Roasted Baby Potatoes with Rosemary and Thyme
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.
Servings 6
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 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
*You can also use 1 tablespoon each of chopped fresh rosemary and thyme.