Like many of you I’m sure, I grew up eating potatoes. They were present at almost every dinner we had. Then I married a guy who had a potato phobia. He thought they were evil. Right up there next to white bread and pasta. Wha?! What was I going to serve as a side dish at dinner?
But over the years I just started making them. And he slowly grew to appreciate that they weren’t devils food. In fact, that they were quite delicious and not all bad for you either. Hallelujah. 😉
So while we don’t have them every night, I do make potatoes at least once or twice a week. They’re just so good. And so versatile!
But this is my go to potato recipe. There’s just nothing quite like deliciously soft & crunchy roasted potatoes (and yes, they can be both at the same time – crunchy on the outside, soft on the inside!). The key to making these is to boil the potatoes first, then roast them. Yum.
And the herbs in this recipe…oh my the herbs. Because they’re tossed in olive oil, they come out all crispy and amazing!
PrintOven Roasted Herb Potatoes
Ingredients
- 1 lb small potatoes
- 1/4 cup olive oil
- 2 tbsp fresh rosemary leaves (you don’t have to chop them)
- 2 tbsp fresh thyme leaves (you don’t have to chop them)
- coarse salt
- fresh ground pepper
Instructions
- Preheat your oven to 400 degrees.
- First boil the potatoes until they are tender, being careful not to overcook them.
- Once the potatoes are boiled, toss them in the olive oil, herbs and salt & pepper.
- Lay the potatoes out onto a baking sheet, and roast them for 30 or more minutes, watching them carefully and stirring them occasionally. We like ours quite crunchy, so sometimes I bake them for ~40 minutes.
So if you’ve never made potatoes like this, by boiling them first then roasting them, you should try it! They’re fantastic! These potatoes would make the perfect side dish for your Easter dinner, or at dinner any time of the year!
Have a delicious day!
21 Comments
Ali
March 19, 2013 at 5:40 PMPotatoes are definitely in my top 10 favorite foods. These sound delicious!
Ashlee
March 19, 2013 at 5:58 PMHi Jo-Anna, I just featured your post on how to use vinegar in my blog post, “5 Out of the Norm Spring Cleaning Tips” over at Twenty Something Bows. I hope you can check it out: http://twentysomethingbows.blogspot.com/2013/03/5-great-spring-cleaning-tips.html. Thanks for the amazing ideas!
Shannon @ I Knead to Bake
March 19, 2013 at 9:30 PMhaha too funny about your husband. These look so delicious!
nicolette @ momnivore's dilemma
March 19, 2013 at 9:58 PMMy husband is all meat and potatoes…it’s a blue collar Chicago thing I guess. 🙂
The best thing about roasted potatoes…leftover for skillets in the morning…
Hope you are well, Jo-Anna,
Nic
jlua
March 20, 2013 at 3:43 AMI have done a version of these potatoes without boiling them first. I just use small potatoes, cut them in half, and to the oven they go. They come out fine and crunchy. Great recipe.
betty
March 20, 2013 at 7:58 AMThis is the way I have eaten roasted potatoes for over 45+ years, my mom always boiled her potatoes first, but instead of olive oil…her version was tossing them in vegetable oil. Still very Yummy 🙂
Melanie
March 20, 2013 at 12:41 PMI’ve always just roasted my potatoes…I’m going to try your way of boiling them first. Looks delicious!
Vera Zecevic-Cupcakes Garden
March 23, 2013 at 2:15 PMGreat idea how to cook the potatoes. I’ll try this recipe
Christine
March 25, 2013 at 8:57 AMThat looks absolutely divine Jo-Anna! YUM!!
Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality! I’m looking forward to see what you link up tomorrow evening!
Terrie
March 25, 2013 at 10:10 PMHmmmm, smells good and tasty for my lunch now. Love it and will have a go. Sounds easy.
Christine
March 26, 2013 at 4:38 AMCONGRATS!! You have been Featured at The DIY Dreamer! Come on over and grab your featured button, you deserve it! http://thediydreamer.com/from-dream-to-reality/features-59/
Don’t forget to come back this evening to link up again to From Dream To Reality! 🙂
Sally
March 26, 2013 at 5:22 AMThese sound delicious! *pin
Lynne
March 26, 2013 at 1:17 PMI love all kinds of potatos, and I agree with Nicolette – having the leftovers for breakfast is awesome. I feel your pain though, as I somehow managed to have a son who is a potato-phobe. I have no idea how that could possibly be. I’d like to share this on my facebook page, and my pinterest boards if you are OK with that. I’ll share only the link to this post on my facebook, so if people want the recipe, they’ll need to come here. I know the pin would come back to you, since I would use a photo from this post. Thanks!
Lynne
Shannon at MadiganMade
March 27, 2013 at 6:12 PMI love roasting veggies… easy and simple! These look so good.
Heather
April 3, 2013 at 11:57 AMI featured you today! http://www.settingforfour.com/2013/04/recipe-ideas-breakfast-lunch-dinner-and.html Thanks for sharing your amazing recipe at Project Inspired!! I pinned your recipe to our group linky party pinboard and my features pinboard and am sharing it on facebook, google plus and twitter! Hope you can swing by and join project inspired #8 on now! http://www.settingforfour.com/2013/04/project-inspired-linky-party-8-welcome.html
Heather
April 3, 2013 at 12:04 PMFollowing you on Pinterest now too – love your blog (fellow Canadian too :D)
Alice (@mumsmakelists)
April 10, 2013 at 7:47 AMThese look really yummy – how could anyone not like them?
Would love for you to link up at Empty Your Archive. We have a special focus this week on fabulous veg recipes, Alice @ Mums Make Lists x
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Cat
April 28, 2015 at 10:44 AMI’ve made in the oven but I’m not sure I ever boiled them first. Is this a necessary step – wondering … what is the benefit to doing it this way? Shorter oven time? Softer insides?
Jo-Anna@APrettyLife
April 29, 2015 at 9:10 AMHi Cat! You don’t have to boil them first, but I have found that doing so actually makes the outsides of the potatoes more crunchy (and the insides softer) after they roast.
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