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. Try to keep them all around the same size. They will cook more evenly that way.
Place the potatoes in a large bowl and toss with olive oil. Then add the herbs and toss.
Pour the potatoes out onto a large cookie sheet. Spread them out into a single layer.
Place the cookie sheet in the preheated oven and cook for 20 minutes. 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. The herbs were delicious. As always the garlic amount is a suggestion, you can always add more if you want to scare away some vampires.