Roasted Potatoes with Herbs and Crunchy Onions
Servings: 8 servings
Calories: 140kcal
The most humble of all vegetables is absolute perfection in this Roasted Potatoes with Herbs and Crunchy Onions recipe. They're soft and fluffy on the inside with a golden exterior, and paired with simple seasonings and onions. Potatoes never tasted this good before!
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Ingredients
- 2 pounds baby potatoes, halved*
- 3 tablespoons olive oil
- 2 tablespoons dehydrated onion flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh summer savoury, finely chopped
- 1/2 teaspoon fresh rosemary, finely chopped
Instructions
- Preheat oven to 350 degrees.
- Add the potatoes, olive oil, salt, pepper, dehydrated onion flakes, onion powder, garlic powder, thyme, summer savoury, and rosemary to a large bowl and toss well to coat.
- Empty contents onto a large baking sheet.
- Position potatoes in a single layer with the cut side facing down.
- Bake for 35 minutes.
- Remove from oven and allow the potatoes to rest on the baking sheet for 5 minutes.
- Transfer potatoes to a serving bowl and top with fresh chopped thyme, summer savoury, and rosemary for garnish. (Optional)
Notes
*If some of the potatoes are small in size, just leave them whole. Note that in some of the photos above, you will see a few smaller sized potatoes that have not been halved.
Nutrition
Calories: 140kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Sodium: 152mg | Potassium: 504mg | Fiber: 2g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 1.2mg