I’ve been meaning to post these Herb Roasted Potatoes for a long time.
Herb Roasted Potatoes are one of my go to “recipes.” They are one of the easiest and tastiest ways to make potatoes. I put quotes around “recipe” because this isn’t much of a recipe. And isn’t that a good thing? That means no long list of ingredients, no long preparation process.
I use tiny potatoes so there’s no potato cutting involved and, because they’re so small, they cook much faster than larger potatoes.
I had friends over for dinner awhile back and these potatoes were a hit with my friend, who is not the cook in her family. She asked me where I got the potatoes and how I made them. She commented to her husband (the cook) that he should make them. Of course, her husband jumped in to remind her that he has made these potatoes for her before…more than once. I figure it was a win win win situation. I was enjoying the accolades, her husband confirmed that it wouldn’t be the last time she had them, and we all enjoyed a delicious dinner together.
There’s a store near us that sells large bags of teeny tiny potatoes. They are my favorite ones to use. They are like a big bag of marble sized tots. I happened to be at the other end of town at another store that also sells tiny potatoes, so I bought those instead. Some look a little more like fingerlings, but they are still quite small, so they work just fine.
All it takes for prep on the potatoes is a quick wash and dry. You definitely want to make sure you really dry them because any excess water is simply going to add steam to the cooking process and we want to roast. Roasting will give us lightly crispy skin (which I love) and that roasted potato flavor that is out of this world.
The herb flavor is up to you. I most often make rosemary roasted potatoes, but I happened to have a bunch of fresh thyme from another recipe and I wanted to take advantage of having it on hand. You can use one herb or a mixture of your favorites. I always use fresh herbs, but you can definitely use dried, if that’s what you have.
Dried herbs have a stronger flavor than fresh, so if you do decide to use dried, only use 1/3 of the amount. If you would normally use a tablespoon of fresh, use a teaspoon of dried.
I don’t measure anything, but I will provide estimates in the recipe below. I simply throw the clean, dry potatoes onto a foil lined baking sheet, drizzle with olive oil, sprinkle with kosher salt and pepper then add my chopped up fresh herbs. I toss them to evenly distribute the oil, herbs and seasoning then into the oven they go.
As they near the end of their cooking time, you will hear them quietly whistling in the oven as the air struggles to escape the tiny potato skins. When you bite into them, they pop a little bit. And yes, we have had a few contests at the dinner table to see whose potato pop is the loudest, all the while reminding my kids that it’s totally cool to do this at home but please remember that we don’t do this in a restaurant. #momsrules
For me, these Herb Roasted Potatoes are also a healthy sub for tater tots. They’re a whole food, they are not processed and have less fat and less salt. They’re easy to make and easy to eat. And… they “pop!”
That’s certainly worth some bonus points.