by I love potatoes. The fabulous tubers are always on my mind when it comes to side dishes. I was looking through my portfolio of recipes and realized that I have never roasted potatoes. That has to change. So I diced up some potatoes, chopped up some herbs, minced some garlic and made some of the tastiest potatoes around. No joke, they were awesome!
Herb Roasted Potatoes
- 5 Russet baking potatoes, medium/large
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tbs fresh thyme, chopped
- 1 tbs fresh rosemary, chopped
- 1 tbs kosher salt
- 1 tsp black pepper
Preheat the oven to 425 degrees Fahrenheit.
Wash the potatoes and then dice them into 1 inch cubes. Â Try to keep them all around the same size. Â They will cook more evenly that way.
Place the potatoes in a large bowl and toss with olive oil. Â Then add the herbs and toss.
Pour the potatoes out onto a large cookie sheet. Â Spread them out into a single layer.
Place the cookie sheet in the preheated oven and cook for 20 minutes. Â Remove from the oven, stir, spread the potatoes back out into a single layer and then continue to cook for another 20 minutes.
Stir and place the potatoes into a serving bowl.
Serve with your favorite meal.
These potatoes were crispy on the outside and nice and soft on the inside. Â The herbs were delicious. Â As always the garlic amount is a suggestion, you can always add more if you want to scare away some vampires.
One thing we have found that makes the outside a little more crisp is roasting them on a cast iron griddle. My kids gobble those down like they are a snack instead of a side dish.