Recipe Details
Ingredients
-
⅛cupolive oil
-
1tablespoonminced garlic
-
½teaspoondried basil
-
½teaspoondried marjoram
-
½teaspoondried dill weed
-
½teaspoondried thyme
-
½teaspoondried oregano
-
½teaspoondried parsley
-
½teaspooncrushed red pepper flakes
-
½teaspoonsalt
-
4largepotatoes, peeled and cubed
Cooking Directions
-
Preheat the oven to 475 degrees F (245 degrees C).
-
Combine oil, garlic, basil, marjoram, dill, thyme, oregano, parsley, pepper flakes, and salt in a large bowl.
-
Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
-
Roast in the preheated oven, turning occasionally to brown on all sides, until tender, about 20 to 30 minutes.
-
Serve hot and enjoy!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories289 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 1g |
5% |
Sodium 304mg |
13% |
Total Carbohydrate 53g |
19% |
Dietary Fiber 4g |
14% |
Total Sugars 4g |
|
Protein 5g |
10% |
Vitamin C 32mg |
36% |
Calcium 31mg |
2% |
Iron 2mg |
8% |
Potassium 972mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved