Make these mini Herb Roasted Potatoes with simple flavours such as Rosemary, and Thyme, and season with sea salt and freshly ground black pepper. They make the ideal side dish, or a filling for Omelettes, Frittatas and Focaccia such as this Easy Rosemary Focaccia.
You could spice up these crispy herb roasted potatoes with a little paprika, fresh garlic, cummin or whatever spice you like. Try a small amount at first then add a little more halfway through baking, if you wish.
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Why You Will Like This Recipe.
- These Herb Potatoes are made in no time at all if you need a last minute side dish.
- You can use fresh or dry herbs.
- Use the roasted potatoes to fill an Omelette or for making Frittatas.
Ingredients and Substitutions.
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Potatoes - I used baking potatoes for this recipe but any 'Floury' variety potato such as King Edward and Maris Piper is fine.
- Olive Oil - Extra Virgin Olive Oil.
- Rosemary - Use only the Needles and not the woody stalks.
- Thyme - If the Thyme is fresh, you can use the soft fleshy stem, for older plants only use the fresh leaves. Note: Using dried herbs is fine. Parsley is another alternative herb to use when roasting potatoes.
- Garlic Powder - I love using Garlic Powder and would definitely recommend trying it.
- Seasoning - Sea salt and freshly ground black pepper
Step by Step Instructions.
Pre-heat the oven to 200°C. Have ready a large roasting tray or baking tray. Drizzle with a little oil if you wish.
Step 1: Wash and peel the potatoes, although you can leave the skins on if you wish. Cut each potato into roughly the same size chunks. This will quicken up the roasting time. There's no need to pre boil them.
Step 2: Remove the needles from the sprigs of Rosemary and roughly chop them. If your sprigs of Thyme are old and woody, remove the leaves from the stems and mix them with the chopped Rosemary. Alternatively use mixed dried Herbs.
Step 3: Place the chopped potatoes into a bowl, add the chopped herbs, garlic powder, and Olive Oil, and season with salt and pepper. Give everything a good mix ensuring all the potatoes are well coated in herbs, seasoning and oil.
Step 4: Place all the herb coated potatoes on the prepared roasting tray and bake for 35 - 45 minutes. For a lovely golden even colour, turn the potatoes about halfway through cooking time.
Step 5: Take out of the oven and serve straight away as a side dish, a snack, a filling for Omelettes, or add to salads when cold.
Storage
Cover with foil to keep warm until you are ready to serve. Keep any leftover roast potatoes in the fridge, and reheat for a few minutes in the oven before serving. I'm sure they would freeze well, but this is not something I have tried.
Baker's Tips
- Tip 1 - Add a little oil to the baking tray to help prevent the potatoes from sticking during baking.
- Tip 2 - For an even golden bake, remember to turn the potatoes over halfway through baking to avoid burning at the bottom. This is a good time to do a taste test and top up on any additional spices you may have added.
Frequently Asked Questions
If the potatoes are small enough, there is no need to boil them before roasting. It saves on energy and washing up.
Parsley, Rosemary and Thyme picked fresh are ideal. But a mix of dried herbs will do just as well.
Use as a filling for these Focaccia recipes.
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Herb Roasted Potatoes
Equipment
- Baking Tray
Ingredients
- 1 kilo baking potatoes or any 'Floury' variety of potatoes such as King Edwards or Maris Piper.
- 4 tablespoons olive oil
- 2 tablespoons rosemary roughly chopped
- 2 tablespoons fresh thyme roughly chopped
- ½ teaspoon Garlic Powder or Garlic Granules to taste
- Sea salt or table salt, to taste
- Ground Black Pepper to taste
Instructions
- Pre-heat the oven to 200°C. Have ready a large roasting or baking tray drizzled with Olive oil if you wish.
- Wash and peel the potatoes, although you can leave the skins on if you wish. Cut each potato into roughly the same size chunks. This will quicken up the roasting time.1 kilo baking potatoes
- Remove the needles from the sprigs of Rosemary and roughly chop them. If your sprigs of Thyme are old and woody, remove the leaves from the stems and mix them with the chopped Rosemary. Alternatively use mixed dried Herbs.2 tablespoons rosemary, 2 tablespoons fresh thyme
- Place the chopped potatoes into a bowl, add the chopped herbs, garlic powder, Olive Oil, and season with salt and pepper. Give everything a good mix ensuring all the potatoes are well coated in herbs and oil.4 tablespoons olive oil, ½ teaspoon Garlic Powder, Sea salt, Ground Black Pepper
- Place all the herb coated potatoes on the prepared roasting tray and bake for 35 - 45 minutes. For a lovely golden even colour, turn the potatoes about halfway through cooking time. This is a good time to do a taste test and top up on any additional spices you may have added.
- Take out of the oven and serve straight away as a side dish, a snack, a filling for Omelettes, or add to warm or cold salads.
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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