Healthy Eating
  • Southeast Wisconsin
  • July 2012
Written by  Shana Conradt

Roasted Feta & Herb Potatoes


1 large sweet potato

1/3 c. onion

1/2 T. fresh rosemary

1/2 T. fresh tarragon

1 t. fresh thyme

1 clove garlic

5 small Yukon Gold potatoes

2 medium baby red potatoes

1 T. + 1/2 T. olive oil

Salt and pepper

2 oz. reduced fat feta cheese


  1. Preheat oven to 350 degrees.
  2. Prepare ingredients: Peel sweet potato and dice into 1" cubes; chop onion, rosemary, tarragon and thyme; and press garlic. Set each aside individually.
  3. Dice Yukon Gold and baby red potatoes into 1" cubes.
  4. Place diced potatoes and sweet potatoes on jellyroll pan.
  5. Cover potatoes with onion, garlic, 1 tablespoon olive oil, salt, and pepper and toss together until well-coated and combined.
  6. Sprinkle potatoes with herbs and feta.
  7. Bake for 45 minutes.
  8. Toss with remaining olive oil.

Nutrition Facts (per serving):

Prep Time: 10 minutes

Cook Time: 45-60 minutes

Serves 8

Calories 180

Total Fat 3.7g

Total Carbohydrates 32g

Protein 5.5g

Shana Conradt is co-founder, developer and nutrition specialist for She is the author of “Getting Fit With Food: 101 Healthy Eating Recipes.” She was the founding partner of Ellipse Fitness/Ellipse Management Company; the co-founder of Livewell Yoga and personal trainer for Kristin Steede, a contestant on Season 7 of NBC’s The Biggest Loser. Shana Conradt has been a fitness instructor, weight loss consultant, teacher, educator, counselor and competitive athlete for more than 15 years.

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