Best Herb Roasted Potatoes

Sometimes called fondant potatoes, these creamy, melt-in-your-mouth potatoes are cooked in the oven to create the easiest and best herb roasted potatoes ever!

Best Herb Roasted Potatoes
Best Herb Roasted Potatoes

Best Herb Roasted Potatoes

 

1 lb red-skinned potatoes (3-4 medium)

2 tbsp butter, melted

⅓ tsp dried thyme

¼ tsp dried rosemary

½ tsp parsley

¼ tsp salt

1/4 tsp pepper

⅓ cup chicken broth

1 clove garlic, minced (1 tsp)

 

Preheat the oven to 400℉. Use non-stick cooking spray to coat a baking pan that’s large enough to lay the potato slices in a single layer.

In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.

Cut potatoes into 3/4″ to 1″ thick slices, discarding ends. Toss the potatoes in the butter mixture. Arrange in a single layer the baking pan.

Roast the potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to the oven and roast for an additional 15 minutes.

Remove potatoes from the oven and flip one more time. Add the broth and garlic to the pan and return to the oven. Roast for an additional 5-10 minutes, or until potatoes are tender.

3 servings, 215 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

 

Crispy Smashed Baby Potatoes

Crispy Smashed Baby Potatoes
Crispy Smashed Baby Potatoes

Crispy Smashed Baby Potatoes

 

1 lb baby potatoes

1 ½ tsp salt

2 tbsp olive oil

1 tsp dried parsley

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp black pepper

 

Add salt to 6 cups of water in a large pan and bring to boil. Add potatoes and boil until tender but not falling apart (15-25 minutes, depending on size).

While potatoes are boiling, mix parsley, onion powder, garlic powder and pepper with olive oil.

When potatoes are done, remove from water and allow to cool slightly. Alternately, potatoes can be stored, tightly covered, in the refrigerator for up to 5 days before moving onto the next step.

Preheat the oven to 425℉.

Line a baking sheet with parchment paper and spread potatoes out over the surface. Using a potato masher or spatula, smash potatoes flat (½”), allowing skins to break. The thinner you smash the potatoes, the crispier they will be.

Drizzle olive oil mixture over potatoes and toss lightly to cover.  Bake until the edges are golden (25-30 minutes).

 

4 servings, 150 calories per serving

Hack: Leftover potatoes can be refrigerated for up to 5 days (minus any days you kept them in the fridge before oven roasting). Reheat in 425℉ oven until warmed through.