Roasted baby potatoes with rosemary and thyme is a classic combination of flavors to accompany your meal. Takes 5 minutes to prepare and uses one pan. The secret is in the preparation to ensure a soft creamy texture. Use a combination of white, red and purple for a colorful presentation.
You may think roasted baby potatoes with rosemary and thyme is so easy to prepare that why in the world would I write a post about it? I've seen recipes where it's such a process to make roasted baby potatoes which inspired me to show an easier way.
If this post can help one person roast a better potato, then it’s worth writing.
MORE DELICIOUS POTATOES RECIPES
The ingredients are simple - baby potatoes, olive oil, rosemary, thyme, kosher salt and pepper. The preparation is even simpler because you only use one pan to mix everything in and roast.
I can fit two pounds of baby potatoes in one layer using my 10-inch skillet. If I need to make more, then I adjust the recipe and use a 12-inch. I’ve only used a cast iron skillet to prepare this recipe.
If you don’t have one you can get one here. Maybe get a few sizes. They’re inexpensive and last a lifetime. They also make a good weapon for intruders too.
The secret to roasting baby potatoes is this one important step.
To ensure a creamy soft interior, you need to cover the skillet with foil for the first 30 minutes of roasting. Unlike other recipes that require par-boiling the potatoes or skipping the step altogether, this recipe is made in one pan.
If you skip this step, you will not get that creamy soft center. Covering allows them to be steamed first. Not only is it steamed by the moisture already in the potatoes, but the flavors of the herbs and oil will coat and infuse the potatoes making them spectacular.
After 30 minutes of roasting, the foil is removed. Be careful and lift it off the opposite side (away from you) to prevent any steam from hitting your face.
Stir the potatoes to coat with oil and herbs then place back in the oven uncovered for another 25 - 30 minutes.
When you remove the skillet from the oven, the potatoes will be sizzling. It's a beautiful sound. Be careful and keep an oven mitt on the handle because it’s pretty damn hot. I speak from experience.
As a side, these roasted baby potatoes with rosemary and thyme go with just about anything. You're gonna love them.
Life is too short for mediocre food.
CHECK OUT MY SHOP FOR PRODUCTS I RECOMMEND
PIN THIS RECIPE FOR ROASTED BABY POTATOES WITH ROSEMARY AND THYME TO SAVE FOR LATER.
FOLLOW ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
ROASTED BABY POTATOES WITH ROSEMARY AND THYME
PRINT PIN SAVEEquipment Used
Ingredients
- 2 pounds baby potatoes try a mix of white, red and purple
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried rosemary*
- 1 teaspoon dried thyme*
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Preheat oven 425°.
- In a large ovenproof skillet, preferably cast iron, combine all ingredients until coated.
- Cover with foil and bake for 30 minutes.
- Remove from oven and carefully uncover and remove foil. Be careful and lift opposite side (away from you) to prevent any steam from hitting your face.
- Stir the potatoes to coat with oil and herbs then place back in oven uncovered for another 25 - 30 minutes.
- Remove and stir to coat potatoes. Be careful and keep an oven mitt on handle of pan.
- Adjust salt and pepper to your taste.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
MORE DELICIOUS SIDES
See More Sides →
Did you make this recipe? Let me know!