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Home » Sides » Herb Roasted Potatoes

Herb Roasted Potatoes

June 10, 2021 by Everyday Baker 1 Comment

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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.

Herb Baked potatoes in a dish

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.

Overhead shot of chopped 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.

Chopped Potatoes on a green chopping board

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.

Overhead shot of chunks of potatoes with herbs in a bowl

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.

Baked herb potatoes on a baking tray

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.

Baked potatoes in a dish

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.

Herb Baked potatoes in a dish
Print Recipe
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: Everyday Baker

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. 
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Reader Interactions

Comments

  1. Jacqui Bellefontaine

    June 17, 2021 at 4:25 pm

    5 stars
    I love potatoes roasted with herbs it makes all the difference. Takes the humble spud to a whole new higher level.

    Reply

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