Fragrant garlic and herb roasted potatoes at just 89 calories. Whole garlic cloves and fresh rosemary and thyme, no oil required.
These Garlic and Herb Roasted Potatoes get their savory depth from whole garlic cloves and fresh herbs, roasted directly with the potatoes and finished with a splash of soy sauce instead of oil. At just 89 calories and 2 WW Classic Points per serving, they make a genuinely flavorful side without the usual calorie load of oil-roasted potatoes.
Recipe Info
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Calories per serving: ~89
Nutrition per Serving (Estimated)
Protein: 2g | Fat: 0.2g | Carbohydrates: 20g | Fiber: 2g
WW Classic Points: Approximately 2 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1 lb potatoes, peeled and chopped
- 8 garlic cloves, skin intact
- 2 to 3 sprigs fresh rosemary
- 2 to 3 sprigs fresh thyme
- 2 tablespoons light soy sauce
- Fresh flat-leaf parsley, chopped, to garnish
- Salt, to taste
Instructions
- Preheat the oven. Heat the oven to 200C / 400F / Gas Mark 6.
- Par-cook the potatoes. Cook the potatoes in lightly salted boiling water for about 8 to 10 minutes, until just starting to soften. Drain well and place in a non-stick roasting tin.
- Add garlic and herbs. Dot the whole garlic cloves and herbs over the potatoes, pulling the herb leaves away from the woody stems where possible.
- Season and toss. Drizzle the soy sauce over the potatoes and toss well to coat everything evenly.
- Roast. Place in the oven and roast for 35 to 45 minutes, shaking the pan occasionally to prevent sticking, until golden and crisp.
- Serve. Transfer to a serving bowl and garnish with chopped fresh parsley.
Serving Suggestions
- Serve alongside roast chicken, fish, or a vegetarian main
- Pair with a simple green salad for a complete, balanced meal
- Squeeze the roasted garlic cloves from their skins and spread over the potatoes for extra flavor
- Offer as a Sunday roast side dish
- Serve hot, straight from the oven, for the crispest texture
Tips and Variations
- Leaving the skins on the garlic cloves protects them from burning during the long roast and lets them soften into a sweet, spreadable paste.
- Shaking the pan occasionally during roasting helps the potatoes brown evenly on all sides.
- Soy sauce in place of oil is the smart swap that keeps this recipe low in fat while still delivering a rich, savory flavor.
- Any small waxy potato works particularly well here, holding its shape nicely during roasting.
- Fresh herbs give noticeably better flavor than dried in this recipe, given the direct roasting method.
Why This Recipe Works
Roasting whole garlic cloves alongside the potatoes allows the garlic to soften and mellow into something sweet and almost spreadable, infusing the potatoes with flavor throughout the cooking time without the sharpness of raw garlic. Using soy sauce instead of oil is an unusual but effective trick that provides savory depth and helps the potatoes brown nicely, all while keeping the fat content remarkably low. This recipe proves that a truly great roasted potato does not need much fat to taste genuinely good.
Storage and Reheating
Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 200C oven for 10 to 15 minutes to restore crispness.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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