Herbed Potatoes

Prep Time
Cook Time
Ready In

"These herbed potatoes are a tasty side to just about any main meat dish."

Original recipe yields 5 servings


  • Serving Size: 1 (241.5 g)
  • Calories 344.5
  • Total Fat - 23.2 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 38.4 mg
  • Sodium - 824.4 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 6.1 g
  • Protein - 25.3 g
  • Calcium - 194.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Place cleaned potatoes in a large pot and cover with water.

Step 3

Add 1 sprig each rosemary and thyme, 1 clove garlic and season generously with salt.

Step 4

Bring to a boil and simmer until potatoes are tender, about 15 minutes.

Step 5

Drain potatoes and gently pat dry.

Step 6

Cut the potatoes in half and transfer to a large bowl. Add the olive oil, red pepper flakes, garlic and remaining rosemary and thyme; season with salt and toss.

Step 7

Place potatoes cut side down on a foil lined, rimmed baking sheet; add remaining oil and herbs left in bowl.

Step 8

Roast for about 20 minutes, turning after ten minutes, until potatoes are golden brown and crisp.

Step 9

Transfer to serving platter, discarding herb sprigs and garlic.

Step 10

Sprinkle with parsley.

Step 11


Tips & Variations

No special items needed.



We all loved these potatoes. What a great idea to boil the potatoes with the some of the rosemary and thyme.

(6 Apr 2013)


I love herbed potatoes and these were delicious and a little spice added to the overall taste, which we loved. My friends, whom I am visiting in NC, loved them too and thought they were some of the best potatoes they ever ate. They went great with our T-bones and salad! Thank you for another great potato dish Bea! Linda

(5 Feb 2013)


Your recipes haven't failed me yet Bea, and these potatoes are no exception! The simple and fresh ingredients make for a restaurant quality side dish. I also love that they're much healthier than my usual butter and parsley version. A definite keeper!

review by:
(1 Mar 2012)


WONDERFUL! We love a rosemary/thyme combination with roasted potatoes. I liked the boiling step for these as it made them more tender in the end. We gobbled them and everybody was fighting for the extra crispy ones. Next time I would roast them for longer. I did quarter them and removed the leaves of the herbs from the stems and served them with them and skipped the parsley as I didn't have any. Sorry I didn't have a chance to take any photos. Made for the Recipebook tag game.

review by:
(10 Dec 2011)