Potatoes, is there a better side dish? We love potatoes in our house, in basically every form. Roasted potatoes are the go-to for us and for some reason they seem like the healthier option compared to fries or mashed. But whichever way we make them, potatoes are the best side. You really can’t go wrong.
These roasted potatoes are a classic, easy, and simply delicious side. I am all about side dishes. As someone who doesn’t really eat meat, there have been many holiday or group dinners where I just load up on side dishes since a lot of people don’t go out of their way to make a vegetarian or fish the main dish. Heck even for holidays in my own home, I don’t do it. So knowing that I make sure side dishes are always tasty (and often better than a main). But that’s just my opinion.
And these potatoes are at the top of the list. They are soft in the inside and nice and crispy outside. I roast them, flip, roast, then coat in some garlic and fresh herbs which gives them lots of flavor. There are a lot of recipes that toss the oil and herbs when you first put them in the oven, but I find adding the herbs and garlic during the last fifteen minutes prevents and burning. I like the flavor a lot better that way.
We love to make a big batch of these to go with a good piece of fish, (vegan) sausage, or a big salad. Leftovers are delicious in the morning with eggs or mixed into a big scramble. I love adding more veggies, things like onion, broccoli, and zucchini, plus some beans or rice.
So what do we need for these? It’s unbelievably easy.
- 2 pounds of baby potatoes. I use a mix of red and small yellow potatoes. I love to through in purple too if I have them
- Olive oil is going to help crisp them up nicely
- Salt and pepper for flavor
- Fresh herbs, I love to use rosemary and thyme. but if you don’t have fresh, you can use dry. However, I highly suggest fresh herbs.
Herb Roasted Potatoes
Ingredients
- 2 lb baby potatoes, cut into quarters or halves you dont want them to be big
- 1-2 tbsp olive oil plus a little extra for the end
- 2 tbsp freshly and finely chopped herbs I like rosemary and thyme
- 1 tbsp minced garlic about 2 cloves
Instructions
- Preheat oven to 400
- Cut up potatoes, most end up in quarters.
- Spead on a lined or greased baking sheet. Drizzle with some olive oil (about a tbsp, you want them coated) and a good sprinkle of salt and pepper.
- Roast for 20 minutes, remove, flip around, roast for another 20 minutes. Right before they are done the second time, mix the herbs and garlic with a little oil, about a tsp. Take out potatoes and toss the herb mix over them. Get them nicely coated. Roast for anothter 10 minute. Before i toss them with the herbs i taste one to see if any more salt is needed too. add some with the herbs if needed.
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