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Roasted Potatoes with Fresh Herbs


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Rate this recipe 4.7/5 (15 Votes)


  • 3 pound(s) uncooked potato(es), Russet-variety (about 3 large)
  • 1 Tbsp olive oil, extra-virgin
  • 1/4 tsp kosher salt, or to taste
  • 1/8 tsp black pepper, freshly ground
  • 1 1/2 Tbsp fresh parsley, flat-leaf, minced
  • 1 1/2 tsp lemon zest
  • 1 tsp minced garlic


Servings 6
Adapted from


Step 1

Preheat oven to 450°F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper (or use nonstick baking sheets coated with cooking spray).

Peel potatoes and slice horizontally into ¼-inch-thick slices; place on prepared baking sheets. Drizzle potatoes with oil and gently toss to coat (use your hands to rub oil onto both sides of each slice); season to taste with salt and pepper. Make sure potatoes are in a single layer and roast until browned on bottom, about 25 minutes. Flip potatoes and rotate baking sheets; roast until browned on other side, about 20 to 25 minutes more (you can season this side with salt and pepper too, if desired).

Meanwhile, in bottom of a large serving bowl, combine parsley, lemon zest and garlic. Add potato slices; gently toss.

Yields ½ sliced potato per serving.

PointsPlus® value: 5

Servings: 6

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