Roasted Potatoes with Herbs and Clementine

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This festive dish pairs well with any meat.

Recipe Ingredients

  • 700 gm Potatoes, white, flesh & skn, raw
  • 2 tsp Thyme, frsh
  • 2 tbsp Rosemary, fresh
  • 2 tbsp Sage, ground
  • 4 tsp Garlic, raw
  • 4 tbsp Butter, with salt
  • 2 tbsp Salt, table
  • 2 tablespoon Oil, olive, salad or cooking
  • 2 fruit Clementines, raw

Nutrition Facts

Serving Size: 1

Amount Per Serving:
Calories: 306
Total Fat : 17 g 27 %
Saturated Fat : 8 g42%
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 8 g
Cholesterol: 31 mg10%
Sodium: 3609 mg150%
Total Carbohydrates: 34 g11%
Dietry Fiber: 5 g 22%
Sugars: 5 g
Proteins: 4 g
Vitamin A: 9%
Vitamin C: 60%
Calcium: 6%
Iron: 8%
Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


1. Wash and peel potatoes and cut into bite size pieces. Meanwhile bring a large pot of water to a boil. Salt the water and add half of the fresh herbs and a few garlic cloves to the water. Boil potato chunks about 5 minutes until they are parboiled.

2. Preheat oven to 375 degrees. Drain potatoes. Grease roasting dish with butter or olive oil. Spread potatoes in a single layer along bottom of roasting dish and bake for 30 minutes.

3. After 30 minutes pull roasting pan out of oven. With a potato smasher gently press down each potato until it is flattened but not smashed.

4. In a medium bowl mix together 3/4 cup olive oil, remaining herbs roughly chopped, zest of the two clementines and remaining garlic cloves.

5. Pour olive oil mixture evenly over the potatoes and return to oven for another 30 minutes until they are browned and very fragrant.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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