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I’m always up for a quick side dish that lacks in effort but does not lack in taste. These herb roasted potatoes are a great go-to recipe. The potatoes have a wonderful light herb flavor. They’re creamy buttery inside (you can also use fingerling potatoes for even more buttery creaminess!). And they have one of my favorite things: crunchy skin.
Make sure your potatoes are pretty much all equal in size when you make these herb roasted potatoes. You don’t want a bunch of big pieces mixed in with small ones or the cook times will vary. You’ll end up with big not-quite-done-potatoes and little over-done ones. You don’t want that. So if you have to, halve them or even quarter them to get them all the same sizes. You can also make this dish with either baby red potatoes or fingerlings.
I also like to make these potatoes on my grills, either gas or charcoal or even electric. I use a grill basket like this one. It makes cooking them super easy, and I don’t have to worry about anything falling between the grill grates. Clean-up is also super easy. Grill baskets are a win and a must-have for grilling!
Herb Roasted Potatoes
Ingredients
- 1 ½ pounds baby potatoes halved if needed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 450 F.
- Rinse potatoes and pat dry.
- In a medium bowl combine the remaining ingredients.
- Add the potatoes and stir gently to coat.
- Spray a baking sheet with non-stick spray or use a silpat.
- Dump potatoes out onto the baking and sheet and spread out evenly.
- Bake for 30 minutes or until the potatoes are tender and have a nice golden lightly crispy skin.
Nutrition
Nutritional values are approximate.
