Roasted Red Potatoes with Fresh Herbs

Roasted Red Potatoes with Fresh Herbs

This recipe for roasted red potatoes with fresh herbs is easy and very tasty.  The potatoes are just lightly coated with a bit of olive oil and some fresh herbs and then roasted in a hot oven.

Roasted Red Potatoes with Fresh  Herbs

The result is potatoes that are crispy on the outside and have a tender inside.  So much better for you than french fries and so tasty from the mix of olive oil and herbs.

INGREDIENTS

To make the potatoes you will need:

  • 5 red potatoes with skin on
  • 3 tbsp of extra virgin olive oil
  • about 3 tbsp of fresh herbs. I always use extra.  Today I used rosemary, thyme and sage, but any fresh herbs will work well. 
  • Kosher salt and cracked black pepper

The recipe could not be easier.  First preheat the oven to  425º F. Cut the potatoes into large chunks and place in a large baking dish lined with aluminum foil.

slicked red potatoesChop the fresh herbs finely and add to a large bowl.  Stir in the olive oil and salt and pepper.  (I don’t use much of either.  Just a few grinds of the salt and pepper mills – you can use more if you like salty potatoes.  I add extra salt when they are done if I want more.  I don’t like salt.)

herb marinade

Dump the oil/herb mix into the potatoes and mix well using your hands being sure the potatoes are well coated and the herbs well mixed throughout.

herbs on potatoes

Place in the preheated oven and roast for about an hour, stirring every 20 minutes for best results.

Roasted Red Potatoes with Fresh  Herbs

Serve immediately.   Be careful – the insides of the potatoes are very hot!

Roasted Red Potatoes with Fresh Herbs
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Ingredients
  1. 5 red potatoes with skin on
  2. 3 tbsp of extra virgin olive oil
  3. about 3 tbsp of fresh herbs. I always use extra. Today I used rosemary, thyme and sage, but any fresh herbs will work well.
  4. Kosher salt and cracked black pepper
Instructions
  1. Preheat the oven to 425º F.
  2. Cut the potatoes into large chunks and place in a large baking dish lined with aluminum foil.
  3. Chop the fresh herbs finely and add to a large bowl. Stir in the olive oil and salt and pepper. (I don't use much of either. Just a few grinds of the salt and pepper mills.)
  4. Dump the oil/herb mix into the potatoes and mix well using your hands.
  5. Place in the preheated oven and roast for about an hour, stirring every 20 minutes for best results.
  6. Serve immediately. Be careful, the insides are very hot!
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