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!Print
- 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
- 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!