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. Easy! Use a combination of whites, reds, and purples for a colorful presentation.
Roasted Baby Potatoes with Rosemary and Thyme…
These delicious Roasted Baby Potatoes follow my KISS method – Keep It Short Simple. Yes, I know the KISS method stands for something else, but I didn’t want to offend. Therefore, Keep It Short Simple is what I’m going with and these fall into that category.
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Roasted Baby Potatoes are a favorite side dish in my house. Because of the ease in preparation, I don’t mind obliging when the request is made. 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 even simpler since you only use one pan to mix everything in and bake. I use my cast iron skillet which always delivers perfect results.
They fit loosely in a 12.5 inch skillet, but a 10 inch will work too…
To make this, use at least a 10.25 inch cast iron skillet. I tend to use my 12 inch cast iron skillet because the potatoes have a little extra room allowing for easier mixing and also because I usually throw a little extra in there. Just note that if you are using a 10.25 inch skillet and it seems the potatoes are a little tight fitting, don’t worry because they will shrink as they cook. It’s important to have the potatoes in one layer for best results. You are looking for golden brown skin and that won’t happen if they are sitting on top of each other. If you don’t have a 12 inch cast iron skillet, I highly recommend buying one. It is one of my favorite pans and lasts beyond a lifetime if taken care of properly. They are inexpensive and a must for every kitchen.
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Everything is added in one pan…
In your skillet, mix together the potatoes, olive oil, rosemary, thyme, salt, and pepper. Easy! I love when you can prepare and cook using one pan!
Covering with foil for the first 30 minutes ensure a creamy interior…
Here’s the important part to ensure a creamy soft interior – cover the skillet with foil. The first 30 minutes will be cooked covered allowing the steaming of the potatoes. 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, remove foil from pan. 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 minutes.
When you remove the skillet from the oven, the potatoes will be sizzling. It’s a beautiful sound.
I hope you give these Roasted Baby Potatoes with Rosemary and Thyme a try. Enjoy!
A perfect side to your meal…
Be happy, eat well…
- 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
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Preheat oven 425 degrees.
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In a large ovenproof skillet, preferably cast iron, combine all ingredients until coated.
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Cover with foil and bake for 30 minutes.
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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 minutes.
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Remove and stir to coat potatoes.
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Serve and Enjoy!
*I dry my own but you can also use 1 tablespoon chopped fresh
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