Rustic Herb Potatoes

IMG_8297 Potatoes are very versatile. They can be prepared in so many ways and have many different textures. This simple way of roasting potatoes in the oven is a great way of infusing them with flavor, which I do with garlic and herbs. The potatoes are crispy on the outside and tender and fluffy on the inside.

You can also do most of the prep work ahead of time and then simply finish them in the oven.

Yields: 6 servings

Ingredients:

3 lbs (8-10) potatoes, red or gold

1/4 cup olive oil

1 1/2 Tablespoons scallions or chives, thinly sliced

1 1/2 Tablespoons fresh dill, minced

4 thyme sprigs, minced

5 garlic cloves, smashed

1 tsp salt

1/2 tsp ground black pepper

Cut the potatoes into 1-1/2 inch chunks, or use new potatoes and cut in half. Place in a pot with enough water to just barely cover the potatoes. Bring to a boil and cook for about 10 minutes. Drain.

The potatoes should be tender, but still firm and not falling apart.

Preheat the oven to 450 degrees. Line a rimmed baking sheet with my great friend, aluminum foil.

Meanwhile chop all the herbs and crushed garlic and mix with the oil in a bowl.  IMG_8199

Adding the smashed garlic will perfume the potatoes with its subtle flavor but won’t overpower them. Yes, I use this technique A LOT.

Of course, you can mince the garlic, but I prefer using this method. (You can also add any other herbs that you like. I know rosemary would go very well here also. Dry herbs can also be used instead of fresh, just remember that you will need to use a lot less if you use dry herbs.)

Add salt and pepper, you may also wish to add other spices, such as poultry seasoning, or herb blends. One of my favorites is McCormick’s Montreal Chicken herb blend. Toss the potatoes gently with the herb mixture.

One way is to mix oil, garlic and herbs in a large bowl, add the potatoes, toss and spread in the prepared baking sheet. Don’t be overzealous, you don’t want to end up with mashed potatoes here. (Which is another reason not to overcook the potatoes in the first place.)  IMG_2808 Sometimes, I mix the oil, garlic and herbs in a small bowl and toss with the potatoes right on the baking sheet. Spread the potatoes in a single layer on the prepared baking sheet.  IMG_8205 Roast for about 20 min, or until golden brown on the bottom, turn the potatoes over and roast for another 20 min or so. You may wish to garnish with more fresh herbs

 

Rustic Herb Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 6
Ingredients
  • 3 lbs (8-10) potatoes, red or gold
  • ¼ cup olive oil
  • 1½ Tablespoons scallions or chives, thinly sliced
  • 1½ Tablespoons fresh dill, minced
  • 4 thyme sprigs, minced
  • 5 garlic cloves, smashed
  • 1 tsp salt
  • ½ tsp ground black pepper
Instructions
  1. Cut the potatoes into 1-1/2 inch chunks, or use new potatoes and cut in half.
  2. Place in a pot with enough water to just barely cover the potatoes. Bring to a boil and cook for about 10 minutes. Drain.
  3. Preheat the oven to 450 degrees. Line a rimmed baking sheet with my great friend, aluminum foil.
  4. Meanwhile chop all the herbs and crushed garlic and mix with the oil in a bowl.
  5. Of course, you can mince the garlic, but I prefer using this method.
  6. Add salt and pepper, you may also wish to add other spices, such as poultry seasoning, or herb blends.
  7. Toss the potatoes gently with the herb mixture.
  8. Spread the potatoes in a single layer on the prepared baking sheet.
  9. Roast for about 20 min, or until golden brown on the bottom, turn the potatoes over and roast for another 20 min or so.
  10. You may wish to garnish with more fresh herbs.

 
Signature

Related posts:

Comments

  1. luda says

    so making this, its so simple, i never learned to get these potatoes right but ur way is so simple! thanks alot

  2. olivehealth says

    I make something similar by tossing roasting my potatoes in pesto. so so good! I love roasted potatoes..they taste like french fries;)

    • says

      Roasting and baking are technically the same thing. Usually, “baking” is used for cakes, other sweets, breads, casseroles, etc. This food doesn’t really have substance before it’s baked. “Roasting” is usually referred to meats, fish, vegetables, fruits. This food is already solid. Roasting it will cook it on the inside and will create a crust on the outside.

  3. Luba says

    Thanks for the fast reply! :) I’ve tried to bake potatoes before and they would never turn out crispy. In the oven, do you place them on the lower rack, or higher up?

  4. Nadia says

    Hi Olga,

    My sister told me about your site recently and it’s awesome! Can’t wait to make the spartak with the bees on it, so CREATIVE :)
    Anyways I am in process of making these potatoes and you probably won’t reply until after I have made them, I really wanted to make these potatoes so I am just using regular Idaho potatoes, do you think they will still taste great? But I guess I’ll have to find out…lol

    Thanks
    Nadia

    • Nadia says

      When you say higher rack in the oven, is it on one higher then middle? Or two higher then middle.

      Thanks again

    • says

      Hi Nadia,
      Sorry for not replying right away. I hope you enjoyed the potatoes. You can use russet potatoes too, but since they have a high starch content, they tend to fall apart faster. The yukon gold or red potatoes have a lower starch content, so they hold their shape much better.

  5. Julia says

    Made these tonight! My husband & daughter agreed they were the best part of dinner, thank you for a great recipe, it’s a keeper! :D

  6. Tallya says

    The Belarussian in me is craving these potatoes! ;) And I have to say, I loved your description of baking and roasting in a comment above! Very well said :)

  7. Luba says

    You can put your baking sheet for15 min to the preheated oven before putting potatoes on it to make the potatoes even more crispy; )

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>