These potatoes are so simple and flavorful, they make a perfect side to so many meals, from sandwiches to grilled meat to just eating them by their lonesome! The fresh lemon juice brightens up the flavor and makes the crispy goodness of the herb-crusted potatoes that much more delicious. This is definitely a classic potato side dish to remember often.
Another gluten-free recipe in my arsenal this week! Enter the giveaway here if you haven’t already!
Herb-Roasted Potatoes
Printable Version with Picture
Printable Version
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.
Recipe Source: adapted from The Sister’s Cafe
{ 20 comments… read them below or add one }
ah, the humble roasted tater–is there anything that can compliment so many different entrees?
A staple in our house! I could probably eat roasted potatoes for every dinner alone.
These look great! I LOVE potatoes, and could eat them every single day in some form or another! I could ramble on and on about the many ways I like to prepare them (like Bubba in Forest Gump rambles on about shrimp!), but this looks like a great new way to try them! Thanks, Melanie!
These look perfectly cooked and the recipe is so simple-nice. I can’t wait till the potatoes around here start to look edible (smile).
I’m so glad you do not peel the potatoes. To me the peels are half the fun (and half the nutrition).
What a great recipe! I could make a meal out of potatoes…perhaps not that great for me but they are so versitale.
I loved the combo of herbs you chose. It reminds me of a question I’ve been long meaning to ask. Do you have a recipe for a homemade Italian dressing? I love Italian dressing, but often used the store bought seasoning (due to the lack of a good recipe) and then add the oil and water. But I hate all the extra garbage you find in store bought products. If any one can solve my delima you can! Thanks in advance for your help!
I have a whole garden full of red potatoes and I needed a good recipe to use them up, this sounds yummy. I also made your Mushroom Chicken Zucchini last night and it was wonderful!
Hi Mel. Though these potatoes sound wonderful…my comment has nothing to do with them. Where did you find that beautiful bowl they were photographed in? It is lovely.
Can’t wait to try the potatoes. I’m sure they’re awesome!
roasted potatoes are wonderful…I love them!! yours are so nicely seasoned..yumm
I have potatoes growing in my garden. When they are ready I will be trying this recipe. I am new to your site. I have booked marked it in my favorites.
I love how your GF week has meals that just about anyone could enjoy. These potatoes look great!
These sound very similar to the breakfast potatoes my dad makes except he adds fennel seed as well. Yum!
Hi Christie – I’m glad you noticed my bowl! I received it for a wedding present over eight years ago, but it is a bowl from Hallmark and has a quote by Maya Angelou scrawled across it. It is my favorite thing to serve anything in! I googled to see if it is still available and came up with this link, in case it helps:
http://www.worthpoint.com/worthopedia/2001-hallmark-cards-maya-angelou-13-serving
Hi Leisel, I don’t have a recipe for homemade Italian dressing – at least one that I swear by. If I find a great one, I’ll let you know!
I just made these last night and they were a HUGE hit! Everyone was raving about the amazing potatoes! Thanks for such a great recipe!!! I love your site!
Hi,
I don’t have any red potatoes. Do you think russet potatoes would work?
Thanks!
Anna – I’ve never made these potatoes with russet but it’s worth a try. They will have a tendency to break apart while baking, turning more than reds so be gentle with that step.
We just had these with little butter potatoes (I think similar to red potatoes) and they were so yummy; crispy outside and soft on the inside. The herb combination was perfect. This will be my go to recipe for roasted potatoes as I’ve been on the hunt for a good one. Thanks!
I love your bowl as well. How fun. These potatoes are awesome. I have red potatoes just sitting around from my produce co op and now I don’t think they will be sitting around because I have found this recipe. Thanks!