Potato Recipe: Easy Herb Roasted Red Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are more shelf-stable and often cheaper.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried oregano can provide a similar flavor profile.

Cut the red potatoes in half lengthwise and place them in a pot.

Cover the potatoes with cold water.

Place the pot on high flame and bring to a simmer.

Check the potatoes with a knife; once they are fairly tender, drain the boiling water.

Cover the potatoes with cold tap water to cool them down to room temperature.

Place the cooled potatoes in a large mixing bowl.

Douse the potatoes with canola oil and season with salt and freshly cracked black pepper.

Place the seasoned potatoes cut side down on a sheet tray.

Preheat the oven to 400°F (204°C).

Roast the potatoes in the oven for 45 to 60 minutes, or until golden and crispy.

Chop up fresh herbs (such as basil, parsley, sage, and rosemary).

Add cold pads of butter to the mixing bowl with the herbs.

After about 50 minutes, check the potatoes; they should have a golden brown crust.

Place the roasted potatoes on top of the herb and butter mixture in the bowl.

Toss the potatoes to coat them in the herb and butter sauce using the residual heat from the potatoes.

Arrange the potatoes on a plate and spoon any remaining herb juice and butter over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary