Herb roasted potatoes make a hardy, savory side dish that just might compete with the main course for attention. With a few tips and some tasty recipes, you can turn out potatoes that are tender on the inside and crispy on the outside.
Tips for Great Herb Roasted Potatoes
There's more than one way to create a great batch of roasted potatoes, so give these tips a try.
- Choosing the right type of potatoes makes all the difference, and redskins, Yukon golds, and Maris Piper (typically available in the U.K.) are especially good for roasting.
- Par-boiling the potatoes for three to five minutes and then letting them dry in the pan before tossing them in oil and seasoning can help them crisp up nicely.
- Letting dry herbs soak in oil for a few minutes helps rejuvenate them, and they'll impart wonderful flavor. You can always substitute fresh herbs in any recipe, but plan to use almost double the amount since their flavor isn't as concentrated as dried herbs.
- If you'd rather skip the par-boiling, plan to cut your potatoes in wedges or cubes rather than quarters, and roast them at higher than average temperature such as 400 to 425 degrees Fahrenheit.
Rosemary and Thyme Roasted Redskin Potatoes
Rosemary and thyme are sublime when paired with redskin potatoes for roasting. This recipe yields approximately four servings.
- 2 pounds redskin potatoes, unpeeled and quartered
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- Fresh parsley for garnish (optional)
- Par-boil the potatoes for about five minutes. Drain them and set them back on the stove to dry.
- Preheat the over to 375 degrees Fahrenheit.
- In a large bowl, combine the olive oil, salt, pepper, rosemary and thyme.
- Once the potatoes have dried, toss them well in the olive oil mix.
- Cover a rimmed baking sheet in foil and spray with non-stick cooking spray.
- Spread the potatoes out on the sheet in a single layer and roast for approximately 30 minutes or until the potatoes reach the desired color and crispiness. Turn the potatoes once midway during roasting.
- Transfer the potatoes to a serving dish and sprinkle with a little freshly chopped parsley if desired.
Garlic and Herb Roasted Potatoes
A little garlic can make almost any dish tastier, and this recipe is no exception. Feel free to adjust the amount of garlic you use to suit your taste. This recipe makes five to six servings.
- Approximately 2 1/2 pounds Yukon Gold potatoes, peeled and sliced into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat the oven to 425 degrees Fahrenheit.
- Cover a large, rimmed baking sheet in foil and spray it lightly with non-stick cooking spray.
- In a large bowl, stir together the oil, garlic, herbs and spices.
- Toss the potato wedges in the oil mixture and then turn them out onto the baking sheet in a single layer. Roast them for about 35 minutes or until they're golden brown. Turn them over once roughly halfway through the cooking time to help ensure even browning.
- Transfer the wedges to a serving dish and take them to the table.
Try Roasting Potatoes With Your Favorite Herbs
Once you get the technique of roasting potatoes down pat, try switching up these recipes with other herbs you love. You might even want to toss in some onions and peppers to take the flavors to the next level. Don't be surprised if herb roasted potatoes become a favorite on your family's table.