I can honestly say I make roasted potatoes all of the time; sweet potatoes, fingerlings, red, russet. They’re easy and you can add just about any seasoning to them and they’ll come out great.
4 c potatoes, peeled and diced 1 tbs olive oil 1 tsp thyme, chopped 1 tsp rosemary, chopped Kosher salt and pepper to taste
Preheat oven to 400 degrees
Transfer the potatoes to a large bowl. Toss with olive oil. Add remaining ingredients and give them several good tosses until evenly coated. Spread out on a lined sheet pan. Bake for 30 -45 minutes or until the are turning a crispy golden color. Try to refrain from opening the oven too much or touching them, just let them do their thing. Once crispy and golden, remove from oven and serve.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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3 thoughts on “Herb Roasted Potatoes”
Roasted potatoes are also my go to side. I love them. These look delicious. I will definitely be trying these.
Girl-Chef Tastes 
Roasted potatoes are also my go to side. I love them. These look delicious. I will definitely be trying these.
Thanks Christy! I usually throw in crushed red pepper and/or a little garlic.
I really don’t think you can. Lolol