Servings: 4
2 tablespoons olive oil
2 pounds russet potatoes, peeled and cubed
2 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon dried thyme
kosher salt and freshly ground black pepper to taste
Line a rimmed baking sheet with non-stick aluminum foil. Add oil and swirl to coat. Place baking sheet in the oven and preheat to 400 degrees F (200 degrees C).
Add potatoes to the preheated baking sheet and stir to coat with oil.
Roast potatoes in the preheated oven for 20 minutes. Stir and roast for 20 minutes more.
Meanwhile combine garlic, rosemary, thyme, salt, and pepper in a small bowl. Divide herb mixture on top of potatoes.
Roast 5 minutes more. Serve immediately.
Nutrition Facts
Calories 285
Total Carbohydrate 50g Dietary Fiber 6g Total Sugars 2g Protein 6g Total Fat 7g Saturated Fat 1g Cholesterol 0mg Vitamin C 19mg Sodium 109mg Calcium 54mg Iron 3mg
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