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Home Β» Side Dishes Β» Herb Roasted Potatoes

October 3, 2019 (last updated June 18, 2021)

Herb Roasted Potatoes

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Cooking potatoes is easy, right? You can boil them, bake them, roast them, mash them, saute them, fry them and they are everyone’s favorite food. I personally eat baked potatoes with only a little bit of salt and I’m happy with just that. But sometimes I like a little something extra, like these easy herb roasted potatoes.

These potatoes are a perfect side to my gluten-free crispy coconut chicken, easy salmon dish and crispy roasted chicken thighs.

overhead view of sliced herb roasted potatoes on baking sheet

These herb roasted potatoes are seasoned with Italian herbs and brightened with some fresh lemon. But they get their wonderful taste and texture with the right cooking method. To get that beautiful golden brown crispy top, here’s how you do it. 

How to Brown Potatoes in the Oven

The key to getting these potatoes all golden brown and crispy is to give them space on the pan. No crowds – you know, a little social distancing. Too many potatoes piled up on top of each other and they start to steam each other. Just like steamed broccoli they will not get brown, even when they are in the oven. 

uncooked, sliced red, yellow and purple baby potatoes on baking sheet lined with parchment pan gray slate background

For even cooking, try to keep the slices a uniform thickness. I like about Β½ thick. This is just the right size that allows for a golden outside with a creamy inside. If the slices are too thin, they will be dry on the inside.

Toss the sliced potatoes in some olive oil and seasoning and spread them out in a single layer on sheet pans (I line mine with parchment paper). I used 2 standard sized cookie sheets so that the potatoes can lay in a single layer. Baking sheets with their low sides are better than a roasting pan with higher sides because the low sides allows the steam to escape easily so that the potatoes can get brown and a little crispy.

These potatoes go in the oven at 400ΒΊF. Then crank up the broiler for the last 3 or 4 minutes to make sure that they get some gorgeous color.

overhead view of parchment lined sheet pan with uncooked sliced red yellow and purple potatoes with oil herb coating. slate gray background
overhead view of sliced herb roasted potatoes on baking sheet

Herb Roasted Potatoes

Author: Janet Harlow
Course: Side Dishes
Cuisine: Italian
Servings: 8 servings
These golden brown herb roasted potatoes are seasoned with Italian herbs and brightened with fresh lemon. Here's how to get them perfectly golden.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • 3 lbs baby potatoes
  • 2 Tbsps olive oil
  • 1 Tbsp dried Italian herbs*
  • 1 tsp salt
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated garlic
  • 2 pinches black pepper
  • 1 lemon
  • 2 Tbsps unsalted melted butter optional
  • fresh parsley and thyme

Instructions
 

  • Preheat the oven to 400Β° and line 2 baking sheets with parchment paper.
  • In a large mixing bowl, whisk the olive oil, herbs, spices and 2 tsps lemon juice together.
  • Slice the potatoes into 1/2" slices.
  • Add the potatoes to the seasoned oil and toss to coat evenly.
  • Divide the potato slices evenly between the two pans. Spread in a single layer.
  • Roast for 20 minutes or until they are cooked. If the tops of the slices are not brown, turn the oven to broil (keep the pans on a middle rack) and cook for 2 -3 minutes keeping a close eye on them.
  • Right before serving, place the cooked potatoes in a bowl and toss with 2 tbsps lemon juice and the melted butter. Garnish with chopped parsley and thyme.

Notes

*Or a combination of dried, oregano, thyme and basil

Nutrition

Serving: 1gCalories: 219kcalCarbohydrates: 37gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 8mgSodium: 332mgFiber: 4gSugar: 2g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Side Dishes, Vegan

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