Roasting a potato, or any root vegetable for that matter, is about developing that earthy flavor and getting one nice and crispy side of the vegetable. Use your favorite dried herbs here - we like rosemary, or a blend like herbs de provence. Simply salt and pepper works, too.



 

    Serves: 4 servings    Total Time:  55 minutes Prep Time: 15 minutes Cook Time: 40 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Potatoes - 1½ pounds, any kind such as Yukon gold, red potatoes, sweet potatoes, fingerlings etc.  Oil - 2 Tablespoons olive, canola or vegetable oil  Salt - ½ teaspoon  Black\_Pepper - to taste  Herbs\_de\_Provence - 1 Tablespoon 

## Instructions

Step 1

Preheat your oven to 425°F, and place one of the oven racks right in the middle of the oven. 

Step 2

Wash and cut potatoes into 1-inch pieces (you can peel them, but you don't have to). Place on a parchment or foil-lined baking sheet. 

Step 3

Add the oil, salt, pepper and herbs to the potatoes, and use your hands to toss so that each piece of potato is evenly coated. 

Step 4

Bake for 40 minutes, stirring the potatoes halfway through. 

 

### Notes

You can try this same recipe with winter squash, such as butternut squash, delicata, acorn, or kabocha. The cooking time may vary slightly.

## Nutrition Information

  Calories: 160 Calories Fat: 7 Saturated Fat: 1 Carbohydrates: Net Carb: 21 Dietary Fiber: 4 Protein: 4 Sodium: 310  

## Dietary Restrictions

 Diabetes Friendly