Crispy-on-the-outside, fluffy-on-the-inside roasted potatoes are joined with your favorite herbs to make this one side dish your family will go crazy for.
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My family loves roasted potatoes. Having grilled chicken for dinner? Throw some roasted potatoes on the side. Ordering pizza? Roast some potatoes before it arrives. Snacking on some roasted potatoes? Why not have some roasted potatoes for dessert? Yes, they love them that much.
But as the cook of the family, I can’t bring myself to doing the same dish over and over. I need to spice things up. Or, in this case, herb things up. I’ve tried this before with my Mustard-Roasted Potatoes and Lemon-Roasted Potatoes; they’re both beloved side dishes. This time round, I’m going green with my favorite herbs: rosemary, thyme, oregano, and parsley. I feel fresher just typing those words! It’s an easy way to transform a dish without ruining what you already love about it.
Are Herb-Roasted Potatoes Healthy?
Potatoes are rich in vitamin C and potassium, while the herbs boast a wealth of nutrients. We cook them in olive oil, which is a healthy fat. It’s a simple recipe featuring all-natural ingredients, so you can enjoy them as part of a vegetarian, vegan, gluten-free, dairy-free, paleo, and Whole30 (if the herbs are fresh and organic) diets.
What Other Ways Can You Cook Potatoes?
There are so many different ways to cook potatoes—and so many different potatoes to use (red, sweet, baby, russet, and Yukon gold, just to name a few)! As for the method of cooking, apart from roasting them, you can mash potatoes, you can air-fry potatoes, you can stuff potatoes, you can slow-cook potatoes, and you can scallop potatoes. And this isn’t even scratching the surface of all the different ingredients and toppings you can cook alongside them!
INGREDIENTS
- 2 pounds of baby potatoes, washed
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 1 tbsp fresh thyme
- ¼ cup fresh oregano
- ¼ cup parsley
- salt and pepper
INSTRUCTIONS
Prep
Preheat the oven to 400°F. Use a sharp knife to halve the baby potatoes.
Coat
Spread the potatoes out on a large baking sheet. Mix together with the olive oil, rosemary, thyme, salt, and pepper.
Bake
Bake for 35–40 minutes. Toss the potatoes every 15 minutes.
Sprinkle
Once the potatoes have attained the desired crispness, remove from the oven. Sprinkle the fresh herbs. Toss once more.
DEVOUR!
Tips & Tricks to Making Perfect Herb-Roasted Potatoes
- Inspect your potatoes and halve those that are too big. If your potatoes vary too much in size, it will result in uneven cooking.
- Wash the potatoes before roasting to rid them of excess starch. Use cold water though; hot water will activate the starch and lead to mushy potatoes.
- That said, make sure you dry them thoroughly, as the water will affect the crispness.
- Pick the leaves off the rosemary stems then chop them; you don’t want the woody bits.
FAQs
If not the baby potatoes I use in this recipe, go with fingerling, red, or Yukon gold. They have a waxy texture, keep their shape, and fluff nicely.
Parboiling (i.e., boiling before roasting) isn’t necessary. The potatoes should cook evenly already. But if you’re worried, parboiling them should increase the chances of them all coming out with the same consistency.
Mix your olive oil and herbs together first THEN mix the herb-infused oil with the potatoes. This way the herbs will cling to the potatoes.
Heat your pan beforehand. Also, spread out your potatoes so the heat can access them from all angles.
For the sake of convenience, sure, though packaged herbs pose a more potent flavor so you may need to adjust the amount used.
Other Roasted-Potato Recipes To Try
Garlic-Roasted Potatoes: Potatoes infused with garlic.
Mustard-Roasted Potatoes: Potatoes coated with an aromatic mustard sauce.
Lemon-Roasted Potatoes: A refreshing take, perfect for spring.
Breakfast Potatoes: It’s never too early! Whip up a batch to serve alongside your omelet, bacon, and toast.
How To Prep and Store Your Herb-Roasted Potatoes
Let your potatoes cool completely then store them in an airtight container. Keep them in the fridge for no longer than a week. You can also freeze them if you want to keep them around longer, though I wouldn’t leave them in there any longer than two months. To reheat, let the potatoes thaw overnight in the fridge then warm in the oven (if you want to try to retain the crispness) or microwave (if time is a factor).
Ingredients
- 2 lb. baby potatoes washed
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 1 tbsp fresh thyme
- ¼ cup fresh oregano
- ¼ cup parsley
- salt and pepper
Instructions
- Preheat the oven to 400°F. Use a sharp knife to halve the baby potatoes.
- Spread the potatoes out on a large baking sheet.
- Mix together with the olive oil, rosemary, thyme, salt, and pepper. Bake for 35–40 minutes. Toss the potatoes every 15 minutes.
- Once the potatoes have attained the desired crispness, remove from the oven. Sprinkle the fresh herbs. Toss once more.
Tips & Notes:
- Wash the potatoes before roasting to rid them of excess starch. Use cold water though; hot water will activate the starch and lead to mushy potatoes.
- That said, make sure you dry them thoroughly, as the water will affect the crispness.
- Pick the leaves off the rosemary stems then chop them; you don’t want the woody bits.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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