Herb-Roasted Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

¼ cup olive oil

1 ½ tablespoons freshly squeezed lemon juice

2 teaspoons garlic powder (Goya brand is gluten-free, others may be also so check the label)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried marjoram

¼ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon ground black pepper

2 1/2 to 3 pounds red potatoes (scrubbed and cut into ½-inch cubes (do not peel)

Directions

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl or ziploc bag. Stir (or shake the bag) to blend well. Add the cut potatoes to the seasoning mixture and toss to coat.

Transfer the potatoes to a large rimmed baking sheet, spreading out in a single layer. Bake until the potatoes are browned and tender, about 40 minutes, flipping the potatoes with a spatula halfway through cooking.

Notes

Bonnie uses 1 teaspoon salt vs 1/4 in ingredients. Then after putting the potatoes on the pan, sprinkle with salt. Bake at 425 degrees for approx 1 hour, flipping the potatoes once or twice. (Don’t use tinfoil on the pan as the potatoes will stick and be hard to turn.)

Nutrition

• Calories: 217 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Sodium: 132 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 4 g