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
Ingredients
- 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
Instructions
- 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.
- Another update: Wonder about heated olive oil this high? Read more about the myths about cooking with olive oil. Personally, I've never had a problem with it smoking when mixed with butter 400*, but you have to watch it to be sure. You could also use ghee, bacon grease, tallow, lard or coconut oil.
- You could also FRY these potatoes – I like to use my favorite pan
- Scroll down through a couple easy crock-pot recipes
- Wondering about healthy milk options?
- Meal planning/kitchen tips to make life easier
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Amy says
I can’t believe there aren’t any comments here! These are TO DIE FOR! I’m yet to try one of Kelly’s recipes I don’t love 🙂 Haven’t even tried any of the “options”….just great as they are. I never knew healthy eating was going to taste so good 🙂 I feel so much more satisfied when I eat this way than on our low-fat, “heart-healthy” escapades of the past. On Weight Watchers, Jenny Craig….and all the other things I’ve tried….I was STARVING and everything tasted awful! Now I cringe thinking of all the chemicals I was putting in our mouths 🙁 No more! This is definitely sticking! Kelly, your Rookies class is changing and saving lives! God Bless You!
Amy
Nancy says
I love roasted potatoes! Or any roasted veggies, for that matter. I had never made them myself until about a year ago. When I was googling for a recipe to use the first time I came upon this one and I love her technique for making them extra crispy. Have you ever done this? If you don’t want to click on the link, the idea is to simmer the potatoes on the stove for 15-20 min…drain, then return them to the hot pot. Put the cover on and shake the pan. This roughs the potatoes up a bit and the loose parts get really crispy when they’re roasted.
https://joannagoddard.blogspot.com/2013/01/the-best-crunchy-roast-potatoes-youll.html