Herb Roasted Potatoes shouldn’t be left off the list of vegetables that are terrific to roast. They’re a quick and easy accompaniment to just about any meal.
I serve variations of this recipe often. If you haven’t tried making these… you should definitely try them.
I used melted butter in this recipe… we really like the buttery flavor on potatoes…you can substitute olive oil for all or part of the butter if you prefer. I sometimes use half butter and half olive oil to cut the fat.
This recipe uses rosemary and thyme…. other seasonings can be used instead… an Italian seasoning blend, for example.
Garlic is another great addition to consider. I didn’t use it this time… but I often add in 2 minced garlic cloves or about a ½ teaspoon garlic powder.
I used Yukon Gold potatoes in this recipe.. you can use another variety if you prefer.
Cut the potatoes into even sized chunks so they cook evenly.
Leave the skin on, it’s where the flavor is.
This recipe makes 4 side servings. The picture above shows when 3 large potatoes are used.
I hope you try it!
Recipe: Herb Roasted Potatoes
All you need:
4-5 large Yukon Gold potatoes, scrubbed and cut into chunks
4 tablespoons ( ¼ cup) unsalted butter, melted
2 teaspoons rosemary
2 teaspoons thyme
½ teaspoon salt
Sprinkling of black pepper
All you need to do:
Preheat the oven to 400 degrees F.
Line a sided baking sheet or roasting pan with non-stick foil. (This makes for an easy clean-up and the potatoes will brown and not stick to the pan).
Place the cut potatoes in a large bowl.
Add the remaining ingredients and toss with your hands to evenly coat the potatoes.
Dump the potatoes out onto the prepared roasting pan or sided baking sheet.
Use a scrapper to get all the butter and herbs out of the bowl and drizzle on top of the potatoes.
Roast until the potatoes are lightly browned and tender (about an hour… check after 45 minutes to be sure .. mine usually take an hour… time will depend on how big you cut your pieces).
Remove the potatoes with a slotted spoon and serve.
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