Rosemary and Herb Roasted Potatoes
Rosemary and herb roasted potatoes are a classic side dish that is easy to make and always a crowd-pleaser. The potatoes are roasted in a hot oven until they are golden brown and crisp, and the herbs add a delicious flavor. This recipe is simple to follow and can be easily adapted to your own tastes.
Roasted potatoes are one of the oldest and most popular side dishes in the world. They are simple to make and can be varied in many ways to suit different tastes. This recipe for rosemary and herb roasted potatoes is a classic variation that is sure to please everyone at your table. The key to making great roasted potatoes is to use the right type of potatoes. Russet potatoes are the most common type of potato used for roasting, but they can be a bit dry and starchy. For this recipe, we recommend using Yukon Gold potatoes. They are creamier and have a more flavorful than Russet potatoes, and they will roast up beautifully. Once you have chosen your potatoes, the next step is to prepare them for roasting. Start by scrubbing the potatoes clean and then cutting them into evenly sized pieces. This will help them to cook evenly. Next, toss the potatoes in a bowl with olive oil, rosemary, thyme, oregano, salt, and pepper. The olive oil will help the potatoes to crisp up, and the herbs will add a delicious flavor. Once the potatoes are coated in oil and herbs, spread them in a single layer on a baking sheet. Roast the potatoes in a preheated oven at 425 degrees F for 20-25 minutes, or until they are golden brown and crispy. Be sure to shake the pan halfway through roasting to ensure that the potatoes cook evenly. Once the potatoes are roasted, remove them from the oven and serve immediately. They are a delicious side dish for any meal, and they are sure to be a hit with your family and friends.
Rosemary and Herb Roasted Potatoes Rosemary and Herb Roasted Potatoes Rosemary and Herb Roasted Potatoes Rosemary and Herb Roasted Potatoes
Prep time: 10 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound small potatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine the potatoes, olive oil, rosemary, thyme, oregano, salt, and pepper. Toss to coat.
  3. Spread the potatoes in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until the potatoes are golden brown and crispy.
  5. Serve immediately.
Why It Works
  • Using Yukon Gold potatoes gives the potatoes a creamier texture and more flavorful taste than russet potatoes.
  • Cutting the potatoes into evenly sized pieces helps them to cook evenly.
  • Roasting the potatoes at a high temperature helps them to crisp up on the outside while remaining tender on the inside.
  • Adding rosemary, thyme, oregano, salt, and pepper to the potatoes gives them a delicious flavor.