Herbed Roasted Potatoes

27 Jan

This is one of the easiest and nicest side dishes you can create.  I make it in a toaster oven while I prepare the main dish.



2 lbs of red skin or other waxy potatoes, washed and cut into 1 inch cubes
2 tbs garlic salt
2 tbs Italian seasonings 
2 tbs white pepper
2 tbs parsley – dried or fresh
2 tbs kosher salt
2 tbs lemon zest
2 tbs paprika (optional)
4 tbs Liquid soy margarine – I eye-ball this usually… enough to coat the potatoes.
  1. Pre-heat oven to 400 degrees F. 
  2. In a medium sized bowl, mix together all the herbs and spices – garlic salt, Italian seasonings, white pepper, parsley, kosher salt, lemon zest and paprika, if using.
  3. Drizzle a small amount of the liquid margarine and “butter” the baking dish or roasting pan you’ll be using to roast these potatoes.  This way you’ll ensure the potatoes will not stick to the bottom. 
  4. Place cubed potatoes in the roasting pan or dish in a single layer.  Drizzle liquid margarine on top of potatoes and sprinkle the herb mixture.  Using your clean hands, massage the potatoes with the margarine and the herb mixture until the potato cubes are all slathered with margarine and herbs.
  5. Roast in oven for about 30-35 minutes – until potatoes are golden brown and soft when you pierce them with a knife.  Move them around the half-time mark if you want.  I sometimes forget and they usually turn out OK.

One Response to “Herbed Roasted Potatoes”

  1. margaret parillo August 22, 2008 at 5:59 pm #

    I still have a problem with them sticking?

    KFC – You can try spraying the baking tray with canola oil spray before placing the potatoes on it. Mine usually stick a bit to the tray, but not so much that I am not able to move them around when I need to. Hope you have better luck next time…

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