Roasted Potatoes with Thyme & Rosemary – Easy Recipe

Last Updated on 2 months by Neha Deshmukh

Roasted Potatoes with Thyme & Rosemary – Easy Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple side dish that everyone will love. These roasted potatoes with thyme and rosemary are exactly that. Seriously, they’re crispy, flavorful, and come together with minimal effort. I first made these when I was craving something comforting, and they’ve been a staple ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t just any roasted potatoes. The combination of earthy rosemary and fragrant thyme takes them to another level. Plus, they’re incredibly versatile – perfect with a simple weeknight dinner or as part of a festive spread. They’re also super easy to customize, which I’ll show you later!

Ingredients

Here’s what you’ll need to make the magic happen:

• 3 Potatoes
• 2 tbsp Olive oil
• 1 tsp Thyme
• 1 tsp Rosemary
• 1 tsp Black pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because choosing the right ones makes all the difference!

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or Maris Piper potatoes for roasting. They get beautifully crispy on the outside and stay fluffy on the inside. Red potatoes also work well, but Russets can be a little too starchy. About 700-800g of potatoes should do the trick.

Olive Oil: Quality and Flavor Profile

A good quality extra virgin olive oil is key here. It adds a lovely richness and flavor. Don’t skimp! Around 30ml is perfect.

Thyme & Rosemary: Fresh vs. Dried Herbs & Regional Variations

Fresh herbs are always best if you have them, but dried work in a pinch! If using dried, reduce the amount to ¾ tsp each. In some parts of India, you might find similar flavour profiles using hing (asafoetida) – a tiny pinch can add a lovely depth.

Salt & Pepper: Enhancing the Flavor

Don’t be shy with the seasoning! Salt really brings out the flavor of the potatoes. I usually use about ½ tsp of salt, but adjust to your liking. Freshly ground black pepper is always best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give those potatoes a good scrub and cut them into wedges. Don’t worry about making them perfect – rustic is good!
2. Pop the wedges into a bowl of cold water for about 30 minutes. This helps remove some of the starch, which leads to crispier potatoes. Trust me on this one!
3. Drain the potatoes and pat them dry with a clean kitchen towel.
4. In a separate bowl, whisk together the olive oil, thyme, rosemary, salt, and pepper.
5. Add the potatoes to the bowl and toss to coat them evenly in the marinade. Let them sit for 20-30 minutes – this allows the flavors to really penetrate.
6. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper for easy cleanup.
7. Spread the potatoes in a single layer on the baking tray.
8. Bake for 20-30 minutes, flipping halfway through, until they’re golden brown and crispy.

Expert Tips

Want to take your roasted potatoes to the next level? Here are a few of my go-to tricks:

Achieving Maximum Crispiness

Soaking the potatoes is crucial, but so is making sure they’re completely dry before roasting. Any excess moisture will steam them instead of crisping them up.

Preventing Potatoes from Sticking

Parchment paper is your best friend! It prevents sticking and makes cleanup a breeze.

Herb Infusion Techniques

For a more intense herb flavor, you can add a sprig of fresh rosemary and thyme directly to the baking tray along with the potatoes.

Variations

This recipe is a blank canvas for your creativity!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your olive oil if you’re super strict.

Gluten-Free Adaptation

Naturally gluten-free, so you’re good to go!

Spice Level Adjustment (Adding Chili Flakes)

My friend, Priya, loves a little heat, so I often add a pinch of red chili flakes to the marinade. About ¼ tsp is perfect for a subtle kick.

Festival Adaptation (Christmas/Thanksgiving Side Dish)

During the holidays, I like to add a sprinkle of smoked paprika and a clove of minced garlic to the marinade for a festive twist.

Serving Suggestions

These roasted potatoes are amazing with just about anything! They’re fantastic with grilled chicken, roasted lamb, or a hearty vegetarian stew. Serve them hot with your favorite dipping sauces – ketchup, aioli, or a simple herbed mayo are all great choices.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore some of their crispiness.

FAQs

Got questions? I’ve got answers!

What type of potatoes are best for roasting?

Yukon Gold or Maris Piper are my top picks, but red potatoes also work well.

Can I roast potatoes without soaking them in water?

You can, but they won’t be as crispy. Soaking helps remove excess starch.

How do I know when the potatoes are perfectly roasted?

They should be golden brown and crispy on the outside, and fluffy on the inside. A fork should easily pierce through them.

Can I prepare the marinade ahead of time?

Absolutely! You can make the marinade up to a day in advance and store it in the refrigerator.

What other herbs can I use instead of thyme and rosemary?

Oregano, sage, or even a little bit of dill would be delicious!