|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 86g||31%|
|Dietary Fiber 10g||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chopped potatoes drizzled with olive oil and tossed in plenty of fresh herbs is a very simple and easy vegetarian, vegan, and gluten-free side dish. Try it if you need something quick when company's coming or for a worry-free vegan holiday side dish.
Need more reasons to try these simple oven-roasted rosemary and thyme potatoes? Besides the fact that potatoes are fairly inexpensive and quite filling, you can get them in the oven just as quickly as you can chop them up and drizzle olive oil on them—there is very little preparation needed.
All of the flavor in these roasted potatoes comes from the fresh ingredients themselves—the potatoes, olive oil, fresh thyme, and rosemary—so be sure to use quality ingredients as much as possible. Regular russet potatoes are just fine in this recipe, but something nicer such as royal blues, fingerlings, or red gold potatoes would be even better, and of course, use the best quality olive oil you have on hand. By all means, please use fresh ground black pepper and sea salt or kosher salt instead of regular table salt.
Gather the ingredients. Preheat the oven to 425 F.
Gently scrub your potatoes, then coarsely chop them into chunks about 1-inch big.
In a large bowl, gently toss the chopped potatoes with the olive oil until well coated, then transfer to a baking tray and arrange in a single layer.
You can drizzle a little bit more olive oil on them if you'd like, then sprinkle with sea salt or kosher salt and freshly ground black pepper.
Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. If you're not using fresh sage, feel free to add a little extra thyme and rosemary.
Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes.
Bake for another 30 minutes until lightly golden brown.
Serve and enjoy!