Description
A simple recipe combining roasted potatoes with seasoned rice.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound small potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a bowl, toss the quartered potatoes with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until the potatoes are tender and browned.
- In a large bowl, combine the cooked rice and the roasted potatoes.
- Stir in the fresh parsley.
- Serve immediately.
Notes
- You can use any variety of small potato you prefer.
- If you do not have fresh parsley, you can omit it or use 1 teaspoon of dried parsley mixed with the other herbs before roasting.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 7
- Cholesterol: 0
Keywords: roasted potato rice, herb potatoes, side dish, potato rice mix, easy side