Herb Roasted Potatoes Freezer Meal | Revisited

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is lower in calories, while thyme is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.

Cut the red potatoes into even-sized pieces.

Drizzle olive oil over the cut potatoes.

Add thyme to the potatoes, adjusting to preference.

Add chopped rosemary to the potatoes, adjusting to preference.

Add minced garlic to the potatoes.

Add parsley to the potatoes.

Sprinkle a couple of pinches of black pepper over the potatoes.

Add a generous amount of salt to the potatoes.

Mix everything together until the potatoes are evenly coated with the seasonings.

Spread the potatoes out on two trays lined with parchment paper, ensuring they are not overcrowded.

Preheat the oven to 400°F (204°C).

Bake the potatoes in the preheated oven for 15-20 minutes, checking at 15 minutes.

Remove the potatoes from the oven after 20 minutes; they should still have some resistance.

Let the potatoes cool completely on the trays before freezing.

Place the cooled potatoes in the freezer overnight on the trays.

Once frozen, scrape the potatoes off the parchment paper into freezer bags.

Label the freezer bags as 'herb roasted potatoes'.

Store the bags in the freezer for up to six months.

When ready to use, bake the frozen potatoes at 350°F (177°C) until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary