If you’re looking for a quick and easy side dish for Mother’s Day, try these super simple herb roasted red potatoes. Crispy, soft and oh-so-flavorful, you’ll want to eat the entire batch yourself!
It’s almost embarrassing how easy these potatoes are to make. In fact, I feel like a hack for even writing about them. But in my mind, it’s often the simplest of dishes that taste the best, the ones not completely overwhelmed with a mess of ingredients. As a food blogger, I’m always trying to find the most innovative, creative and crazy recipes to share, but in all reality, that’s not always how I eat. Sure it’s fun to make a grilled ahi tuna Vietnamese noodle wasabi pea stuffed taco made with homemade buckwheat shells fried in saffran oil and topped with an avocado aoli, but really, what normal person is going to make that for Tuesday night dinner?
The most popular recipes on my site aren’t the innovative ones, the avocado ice creams or the white pork belly pizzas, it’s the banana bread breakfast quinoa and the simple skillet lasagna. And that makes total sense to me. Before I was a blogger and had just started cooking for E and I, the recipes I wanted to make weren’t the ones with 4 pages of ingredients. It was the easy roast chickens and fool-proof potatoes that spoke to me.
That’s why I like to toss in a few of my simple favorites along with some of the more whacky flavor combinations. Because I know many of you are like me, and just want something that’s easy, but tasty. Something picky husbands (or children) will devour without a blink. That’s why today’s recipe may be boring, but it’s really good. And that’s kind of the most important thing when it comes to food, right?
Super Simple Herb Roasted Red Potatoes
Serves about 4. Inspired by Food Network.
Prep time: >10 minutes
Cook time: About 50 minutes
- 1 1/2 pounds red potatoes, washed and quartered
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 1 green onion, diced
- 1/2 teaspoon cracked black pepper
- 3/4 teaspoon sea salt
- Sprinkle of crushed red pepper * (for spice)
- Preheat oven to 400 degrees F.
- Place the potatoes in a glass or metal 9 x 13 baking pan and toss with olive oil.
- In a bowl, mix the parsley, dill, diced green onion, pepper, salt and crushed red pepper. Sprinkle over the potatoes and lightly toss to coat.
- Bake for about 50 – 60 minutes, stopping to toss the potatoes up twice during cooking to evenly cook. You want the sides to be browned and crispy and the potatoes to be soft (but not mashable) when pierced.
- Serve with fresh parsley and enjoy!
Nutritional information per serving:
Fat: 7.5 grams
Carbohydrates: 22 grams
Fiber: >1 gram
Protein: 3 grams
Weight Watchers Points: 4