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. These Dressed-Up Herb Roasted Potatoes are sure to do the trick.
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.
Be sure to choose small potatoes so that when they are cut down the middle, the size is a perfect base for 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 placed in a large bowl and tossed 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 washed and cut down to small sprigs.
Time to assemble your Dressed-Up Herb Roasted Potatoes.
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 …as long as they are spread out in a single layer, you’re good to go. Just in case you’d like a second opinion, this is Jamie Oliver’s favorite method of roasting potatoes.
Check this out …these beauties are not only gorgeous but they are absolutely delicious.
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.
Ingredients
- 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
Instructions
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Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
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Halve potatoes and place in a large bowl. Add olive oil, salt & pepper. Mix well to combine.
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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.
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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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