Roasted Potatoes

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Roasted potatoes may be considered a side dish but with one taste, they quickly become the star of the show. Romano cheese, breadcrumbs, and a mixture of herbs and spices add flavors and textures that the whole family will enjoy.

Yield: 8 servings (serving size: 3 potatoes)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 17%
  • Fat: 3.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.3g
  • Carbohydrate: 30.8g
  • Fiber: 3.2g
  • Cholesterol: 4mg
  • Iron: 2.4mg
  • Sodium: 149mg
  • Calcium: 66mg


  • 3/4 cup fresh breadcrumbs
  • 1/4 cup (1 ounce) finely grated fresh Romano cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 24 small red potatoes (about 3 pounds)
  • Vegetable cooking spray


  1. Combine first 8 ingredients in a medium bowl; set aside. Combine oil and potatoes in a large zip-top plastic bag; seal bag, and shake to coat potatoes with oil. Toss potatoes in breadcrumb mixture. Place potatoes in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 50 minutes or until tender, stirring occasionally.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Potatoes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy