Friday, April 27, 2012

Oven Roasted Herbed Potatoes

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.


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Yay!! My Baked Blueberry French Toast was featured at this week's Fridays Unfolded, hosted by the super cool Alison at Nancherrow!
(It seems that Alison no longer actively blogs at Nancherrow but she has a new site called "The Home School Collective" which can be found HERE )

And my Chocolate Chip Cookie Brownie Bars were featured this week at Tell Me Tuesday, hosted by the seriously sweet Ashley at Him & Her! (formerly known as Me & My 3 Boys)

And... My Sausage, Bell Pepper & Leek Strata was featured at the Month of Fun Linky Party for April, hosted by my fabulous fellow foodie, Erin at A Crafty Cook
(Erin also seems to have discontinued her blog, although it can still be accessed. She now runs an Etsy shop called Erin's Yarn Creations!)


  1. I am not kidding that I spent the first six years of my marriage practicing until I perfected roasted potatoes. Here's my deal. I toss them with olive oil and seasoned salt. That's it. Then I roast them at 375 for exactly an hour. They come out perfect every time. Now, occasionally I skip the seasoned salt and try herbs with salt and I'll try your recipe next. Oh and since I don't peel my potatoes, when I put them in the pan, I make sure they are all skin side down. Then they don't stick to the pan and I don't have to shake or stir or toss them while they are cooking. How can anything as simple as a roasted potato be so good?

  2. Wow, these potatoes sound like they have a lot of pop! Glad you shared them on Foodie Friday. See you next week.

  3. I am SO glad to see this recipe. I had one once upon a time like this except it was chemical-laden. We got off chemicals so I am SO happy to see yours here! I will be making it this week after I hit the grocery - yum yum!

  4. I can't wait to try this recipe......thank you for sharing.

    ~ Lisa ~

  5. These look so yummy. My hubby would say, "I bet they would go good with eggs!" He loves potatoes and eggs. This looks like a great side while grilling some steaks or pork! Yummy!

  6. --My Husband Loves These...but these look better than mine!

  7. I made these delicious potatoes today, and just wanted to stop by and thank you, they were incredible !
    I've shared your blog with my granddaughter who is just starting to cook, it will be a wonderful example of basic cooking techniques and awesome dishes.
    Thank you for sharing,

    1. My husband and I both love potatoes and these look incredible! TFS!


  8. Dinner looks awesome! We love the oven roasted potatoes here too...pretty much oven roasted anything is a winner here now that I think about it! :) I am totally floored by the Captcha revelation too! Thanks for the update...good to know. Heading over to check out the meatloaf! Love your photos...always great! Blessings!

  9. Oh, the simplest things are sometimes the ones we cherish most! And these potatoes look like comfort food supreme. What a week you've had, with all those features!!! Wonderful to see everyone recognizing your talent and genius ... :)

  10. Love potatoes! Thank you for joining me at Home Sweet Home!

  11. We love potatoes and I'm always looking for new recipes! Thanks so much for sharing at Mix it up Monday :)

  12. This recipe looks divine, I am going to have to try it out as we LOVE our potatoes in this house! Thanks for sharing with us @ "Toot Your Horn Tuesday"! Can't wait to see what you have to share with us again this week!



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