Italian roasted potatoes

I try to make these pretty infrequently because white potatoes aren’t the most nutritious carbohydrate, however sometimes you just have to have potatoes and they are better for you at home than a fast food joint. I make these to dip in ketchup and to eat alone and I also like them as is paired with several other vegetables for a good filling dinner.

photo 1


Begin by washing and peeling three medium sized white potatoes and preheating the oven to 375. Next take out a 9.5 X 11 metal baking pan and grease the pan with just 2 tablespoons of olive oil.

Yes, my cutting board is in the shape of a violin... I might be a little bit nerdy:)

Yes, my cutting board is in the shape of a violin… I might be a little bit nerdy:)

Cut the potatoes so they turn out like little pucks and season with:

  • 1 clove of minced garlic
  • 1 tablespoon of black pepper
  • 1/2 tablespoon of oregano
  • 1/2 tablespoon of basil
  • 1/2 tablespoon of kosher salt (regular or sea works as well)

photo 3

Bake in the oven for 20 minutes then use a spatula to flip potatoes so that both sides become evenly heated and roast for an additional 15 minutes.

photo 4

Let cool and enjoy!