These crispy roasted herbed potatoes are an easy, flavorful and healthy side dish recipe, full of healthy fats, that everyone loves – who doesn't love potatoes? You can cut the potatoes into any shape you'd like, just cook the bigger wedges a little bit longer.
Roasted Crispy Herbed Potatoes
- 7-10 medium sized organic potatoes depending on how many you're feeding, cut into “fries”, cubes, wedges, or any shape you think you or your family would like best – smaller sizes will get crispier. I think the red potatoes cook up the nicest and have the best flavor.
- 6 Tablespoons melted butter
- 6 Tablespoons olive oil or expeller pressed coconut oil no coconut taste or smell
- Shredded Parmesan cheese
- 3 cloves garlic chopped small or 1 teaspoon garlic powder
- 1 onion chopped small or 1 Tablespoon dried onion
- 1/2 to 1 Tablespoon fresh or dried rosemary depends on your taste – we like the whole Tablespoon
- 1 teaspoon Sea salt
- 1/2 teaspoon pepper
- Optional: cooked bacon nitrate/nitrite free, preferably from a local farm (You may want to check out the comments at this post about healthy hot dogs to read about a new twist on the topic nitrates.)
- Optional: 1/2 – 1 Tablespoon Italian seasonings basil, oregano, rosemary, etc.
- Optional: 1 cup shredded cheddar cheese or more Parmesan for the top
- Use a cold stick of butter to grease the sides of an 11×14 baking dish (no aluminum or Teflon – I use glass or stainless steel) or use parchment paper. Chop the potatoes and spread them into the pan. Melt the butter with the oil and all the ingredients except the cheese, drizzle it over the potatoes — I toss it all together with my hands. Sprinkle on the Parmesan or wait until it comes out of the oven, either way is fine. Bake at 400* for 25 minutes, turn, then bake another 25-30 minutes or until potatoes are done. Sprinkle more cheese on top when it comes out.
- UPDATE: Lately I've been parboiling the potatoes just until they're almost soft, tossing with the other ingredients, and then baking so it doesn't take as long in the oven.
- You could also FRY these potatoes – I like to use my favorite pan
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