Roasted Potatoes



Serving size

about one cup
60 Minutes

This recipe can easily be multiplied and leftovers can be reheated gently.

Roasted Potatoes


3 quart Water
1 pound Red potatoes (cut into 1 inch chunks)
2 pat (1 inch sq, 1/3 inch high) Unsalted butter
1 clove Garlic, raw (minced)
1 Tbsp. Fresh parsley (minced)
1 Tbsp. chopped Chives, raw (minced)
1/4 tsp. Salt
1/8 tsp. Chili powder


Preheat oven to 400° F.

Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters.

Place potatoes in a roasting pan large enough so that they are not crowded.

Put the butter on top and sprinkle the garlic, parsley, chives, salt, and chili powder over the potatoes.

Place the pan in the oven and roast for about 25-30 minutes. As soon as the butter has melted, stir the potatoes, then stir them gently about every five minutes thereafter.

They are done when they are slightly crisp on the outside (about 25-30 minutes).

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

If you are in a hurry, wrap the potatoes in a paper towel and cook on high in microwave for 3 minutes instead of boiling them.

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

Fernand Point, 20th century French chef