dressed-up herb roasted potatoes

We love roasted potatoes in our household.  They are always on the final list when it comes to our weekly rotation.  You can’t go wrong.  But there are those times when you just want to dress things up a bit.  This is how you do it.  It just takes a few extra minutes but you won’t be sorry.  The end result will be worth your time.  And talk about impressing your dinner guests.

Choose your favorite herbs.  We tend to lean toward parsley, rosemary, and thyme.  You could also use sage leaves, chives, tarragon or marjoram …you get the idea.  Anything goes.  The red-skinned potatoes are especially good for roasting but you could also choose Yukon gold.  Just be sure to choose small potatoes so that when they are cut down the middle, the size is perfect for hosting a small sprig of fresh herb.  If some of your potatoes are larger than the rest, slice off one end (about one-third) of the potato and slice the remaining portion down the middle.

The cut potatoes are mixed in a large bowl with olive oil, salt & pepper.  If you want to add some extra flavor such as crushed red pepper or garlic powder, now’s the time.  Line your baking sheet with parchment paper to prevent sticking and have your herbs cut down to small sprigs.  Time to assemble…

The herbs will stick to the oily cut surface of the potatoes.  Place them, cut side down, on the prepared baking sheet.  Try not to crowd them but as long as they are spread out in a single layer, you’re good to go.

This is a great side dish for when you are entertaining.  The potatoes can be prepped for the oven early in the day.  While you are enjoying time with your guests or tending to last-minute dinner details, these guys will roast to perfection with no further attention.  All you have to do is sit back and accept the compliments.


dressed-up herb roasted potatoes

All dressed-up and delicious.  Perfect for your next gathering.

Servings 8 servings
Author Rosemary Stelmach


  • 3 pounds small red-skinned potatoes, scrubbed & dried (about 2" in diameter)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • small sprigs of fresh parsley, rosemary & thyme


  1. Preheat oven to 425°F.  Line a rimmed baking sheet with parchment paper.

  2. Halve potatoes and place in a large bowl.  Add olive oil, salt & pepper.  Mix well to combine.

  3. Pick a small sprig (smaller than the width of the potato) and place it on the cut side of each potato.  The oiled surface will allow the herb to adhere easily. 

  4. Place the potatoes, cut side down, on the prepared baking sheet in a single layer.  Roast for 40 to 45 minutes or until potatoes are fork tender and the cut side is browned.  Serve immediately.

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