Healthier roast potatoes recipe

Healthier roast potatoes recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Roast potatoes

It's easier than you might think to make the classic roastie just a little healthier. These delicious roast potatoes use plenty of fresh herbs for full flavour and are a tasty side dish for special occasion feasts such as Christmas.

105 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon salt
  • 4 large potatoes, peeled and cubed

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 250 C / Gas 9.
  2. Combine oil, garlic, basil, rosemary, parsley, chilli flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer in a roasting tin or baking tray.
  3. Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(195)

Reviews in English (122)

by Jillian

Delicious - there's nothing like oven roasted potatoes to compliment a grilled steak dinner! Who knew something could taste so good using only 1 Tbsp. of olive oil... The mix of fresh herbs was fabulous and the addition of the red pepper flakes gave it a nice "kick". This is a wonderful side dish!-17 Jul 2012

by Sarah Jo

I used eight red potatoes in this recipe instead of your basic baked potato. I also used homemade roasted garlic in this recipe and I increased the EVOO just a touch. I did bake mine at 400* for almost 45 minutes and they got a nice crust on them. I served these as a fill in for my usual home fries (that I make in the cast iron with bacon grease) and the boys seemed to like them, though I think I did like them a little more than they did. NO leftovers.-18 Sep 2012

by SLJ6

Changed nothing but using dried herbs since I had non of the fresh on hand....also used red skinned taters....Very good and flavorful....we like ours kinda crispy so the cooking time was about 400 degrees for about 45 minutes to an hour for us....thanks!-17 Jun 2012

Rosemary Roasted Potatoes

These rosemary roasted potatoes are mind-blowing on your taste buds! Plump baby potatoes roasted with aromatic rosemary and garlic, taste so amazing, they are crisp on the outside and melt in your mouth soft on the inside.

These juicy, rosemary roasted potatoes are the bomb. I had to restrain myself from continually popping them in my mouth. I thought I was eating candy (which I don’t eat). But seriously that’s how good they were! ‘

I first enjoyed eating roast potatoes when I lived in England as a nursing student. I would work night shifts in small nursing homes, where basically I was the only staff on shift for the night.

I would put the residents to bed and one particular nursing home had me do chores for the night. One of those chores was doing the laundry in a tiny building outside of the nursing home. To say I was scared would be an understatement. I was petrified because in the wee early mornings I would hear people walking by.

The facility wasn’t considered safe, with all the modern security systems. I would move very fast in and out of the building with my heart racing. My only companion was a cat that lived on the property.

Another chore that I was assigned to do was to peel potatoes for the meals that were going to be served that day. Honestly, from what I can remember, they served potatoes almost daily or maybe it was just the days following the nights I worked. I should have visited on my days off to see if that was what they served, but I had fun things to do on the days off, like going on Sundays to visit my friend Yvonne to have dinner with her family.

Well, Yvonne always served roasted potatoes ( I couldn’t get away from potatoes! Hahaha). Her roast potatoes were flavorful with herbs and they tasted so good. As I sat as a guest with her loving family, I felt so much at home.

Roasted Baby Red Potatoes

Simply seasoned with garlic, rosemary and thyme, these Roasted Baby Red Potatoes are a delicious and easy side dish. Great with steak or chicken for a hearty and scrumptious meal!

Is there any other side dish that is as tasty and comforting as roasted potatoes? Pretty sure there isn’t. I made these Roasted Baby Red Potatoes last year for Thanksgiving. Last year, my husband and I stayed home and had a Thanksgiving dinner for two. The weather was just plain miserable that week. I remember that it rained like crazy that whole weekend. I’m talking, should we start building a boat-type of crazy. We got between 8-9 inches of rain that weekend. That whole year was pretty much just rain, rain, rain.

Anyway, when it’s just the two of us or we have a couple of guests, we don’t need large amounts of side dishes for Thanksgiving. And, I want something really simple to prepare to go with whatever else I’m cooking. I tend to make pot roast. It’s one of my husband’s favorite dishes, and I love the fact that it can be cooking away in the crockpot while I do other things.

Shortly before the pot roast was done, I popped these potatoes in the oven. About thirty-five minutes later, we had delicious oven roasted red potatoes to go with our pot roast. Such a great and simple side dish! Of course, you don’t have to just save these for a special occasion. They make a tasty side dish any time of year! Another delicious and really simple side dish that would be great for a Thanksgiving for two meal is my Super Tender Green Beans with Butter and Garlic.

What’s your favorite Thanksgiving side dish?

Top tips for making perfect roast potatoes

Leftover potatoes may not be as crispy but they’re perfect crushed into an omelette or mashed up and then fried on a medium heat with a couple of beaten eggs and leftover roast dinner veg thrown in for delicious bubble and squeak. You could even serve with leftover roast dinner for an epic lunch the next day – the possibilities are endless!

If you’re looking to make perfectly roasted potatoes, you’ll want to make sure your potatoes are dry once they’ve been boiled. Make sure they are drained thoroughly and shake to break the potatoes up slightly. Wet potatoes won’t crisp as well. You also want to make sure that the oil in the tray is hot before adding your potatoes too.

If you’re trying to cut calories or looking to be a bit healthier we’d recommend swapping standard oil or goose fat for a healthier option instead. Coconut oil, peanut oil and sunflower oil are a good option but olive oil is considered one of the more healthier oils. If you’re looking for an all-natural choice then roasting potatoes in meat juices is the way forward.

How to get your roast potatoes really crispy

Our method should get your roast potatoes lovely and crispy but for a fail-safe cheat's method, sprinkle a little polenta on top before roasting.

Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4 (1 1/4 cups each)
Amount per serving
Calories 234
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 18%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 5g
Vitamin D 0mcg 0%
Calcium 27mg 2%
Iron 2mg 11%
Potassium 955mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Here's a hearty side dish that's the perfect companion for steaks, roasts, chops, poultry, and seafood. You can almost smell the delicious aroma of the potatoes and rosemary as you read through the ingredients.

Best of all, this dish is good for you. Although potatoes are starchy, that doesn't make them unhealthy. It just means you have to watch your serving size. Potatoes are a good source of vitamin C, calcium, magnesium, potassium, folate, and fiber and are almost fat-free.   This recipe uses a little olive oil, which in small amounts is good for your heart. Your starchy foods should take up about a quarter of your plate, leaving plenty of room for green and colorful vegetables and a protein source.

Healthier Italian Pot Roast

This post may contain affiliate links. Read my disclosure policy.

Healthier Italian Pot Roast is a flavorful fork-tender roast perfect for cold nights with hearty ingredients like chuck roast, garlic, bell pepper, and tomatoes.

This dinner is sure to become one of your families new favorites. Just like Chicken Meatballs in Marinara, this pot roast recipe allows you to enjoy a classic Italian dish with all the flavors you love minus excess sodium and calories.


This roast comes out fall-apart tender every time. It’s the perfect heart-healthy Italian-style meal to feed a big family. Braise the beef lightly in the dutch oven first before cooking it with the broth vegetables and seasoning. This allows the meat to tenderize in the oven, so it comes out juicy and mouthwatering.

One of many great things about Pot Roast is that it tastes delicious served with all kinds of sides. Try serving it over egg noodles, Rotisserie Roasted Potatoes, mashed potatoes, or sweet potatoes. You can also add potatoes and other ingredients like carrots to the dutch oven. After cooking the sauce will have simmered down to a gravy consistency that will be perfect over potatoes or noodles. To keep the meal more low carb try Mashed Cauliflower instead of potatoes.

To make this pot roast low carb and sodium this recipe calls for a low sodium beef broth rather than using red wine. Because red wine has more sugar, it’s much higher in carbohydrates and calories, which makes the dish more Keto friendly. The simpler broth also makes this a cheaper recipe. To make the Pot Roast recipe lighter be sure to trim the excess fat from the roast. Making sure to do this will make your meal have a lot less saturated fat.

You can also cook the pot roast, then let it sit in the fridge overnight to let the excess fat harden. The next day use a spoon to scoop the hardened excess fat off the pot roast, and reheat it. The roast will still be just as tender, flavorful, and delicious!

If you’d like to use a leaner meat than chuck roast, you can use an eye of round cut beef. However, this is a significantly tougher meat and the end result won’t be as tender.


Crockpot Pot Roast

Slow cooker recipes are a great way to have your roast ready at the end of a long day. To make Slow Cooker Pot Roast. Brown the roast as usual. Once the meat is browned combine it with the broth and other ingredients in the slow cooker. Cook the Pot Roast on low heat for 8 hours, and enjoy your Crock Pot Roast!

Instant Pot Pot Roast

To make Instant Pot Pot Roast start by setting your instant pot to sauté adding olive oil, and browning the beef on all sides. Add the broth, tomato sauce and other ingredients to your instant pot. Set the pot to pressure cooker for an hour. When it’s done cooking release the valve and let sit for 10 minutes. Then remove the Pot Roast from the instant pot and enjoy!

How To Cook Fingerling Potatoes?

Roasting is the way to go when cooking fingerling potatoes in my opinion. One great thing about them is that they roast pretty quickly.

How Long to Roast Fingerling Potatoes

Preheating the pan is a key element in this recipe. It helps in getting the potatoes evenly browned and saves a bit of time. Then roast until crispy on the outside and they pierce easily with the tip of a knife. Exterior will still be slightly firm, with tender insides. They should be cooked in about 20 minutes

Originally, my recipe called for sliced garlic (as it shows in the pictures), but I found that it resulted in some of the garlic getting burned by the end of roasting. I’ve adapted my recipe to call for whole unpeeled garlic cloves.

The Right Amount … and Type … of Rosemary

Once I decided to stop eyeballing my roasted red potatoes every time I tossed them together for a quick side dish … and to actually write my recipe down so I could share it with you … I got kind of obsessed with exactly how much rosemary was spot-on perfect. Which is so funny, since I always just used to toss some in, without thinking twice or worrying about it.

So, the recipe I’ve got for you today is what my family settled on as being our favorite amounts of ingredients. It’s pretty rosemary-forward, with quite a bit of rosemary.

Feel free to change that up however you like, scaling the rosemary up or down as you prefer.

Especially after you’ve made this recipe a couple of times, you’ll probably be able to just “eyeball” the amount of rosemary that’s right for you.

Super important, though!Be sure to buy dried, crushed rosemary (like this), not whole rosemary. Maybe it’s just me, but for this recipe, I really don’t like gnawing through the longer pieces of “regular” whole rosemary.

Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.

Aquafaba is the liquid that is in a can of chickpeas. When you use chickpeas save it to use in all kinds of recipes such as these oil-free roasted potatoes and vegan baking. It freezes well so if you open a can and have no need for the aquafaba save it for a later date.

It's such an easy process too. Check out my video to see exactly how, but basically, you boil the potatoes for a bit, drain and allow to steam dry, Then drizzle over aquafaba and sprinkle on semolina. Shake well to rough 'em up, then roast. Flip, roast some more, then EAT!

The roughing up is an essential part of the process. It creates a thick slurry of aquafaba, soft potato and semolina which coats and clings and crisps up beautifully. It also makes them turn gloriously golden as all perfect roast potatoes should be!