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Herb Roasted Potatoes

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I’m married to a “Meat & Potatoes” kind of guy and this simple side dish of herb roasted potatoes is right up his ally! This dirt cheap side dish is loaded with flavor and takes just a couple minutes to throw together. It compliments meat or poultry of any kind.
Yukon golds or Red skinned potatoes are less starchy than Russets and as such, the herb flavor really stands out.

You’ll Need:
1 1/2 pounds Yukon Gold or Red Skinned potatoes, unpeeled
1 tablespoon fresh parsley, minced
1 tablespoon fresh thyme (or Rosemary) minced
1 tablespoon fresh chives, minced
Olive Oil
Sea salt, to taste
Freshly ground black pepper, to taste

Preheat the Oven to 425F

Line a large cookie sheet with aluminum foil and spray generously with cooking spray. We generally use a Misto Sprayer for this. Scrub the potatoes clean and cut then into uniform chunks into a medium bowl. If you’re using smaller potatoes, they quarter well.

Drizzle the potatoes with about a tablespoon of olive oil, and toss lightly to coat. In a small bowl combine parsley, thyme, chives, and Salt and pepper, mixing well. Sprinkle the herbs over the potatoes and then toss gently to coat evenly.

Spread the potatoes out in a single layer on the cookie sheet. Roast for 11-18 minutes, remove from oven, flip the potatoes over so they’ll continue to brown evenly and return to the oven for another 16-20 minutes, or until golden brown and soft when you pierce them with a fork.

Serve Immediately

© Can Stock Photo Inc. / Elenathewise

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3 thoughts on “Herb Roasted Potatoes”

  1. these are cheap, deliscious and left overs are fantastic in stew. i’ve been doing something similar but with a slightly different method. lol, didn’t think to post it.

    potatoes, carrots, onion, sweet potatoes, brussels sprouts, and cauliflower (any combination of vegetables with similar cook times works) are cut to similar size and tossed with olive oil, sea salt, and a combination of whatever herbs appeals to me at the time.

    lately rosemary, chives, thyme, garlic powder, and herbs de provence.

    finally the vegetables are spread out on my pizza screen. it is the expanded metal kind so there is no need to flip the vegetables. usually 20 min at 425 does the trick.

    Temp may need to be lower if you cut thinner. I usually cut everything like steak fries because of the carrots.


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