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Nutrition Facts
Serving Size 1 (226g) Recipe makes 4 servings
Calories 225
Calories from Fat 62		(27%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 13mg		0%
Potassium 906mg		25%
Total Carbohydrate 37.6g		12%
	Dietary Fiber 4.8g	19%
	Sugars 1.8g
Protein 4.4g		8%
detailed view... how is this calculated?

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Roasted Potatoes

Recipe #49519 | 1½ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Carmen B.
Dec 22, 2002

SERVES 4 (change servings and units)

Ingredients

4 medium potatoes, cut into 1 ",pieces
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon dill weed
1/2 teaspoon dried parsley
1/2 teaspoon basil
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Directions

1
Place potatoes in large bowl.
2
Combine remaining ingredients and combine well with potatoes.
3
Bake,covered, in 375* oven for at least 1 hr.
4
Uncover and bake 15 to 30 min longer or until potatoes are tender and brown on edges.
5
(May be a little longer or shorter depending on your oven).

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Featured Reviews for This Recipe

From: ChefWendyMG

On May 25, 2007

I omited the dill,didn't have any. My potatoes were completely done at 40mins. They were bland so I melted some butter seasoned with garlic powder & seasoned salt and drizzled over the potatoes. I then cranked the oven to about 450 and baked another 10 mins. Not real crispy but good. Kids enjoyed.

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From: Audrey M

On Jun 5, 2006

My family is a meat and potato family and this recipe sure fit the bill. I followed it as stated. The only change I made was to double the recipe since there are five people in my family. My daughter went back for seconds and there wasn't any more left. I served it with Strawberryjane's Brisket Brisket.

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From: Loves2Teach

On May 29, 2006

Well, these were good, but I found that they were a bit chewy (instead of crispy). Followed the directions to a t. Next time I will cook them at 400 and see if that helps. Thanks so much for sharing.

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From: Bergy

On Dec 12, 2005

Very nice blend of herbs. Oven time is just right. I cut the recipe in half - no problem.Served with shoesting carrots, Steamed Brussels Sprouts and Basa filet Thanks Carmen for a lovely addition to a delicious dinner

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