These are one of my daughter's favorites and the side that I prepared with the meatloaf that I made when she was home over Easter. I'd say they run pretty much neck and neck on her list with my twice baked potatoes. They're as simple to make as they are tasty and they come out crispy and golden brown on the outside and soft and fluffy on the inside.
Oven Roasted Herbed Potatoes
- 3 to 4 Lbs Potatoes (I used Yukon Gold and Chef's White)
- Extra Virgin Olive Oil
- Dried Oregano
- Dried Basil
- Dried Thyme
- Onion Powder
- Garlic Powder
- Kosher Salt & Fresh Ground Pepper
Pre-heat your oven to 425 degrees. Wash the potatoes under cold running water and pat dry with some paper toweling. Cut them into 1 and 1/2 to 2 inch cubes (approx) and put them in a large bowl. Just try to keep the pieces as close to the same size as possible, so they'll cook evenly.
Drizzle the potatoes with the olive oil and add your dried herbs, onion & garlic powder and a generous amount of salt & pepper. Toss well to coat the potatoes completely. I like to let them sit for about 15 to 20 minutes before I put them in the oven.
This is a very flexible recipe. You can add more oil and/or seasonings, or change up the herbs to whatever you like best. As much as I love fresh herbs and garlic, I prefer to use dried for this, because fresh herbs and garlic can burn at higher temperatures and become bitter. I'll also sometimes use equal parts olive oil and melted butter, if I'm feeling a little decadent.
Place the potatoes on a foil lined baking sheet and roast them at 425 degrees for about 35 to 40 minutes, or until they are crisp and golden brown on the outside and fork tender on the inside. (it could take a little bit more or less time, depending on your oven and how large or small you cut them up) Use a baking sheet that's large enough to spread the potatoes out in a single layer. If your pan isn't large enough to do that, split them up and use two pans. I take them out and toss/flip them a couple of times during cooking, just to ensure even cooking and browning.
You can serve these potatoes with beef, pork, chicken, fish or even eggs. I always put out a few different condiments, because we all have our favorites. Some of the usuals are: sour cream, ketchup, ranch or bleu cheese dressing and malt vinegar.
Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!
Yay!! My Baked Blueberry French Toast was featured at this week's Fridays Unfolded, hosted by the super cool Alison at Stuff and Nonsense!
And my Chocolate Chip Cookie Brownie Bars were featured this week at Tell Me Tuesday, hosted by the seriously sweet Ashley at Me and My Boys!
These are the fabulous parties that I'll be linking up with this week: