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? Well, after I serve these to people I often get told that when they make it the potatoes don’t come out as tender as mine. If this post can help one person roast a better potato, then it’s worth writing.
As a side they go with just about anything. The ingredients are simple - baby potatoes, olive oil, rosemary, thyme, kosher salt and pepper. The preparation is even simpler since you only use one pan to mix everything in and roast. I use my cast iron skillet which always delivers perfect results.
I can fit 2 pounds of baby potatoes in one layer using my 10-inch skillet. If I need to make more than I adjust the recipe and use a 12-inch. I’ve only used a cast iron skillet to prepare these and if you don’t have one you can get one here. Maybe get a few sizes. They’re inexpensive and last a lifetime. They 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. 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 20 - 30 minutes.
When you remove the skillet from the oven, the potatoes will be sizzling. It's a beautiful sound. Just be careful and keep an oven mitt on the handle because it’s pretty damn hot. I speak from experience. If you want to know how to care for your cast iron skillet, click here.
Try some of my other delicious sides:
- Roasted spiced acorn squash
- Rich creamy garlic mashed potatoes
- Silky smooth carrot puree
- Roasted asparagus with mozzarella
- Perfect rice pilaf
- Curry roasted cauliflower
- Perfect mashed potatoes
- Maple butternut squash
Life is too short for mediocre food.
Roasted Baby Potatoes with Rosemary and Thyme
Print Recipe Pin RecipeIngredients
- 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 degrees.
- 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 20 - 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
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