Herb roasted potatoes made with four things: red new potatoes, olive oil, fresh thyme and plenty of salt. They roast at 375F for thirty to forty minutes, until the edges go crisp. An easy Christmas dinner side dish that costs almost nothing and needs one tray and no turning.
Spread them in a single layer with space between each piece, cut sides down on the tray. Piled up they steam in their own moisture and come out soft instead of crisp. Two pounds fills a full sheet pan.
The source asks for leaves from a quarter bunch of thyme, which measures nothing, since bunches vary by shop. A tablespoon of picked leaves is what that comes to. Strip them off the stems before they go near the oil.
Herb Roasted Potatoes
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalQuartered red potatoes tossed in good olive oil with thyme leaves and salt, spread cut side down and roasted until the outsides go gold. Four ingredients, one tray, no turning needed.
Ingredients
2 pounds red new potatoes, quartered
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves (from about 1/4 bunch)
Salt
Directions
- Heat the oven: Heat the oven to 375F.
- Season: Toss the quartered potatoes with the olive oil and thyme leaves, then sprinkle generously with salt and toss again until every piece is coated.
- Spread them out: Tip the potatoes onto a baking sheet and spread them into a single layer, cut sides down, with space between each piece.
- Roast: Roast 30 to 40 minutes, until the potatoes are tender through and crisp at the edges. Serve hot.
FAQs
How many calories are in herb roasted potatoes?
The source gives no nutrition at all, so this is calculated from the ingredients and comes to roughly 280 calories a serving. Almost half of that is the quarter cup of olive oil. Cut the oil to two tablespoons and you drop near sixty calories a plate.
Which potatoes work best?
Red new potatoes are the right call here because they are waxy and hold their shape through forty minutes of heat. Yukon golds work too and go slightly creamier inside. Russets fall apart at the edges, so save those for mashing.
Why did mine turn out soft instead of crisp?
Crowding is almost always the reason, since potatoes packed together trap steam and never dry out. 375F is also at the low end for crisping, so push it to 400F if your oven runs cool. Wet potatoes steam too, so dry them after washing.
Can I roast them while something else is in the oven?
Yes, and that is the point of a 375F side dish on a busy day. A bird roasting at 350F can share the oven if you give the potatoes a shelf of their own and an extra ten minutes. Slide them in when the roast turkey comes out to rest.
What should I serve them with?
Anything roasted, because they soak up whatever juices end up on the plate. They sit well next to beef, chicken or a holiday ham. A glazed spiral cut ham and these potatoes is most of a Christmas dinner already.
