Herb Roasted Potatoes

Herb Roasted Potatoes

I guess you could say I’m a real “meat and potatoes” kind of girl. ย Actually I can do without the meat, so possibly it’s more accurate just to say I’m a “potatoes” kind of girl. I like to incorporate potatoes into every meal whenever possible. ย Scrabbled eggs in the morning must be accompanied by home fries, and if you know me at all, and you do, then you know french fries have to make an appearance at lunch. But what I’m here to share with you today is more of a dinnertime potato. Now mind you, I serve these whenever I have company over, and there’s nary a potato ever left in the dish.

For these Herb Roasted Potatoes, I like to use the Yukon Gold’s because they have a buttery, creamy texture and you don’t have to peel them. You roast the potatoes at a high temperature and they come out crispy and ย crunchy, almost like a potato chip, and I know how you all like potato chips. The addition of the fresh herbs just brings out the potato’s earthiness. But don’t take my word for it, make them for the family and see if there’s any left.

Herb Roasted Potatoes

Herb Roasted Potatoes

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Herb Roasted Potatoes

Recipe: Easy

Fresh Herbs – parsley, thyme & chives


54 thoughts on “Herb Roasted Potatoes

  1. Hi Mama S!! Wow Wow Wow!!! These look so good – making them this weekend. And the photos are just exceptional – as always!!!

      1. They came out awesome! I put a dollop of cashew “cheese” on a plate full and had them for dinner ๐Ÿ™‚ Thanks for posting this recipe I know I’ll be making these again.

  2. Sheryl, Your potatoes look divine. I’ve tended to wedge mine, but yours depict that certain crisp I covet…love the use of the mandolin for the task and the herbs tie it all together nicely. I’m going for the gold!

  3. Definitely going to try these. Is there a reason the potatoes are seasoned first before tossing with the olive oil? I would think tossing in the olive oil first would help the herbs adhere better. Love your site and the magnificent photos!

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