Are you looking for a simple side dish that fits your healthy eating plan without skimping on flavor? These roasted potatoes with garlic and herbs check both boxes for the DASH Diet (Dietary Approaches to Stop Hypertension), thanks to a light sprinkle of salt and plenty of aromatic seasonings. You’ll love how crispy they get in the oven, and they’re a breeze to prepare. Think of them as your go-to option whenever you want to jazz up an ordinary weeknight meal.
Ingredients
- 2 pounds of potatoes (scrubbed and cut into bite-size cubes)
- 2 tablespoons olive oil
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon salt (or to your taste)
- ¼ teaspoon black pepper
Feel free to tweak the herbs based on what you have on hand. Basil, parsley, or even a dash of chili flakes can add a fun twist if you want extra zing.
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly coat it with cooking spray.
- In a large bowl, toss the potato cubes with olive oil, garlic, rosemary, thyme, oregano, salt, and pepper. Make sure every piece is evenly coated.
- Spread the potatoes out on the prepared baking sheet, leaving a bit of space between them. Crowding can lead to steaming, which often prevents that perfect golden crust.
- Roast the potatoes for about 25 to 30 minutes, or until they’re tender on the inside and crispy on the outside. Give them a quick stir halfway through for even browning.
- Allow them to cool for a minute or two, then serve warm.
Wondering if you can prep these in advance? Absolutely. Simply chop the potatoes and store them in water in the fridge until you’re ready to roast. This helps you save time and keep them from browning.
Nutrition facts
Below is an approximate breakdown for one serving (serves four):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~160 |
| Total Fat | ~4g |
| Saturated Fat | ~0.5g |
| Sodium | ~150mg |
| Carbohydrates | ~28g |
| Fiber | ~3g |
| Protein | ~3g |
These numbers can change based on your potato variety and any extra seasonings you add. Keeping salt in check is key for the DASH Diet, so adjust it to fit your daily goals.
Final thoughts
Aren’t you glad that healthy doesn’t mean bland? By relying on fresh herbs, minimal oil, and simple seasonings, you get a plateful of crispy goodness without going overboard on salt. These roasted potatoes with garlic and herbs pair perfectly with lean proteins or veggies, so you can easily round out a balanced meal. If you’d like even more flavor variety, experiment with different herb combos and a squeeze of lemon at the end.
Frequently asked questions (FAQs)
- Can I use sweet potatoes instead of regular potatoes?
Yes. Sweet potatoes roast well and add a hint of natural sweetness, which can contrast nicely with savory herbs. Just watch cook times, as they may brown a bit faster. - Is it okay to skip the salt altogether?
Absolutely. If you’re strictly limiting sodium, leave the salt out and rely on garlic and herbs for flavor. A sprinkle of potassium-based salt substitute can also work, but check with your doctor first. - How long can I store leftovers?
You can keep leftover roasted potatoes for up to three days in the fridge. Store them in an airtight container, then reheat in a hot oven or air fryer when you’re ready to enjoy them again.
Ingredients
2 pounds potatoes (scrubbed and cut into bite-size cubes)
2 tablespoons olive oil
3 garlic cloves, minced (or 1 teaspoon garlic powder)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon salt (or to your taste)
1/4 teaspoon black pepper
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly coat it with cooking spray.
- In a large bowl, toss the potato cubes with olive oil, garlic, rosemary, thyme, oregano, salt, and pepper. Make sure every piece is evenly coated.
- Spread the potatoes out on the prepared baking sheet, leaving a bit of space between them. Crowding can lead to steaming, which often prevents that perfect golden crust.
- Roast the potatoes for about 25 to 30 minutes, or until they’re tender on the inside and crispy on the outside. Give them a quick stir halfway through for even browning.
- Allow them to cool for a minute or two, then serve warm.
