| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 servings |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 servings |
Ingredients
- 4 pounds baking potatoes, like russets, cut into 2-inch cubes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup minced fresh parsley
- 2 teaspoon dried basil, crumbled
- 2 teaspoon dried oregano, crumbled
- Pepper
- Salt
Instructions
- Preheat oven to 350 degrees. Combine potatoes, oil, garlic, herbs, and pepper in large bowl and toss to coat. Spread potatoes in single layer on 2 baking pans. Bake until golden brown and cooked through, turning once, about 1 hour. Season potatoes, to taste, with salt and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 489 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 1107 mg |
| Serving Size | 1 of 4 servings |
| Calories | 489 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 1107 mg |
Reviews
My family enjoyed these potatoes, and I really liked the ease of preparation while not sacrificing flavor. I served them with Paula’s Chicken Nuggets and Honey Mustard Sauce and we ended up dipping the potatoes in the sauce as well. Yummy! That doesn’t mean to say that the potatoes are not good without the sauce, it just added another flavor dimension. Since both recipes bake at the same temp, they make a good duo.