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Herb Roasted Potatoes

Herb Roasted Potatoes

With a growing family I’m always looking for different ways to fill those ever hungry tummies.  Add in the need to eat gluten-free and stay on budget, and I’ve got myself a challenge!

We’re meat eaters, but we don’t eat meat as the main course to our meals. We’re committed to eating grass-fed, GMO-free, local meats, and we are also committed to staying within a reasonable budget! So this has me reaching for carbs to round out our meals of vegetables and meat.  We eat our fair share of rice, gluten-free biscuits, and toast.  But my favorite starchy, tummy-filling vegetable is the organic potato.

Potatoes are extremely versatile. They often grace our table in the form of baked potatoes, hash browns, latkes, breakfast hash, fries, and herb roasted potatoes. Because of their overexposure to pesticides, we opt to always buy organic potatoes, and here in the northeastern U.S., I can regularly find them for $3.99 for a 5lb. bag, which is less than $1 per lb….a steal for any organic produce.  Can’t source organic potatoes in your area or is the budget too tight?  That’s okay.

Do the best with what you have, and thank GOD for His faithful provision.

herb roasted potatoes (2)

Herb Roasted Potatoes {serves 6-8}

  • 6 large potatoes, washed
  • 3/4 teaspoon real salt (aff.link)
  • 2 teaspoons dried rosemary
  • olive oil, tallow, or coconut oil
  1. Cube potatoes into small bite size pieces and spread evenly over 2 baking sheets.
  2. Liberally drizzle olive oil, melted tallow or coconut oil over potatoes, using your hands move potatoes around to make sure each piece is coated well.
  3. Evenly sprinkle the salt over the cubed potatoes.
  4. Evenly sprinkle the dried rosemary over the cubed potatoes rubbing the rosemary between your fingers to crush as you sprinkle.
  5. Bake at 400 for 30 minutes or until golden brown.  Enjoy!

Blessings, Katie at Simple Foody

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  1. Love roasted potatoes! We do a lot of potatoes too for the same reasons. Cheap and gluten free 😀

  2. Potatoes are always a hit here. We grow them in our garden and have a nice amount stored up still. This recipe looks like a great way to use them up!

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