Potatoes are probably my favorite vegetable of all time. I’d rather splurge on a big bowl of mashed potatoes than a bowl of ice cream most of the time. I know they don’t really fit in with the low carb lifestyle so many are living, but a little potato here and there never hurt anyone! Whatever your health choices are and diet goals, I don’t think it does anyone any good to totally deprive yourself of something you love. As my family knows, I do not deprive myself with foods I love! Having them as an occasional side dish once every couple weeks is not going to wreck that no carb lifestyle or healthy eating streak either. Balance and Moderation is important in so many areas of our life and I believe this is especially true in diet and exercise.
These potatoes are versatile because you can season them however you like to go with the flavors of your other dishes. They can be served for breakfast, lunch, or dinner, and are very budget friendly.
Oven Roasted Potatoes
Potatoes – I usually plan on 1 per person, plus a few extras.
Seasoning and spices of your choice. I used Parsley, dill, and garlic this time. Rosemary is also one of my favorites for these potatoes.
Salt and Pepper
Preheat oven to 400 Degrees F.
Peel, wash, and chop potatoes. I like them in 1/2 inch or so sized pieces. Blot potatoes dry with a paper towel.
Place potatoes in a large bowl.
Add a little olive oil to the potatoes and toss or stir to coat well.
Add in whatever seasoning you like. I use about 1/2 teas garlic, 1/2 teas parsley and 1/4 teas dill plus plenty of salt and pepper. I don’t measure.
Toss or stir again to distribute the seasoning on the potatoes.
Lay potatoes out in a single layer on a rimmed baking sheet.
Bake in the oven for 20-30 minutes until golden and crispy. You may want to rotate the potatoes during cooking so they brown evenly. I don’t really care if mine have one golden side and one softer side.
Serve with ketchup, ranch, whatever sauce you like, or just as they are.
Perfect little side dish for any meal!