Herb roasted potatoes are a simple side dish, packed with flavor from fresh parsley, sage, rosemary, and thyme.
I know that oven roasted potatoes is not a revolutionary side dish recipe. But these potatoes are so good, I have to share the recipe with you. It’s proof that sometimes, keeping things simple really does make for the best recipes.
Besides being easy to make, potatoes are a favorite of almost everyone I know. My family definitely loves potatoes. The boys love mashed potatoes while I prefer mine roasted like today’s recipe. And of course, boiled or grilled potatoes make excellent potato salad!
When you’re making roasted potatoes, there is not a lot involved in the process, but I do have one important tip for you. Make absolutely sure that the potatoes are scrubbed clean and are completely dry before you place them into the oven. Otherwise, the moisture will prevent them from getting crispy. Not that steamed potatoes are a bad thing, because they’re delicious. It’s just that roasted potato perfection comes with achieving a crispy skin on them.
In a baking dish I combined:
8 large red potatoes, scrubbed and wedged.
4 TB of butter, cut into slices.
A drizzle of olive oil.
1 TB fresh sage, chopped.
2 tsp fresh rosemary, chopped.
1 TB fresh parsley, finely chopped
2 tsp fresh thyme leaves, chopped
1 shallot minced
Roast the potatoes in a 400 degree oven until tender, about 40 minutes.
Half way through the cooking time, use a spoon to gently turn the potatoes so they will roast evenly. Just be sure not to mash them when using the spoon…if that makes sense. 🙂
Herb roasted potatoes are so simple, but are so good with roast chicken, meatloaf, turkey, or even steak. It paired perfectly with the sauteed asparagus with white wine, lemon and shallots that we also had.