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

Nutrition at a Glance
Total fat7g
Saturated fat1g
Total carbohydrate14g
Dietary fiber2g


  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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