Herb Roasted Potatoes

There is nothing more delicious than a dish of freshly baked Herb Roasted Potatoes. They are so easy to make, using herbs from the garden and are ready to eat in around an hour. Serve with a delicious homemade Aubergine and Prosciutto Tart.

Herbs for Potatoes

For this recipe I've used Thyme and Rosemary, they go really well with all kinds of oven roasted potatoes, but you can use any of your favourite herbs.

I have a few Rosemary shrubs in my garden which have plenty of needles all year round for me to use. During the summer they produce a lovely small blue flower.

To make these Herby Potatoes you need a very hot oven, about 200 deg, so make sure it is up to temperature before you begin.

Have ready a large roasting tray. Peel the potatoes and cut them into chunks roughly the same size. Toss the potatoes with the oil in a bowl making sure they are covered with oil on all sides.

Remove the needles from the rosemary sprigs and chop them roughly. You do not use the woody stalks of the plant. Remove the leaves from the sprigs of thyme and mix them with the chopped rosemary. Add them to the potatoes along with the powdered garlic, salt and pepper to taste. Give everything a good mix until well combined.

Place all the herb coated potatoes on the prepared roasting tray and bake for 35 - 45 minutes. About halfway through cooking, turn the potatoes over to create an even golden colour on all sides during the rest of the cooking time.

Take out of the oven when they are crisp on the outside and soft in the centre. Garnish with more herbs and seasoning if you wish. These Herb potatoes are best served straight away but will reheat back to crispness as a leftover dish the next day.

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5 from 1 vote

Herb Roasted Potatoes

There is nothing more delicious than a dish of freshly baked Herb Roasted Potatoes. They are so easy to make, using herbs from the garden and are ready to eat in around an hour.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Side

Cuisine: British

Keyword: Herbs,, Roasted, Rosemary,, Thyme

Servings: 4

Author: Lynn Hill

Equipment

• Baking Tray

Ingredients

• 1 kilo baking potatoes or any firm potato
• 4 tablespoons olive oil
• 2 sprigs of rosemary
• 2 springs of thyme
• ½ teaspoon Garlic Powder or to taste
• Maldon sea salt to taste
• Ground Black Pepper to taste

Instructions

• Pre-heat the oven to 200°C
• Have ready a large roasting tray. Peel the potatoes and cut into chunks roughly the same size. Toss the potatoes with the oil in a bowl.
• Remove the needles from the rosemary sprigs and chop them roughly. Remove the leaves from the sprigs of Thyme and mix them with the chopped Rosemary. Add them to the potatoes along with the powdered garlic, salt and pepper to taste.
• Give everything a good mix until well combined.
• Place on the prepared roasting tray and bake for 35 - 45 minutes. About half way through cooking, turn the potatoes over to create an even golden colour on all sides. Take out of the oven when they are crisp on the outside and soft in the centre.

Notes

These Herb potatoes are best served straight away but will crisp up nicely the following day as a leftover meal.