Recipe Image

Roasted Potatoes

Gerri French, MD/RD, CDE
March 2005

Roasting vegetables requires little more than washing, cutting and tossing or spraying them with olive oil and seasonings. To ensure even cooking and browning, use a pan large enough to spread the vegetables in a single layer, if possible.

Ingredients & Methods

Makes 4 servings

Roasted Potatoes

1 pound potatoes (any mixture of red, white, Yukon gold and sweet potatoes) washed, scrubbed and cut into bite-sized pieces
1 medium onion, peeled and sliced into ¼-inch rings
2 tablespoons olive oil
1 to 2 tablespoons finely chopped fresh rosemary
Salt and freshly ground pepper
Rosemary sprigs for garnish (optional)
Nutrition at a Glance
Calories120
Total fat7g
Saturated fat1g
Cholesterol0mg
Total carbohydrate14g
Dietary fiber2g
Protein1g


Method:

  1. Preheat oven to 425°.
  2. Place potatoes in a bowl and toss with the olive oil and chopped rosemary.
  3. Arrange in a single layer in a shallow roasting pan or sheet pan and roast until tender when pierced with a fork, 30 to 40 minutes, depending upon the size. Stir the potatoes a few times while cooking so that they brown evenly. Season with salt and pepper. Garnish with rosemary sprigs.


Serving Suggestion:

Substitute other root vegetables such as carrots, parsnips or beets for some of the potatoes. Cubes of butternut or other hard winter squash can also be added.
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