Ingredients and Weight:
- 3 pounds (1.36 kg) russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) dried rosemary
- 2 tablespoons (30 ml) dried thyme
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2.5 ml) black pepper
Preparation Time:
15 minutes
Cooking Time:
45-55 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, toss potatoes with olive oil, rosemary, thyme, salt, and pepper.
- Spread potatoes evenly on a baking sheet.
- Roast in the preheated oven for 45-55 minutes, or until potatoes are golden brown and tender.
- Serve immediately.
Nutritional Information:
One serving (1 cup) contains approximately:
- Calories: 240
- Fat: 10 g
- Carbohydrates: 35 g
- Protein: 5 g
- Fiber: 3 g
Dish Characteristics:
- Crispy exterior with a fluffy interior
- Savory and herbaceous flavor
- Perfect side dish for any meal
User Comments:
- "These potatoes are the perfect comfort food! They're crispy and flavorful, and they go with everything." - Sarah
- "I love the simplicity of this recipe. It's easy to make, and the potatoes always turn out perfectly." - John
- "I've tried so many different roasted potato recipes, but this one is definitely my favorite. The combination of rosemary and thyme is just irresistible." - Mary
Special Precautions and Tips:
- For a crispier crust, roast the potatoes at a higher temperature (450-475°F or 230-245°C).
- To prevent the potatoes from sticking to the baking sheet, make sure to toss them well with oil.
- If the potatoes are not cooked through after 45 minutes, continue roasting for an additional 5-10 minutes.
