Herb Roasted Potatoes

One of my family;s fave things to eat is oven roasted potatoes. Over the years I have experimented with different ways to make them with a variety of seasoning. Sometimes they are a hit, and others not so much. My kids seem to love them when they are really crispy and full of spice. They love to have them with a dipping sauce as well. I do not make them as often as they would like though. They take forever it seems and the oven really  heats up the house. But on a cold day, they are perfect. Plus it makes me feel good to see them eat them all up so fast!

roasted potatoes



3-4 pounds of potatoes cut into pieces with skin on

1/4 cup of olive oil

salt and pepper

2 teaspoons dried parsley flake

1/2 teaspoon dried dill

1/2 teaspoon dried rosemary, crumbled

2 cloves of garlic diced

1/2 teaspoon onion powder

Preheat oven to 350 degrees

Wash potatoes and place in a large bowl. Add all ingredients and and mix to cover (coat) potatoes. Place on a cookie sheet or in a casserole dish as a single layer. 

Bake for 45 minutes to 1 hour or until golden and crispy. Be sure to flip them over half way through.

Serve on their own with a dip or a main course. These are really yummy and full of flavour. You can find more great recipes from our friends at the Village Bakery.

Check out these other meatless meals from my fellow bloggers 

Spicy Barley and Vegetable Soup

Crispy Bok Choy Slaw

Spiced Cauliflower Potato dish 

Quinoa Salad with Chili Lime Dressing 


  1. I love roasted potatoes but I always peel them and it takes forever. I didn't think of keeping skin on!!! smart
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  1. […] out these other fabulous vegetarian recipes Spicy Barley Vegetable Soup from Frugal Mom ‘Eh, Herb Roasted Potatoes from Tales of a Ranting Ginger, Crispy Bok Choy Slaw from Shannon’s View From Here, and […]

  2. […] Veggies? Check out these Herb Roasted Potatoes, Crispy Bok Choy Slaw,  Spiced Cauliflower Potato Gobi and Quinoa Salad with Chili Lime […]

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