This has quickly become one of my favorite carbs to eat. I’ve been eating rice for maybe two years now religiously and to be honest I was getting burned out. So I started fishing around so some clean roasted potatoes recipes.
Below is what I came up with as something clean that fits my macros. I don’t worry about the starch (starch raises your glycemic index level) as I workout everyday and I can get the roasted potatoes to fit my macros.
Recipe
Servings ~5 (145 grams serving size)
Macros: 140 kCal, 1/8g Fat, 32 Carbs, 4 Protein
Prep Time: 15 minutes
Cook Time 25-30 minutes (depending on oven)
Ingredients
- 3 large potatoes
- 1/8 cup Olive Oil
- 1 tablespoon Mince Garlic
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon of thyme
- 1/2 teaspoon of oregano
- 1/2 teaspoon of dried parsley
- 1 teaspoon of crushed red pepper flakes
- 1/2 teaspoon of salt (optional)
Prep
Wash the exterior of the 3 large potatoes, to remove dirt and sprouts (might have to pick them off), and cut the 3 large potatoes into cubes. Soak in water for a minimum of a few hours (I do it overnight) drain water before proceeding to marinate
Marinate
Place the 3 large potatoes in a container to marinate, add the seasoning (1/8 cup Olive Oil, 1 tablespoon Mince Garlic, 1/2 teaspoon Dried Basil, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried dill weed, 1/2 teaspoon of thyme, 1/2 teaspoon of oregano, 1/2 teaspoon of dried parsley, 1 teaspoon of crushed red pepper flakes, 1/2 teaspoon of salt (optional). Shake container to help distribute seasoning evenly throughout the cubes. Place in refrigerator for at least 20 minutes.
Cooking
Preheat oven to 480 degrees. Place marinated potatoes on a stick free surface (I use avocado oil spray on tinfoil) make sure the 3 large potatoes are evenly spread and not on top of each over throughout the cooking tray. Cook for 25-30 minutes. 
