Oven-Roasted Rosemary Thyme Potatoes

Roasted rosemary thyme potatoes

​The Spruce Eats / Teena Agnel

  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 4 to 5 servings
Nutritional Guidelines (per serving)
425 Calories
6g Fat
86g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 5 servings
Amount per serving
Calories 425
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 105mg 5%
Total Carbohydrate 86g 31%
Dietary Fiber 10g 35%
Protein 11g
Calcium 127mg 10%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 Thanksgiving side dish.

Need more reasons to try these simple oven-roasted rosemary and thyme potatoes? Besides the fact that potatoes are cheap and filling for anyone trying to eat or fill up a family on a budget, 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.


  • 5 or 6 potatoes
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • Optional: 1 teaspoon fresh sage (chopped)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F.

    Roasted rosemary thyme potatoes
    ​The Spruce Eats / Teena Agnel
  2. Gently scrub your potatoes, then coarsely chop them into chunks about 1-inch big.

    Scrub potatoes
    ​The Spruce Eats / Teena Agnel
  3. 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.

    Put on tray
    ​The Spruce Eats / Teena Agnel
  4. 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.

    Drizzle olive oil
    ​The Spruce Eats / Teena Agnel
  5. 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.

    Season potatoes
    ​The Spruce Eats / Teena Agnel
  6. Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes.

    Bake your potatoes
    ​The Spruce Eats / Teena Agnel
  7. Bake for another 30 minutes until lightly golden brown.

    ​The Spruce Eats / Teena Agnel
  8. Serve and enjoy!

    Roasted rosemary thyme potatoes
    ​The Spruce Eats / Teena Agnel