Paleo Olive Oil Roasted Potatoes
Elevate your side dish game with Paleo Olive Oil Roasted Potatoes, a recipe that combines simplicity and bold flavors for a satisfying addition to any meal. Perfectly seasoned with garlic powder, onion powder, and fragrant dried herbs like rosemary and thyme, these oven-roasted potatoes are crisped to golden perfection in extra virgin olive oil. Leaving the skins on not only boosts the nutrient content but also enhances the rustic charm. With a prep time of just 10 minutes and minimal effort thanks to uniform cutting and parchment-lined baking, this recipe caters to busy cooks following a paleo lifestyle. Garnished with fresh parsley, these crispy, tender potatoes are versatile enough to pair with any main dish while impressing with their irresistible texture and aroma. Enjoy a healthy and flavorful side that's gluten-free, dairy-free, and utterly delicious!
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Recipe Information
Ingredients
- 700 grams small-to-medium-sized potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Wash the potatoes thoroughly and pat them dry with paper towels. Leaving the skin on adds extra nutrients and flavor to the dish.
Cut the potatoes into quarters if they are small, or into 1-inch cubes if they are medium-sized. Aim for uniform pieces to ensure even cooking.
In a large bowl, combine the potato pieces with extra virgin olive oil, garlic powder, onion powder, dried rosemary, dried thyme, sea salt, and freshly ground black pepper. Toss until the potatoes are well coated with the seasoning mixture.
Spread the seasoned potatoes in a single layer on a large baking sheet lined with parchment paper. This helps to prevent sticking and aids in cleanup.
Roast the potatoes in the preheated oven for 35 to 40 minutes, turning them halfway through cooking to ensure they are evenly browned on all sides.
Check for doneness by inserting a fork into the potatoes. They should be golden brown and crispy on the outside while tender on the inside.
Remove the potatoes from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley before serving.
Serve immediately while the potatoes are hot and crispy. Enjoy your Paleo Olive Oil Roasted Potatoes as a side dish with your favorite main course.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 4.8 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
