Rosemary Thyme Potatoes
This is a variation of our roasted russet potatoes base recipe. When you leave the skin on and roast potatoes in the oven, they get crispy on the outside and creamy on the inside – just like a fry – but without loads of unhealthy oil or excess salt. These rosemary thyme potatoes are full of flavor and will satisfy your potato cravings!
Servings: 2 cups
Calories: 119kcal
Ingredients
- 1 medium russet potato (~10-12 ounces)
- ½ Tablespoon canola or avocado oil
- ½ Tablespoon chopped fresh rosemary
- ½ Tablespoon chopped fresh thyme
- ¼ teaspoon granulated garlic
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425ºF.
- Clean and scrub potatoes well. Pat dry. Do not peel. Dice into ½" cubes.
- In a large mixing bowl, mix together oil, rosemary, thyme, granulated garlic, salt, and pepper. Add diced potato. Using a spatula, toss to evenly coat.
- Spread potatoes on a baking sheet in a single layer. Do not overcrowd the pan.
- Roast 25-30 minutes or until potatoes are brown and crisp and easily pierced with a fork. Enjoy!
Notes
We use weight instead of volume for the potato because sizes can be highly variable.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 297mg | Potassium: 464mg | Fiber: 2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg