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.
It makes the perfect side dish for any occasion.
Roasted Red Potatoes with Fresh Herbs
The result of roasting potatoes is 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.
Don’t know how to cook veggies in the oven? See my tips for roasting vegetables here.
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.
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 – 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.)
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.
Place in the preheated oven and roast for about an hour, stirring every 20 minutes for best results.
Serve immediately. Be careful – the insides of the potatoes are very hot!
Roasted Red Potatoes with Fresh Herbs
These roasted red potatoes have a crispy outside and warm and soft center. Fresh herbs and olive oil give them loads of flavor but keep the calories lower than fried potatoes.
Ingredients
- 5 red potatoes with skin on
- 3 tbsp of extra virgin olive oil
- 1 tablespoon of fresh rosemary
- 1 teaspoon of fresh thyme
- 1 tablespoon of fresh sage
- 1/2 teaspoon of Kosher salt
- 1/4 teaspoon of cracked black pepper
Instructions
- Preheat the oven to 425º F.
- Cut the potatoes into large chunks and place in a large baking dish lined with aluminum foil.
- 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.)
- Dump the oil/herb mix into the potatoes and mix well using your hands.
- Place in the preheated oven and roast for about an hour, stirring every 20 minutes for best results.
- Serve immediately. Be careful, the insides are very hot!
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 287Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 236mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 6g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.