Garlic & Herb Roasted Potatoes

I have been making these potatoes long before switching to organic/natural foods, but now I am using real butter instead of margarine and sea salt instead of table salt, etc. These satisfy my craving for french fries. They are so good that there usually aren’t any leftovers but if there are, they would be good for breakfast. 🙂  We like to add a little ketchup. I buy the Trader Joe’s brand that has less sugar than Annie’s or Muir Glen brands. There’s a picture at the end of this post.

Ingredients:

• 4 regular size potatoes
• 1 TB melted butter
• 1 TB olive oil
• 2 tsp dried parsley flakes (or 2 TB fresh chopped parsley)
• 1/2 tsp dried rosemary
• 1/2 tsp onion powder
• 1 tsp garlic powder
• salt & pepper

(I have used thyme & oregano instead of parsley & rosemary if I was out and it’s good too – use whatever herbs you have or the ones you really like.)

Directions:
Preheat oven to 375  degrees, peel potatoes and cut into wedges, put the potatoes in a large bowl and add the melted butter, olive oil, parsley, rosemary, onion powder & garlic powder. Mix up thoroughly with your hands until the potatoes are coated. Grease a baking sheet (I use coconut oil or olive oil). Spread the potatoes onto the baking sheet in a single layer. Sprinkle with salt & pepper and bake for 45-50 minutes, turning once about half way through. You can use foil to line the baking sheet but you should still grease it so the potatoes don’t stick.

Here’s the ketchup I buy from Trader Joe’s. It’s 2 grams of sugar per tablespoon as opposed to Annie’s and Muir Glen that have 4 grams of sugar per tablespoon.