I found a pin on Pinterest with a gorgeous photo of roasted potatoes with thyme (the pin doesn’t exist anymore, unfortunately). It linked to something else entirely… I’m sure you’ve come across a few of those pins. My photos are nowhere near as pretty, but at least you’ll have the instructions to make easy oven roasted potatoes 🙂
Oven roasted potatoes are so simple to make, and they can be different every time you make them just by altering the herbs used or the cut of the potato. Slices will cook faster than cubes, which will cook faster than fries or wedges. The hotter the oven, the faster they’ll cook and the crispier they’ll become. It’s a matter of learning how your oven operates and understanding the difference between different varieties of potatoes.
Any kind of potatoes can be oven roasted, but russets and yukon golds are our favorites. You want one fist sized potato per person plus one or two extra. If only huge potatoes are available, try to determine if a single potato is one or two servings.
You don’t have to peel the potatoes, I tend to peel the thicker skinned ones and leave the thin skinned potatoes intact. After peeling, slice in the desired shape (thin slices in this case).
Use any dried herb you like, along with salt and pepper. I like thyme, but sometimes I’ll use rosemary as shown here.
Ingredients for four servings:
- 5 fist sized potatoes, peeled and sliced thinly
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt, pepper and dried herbs to taste
- Preheat the oven to 425°.
- Heat the butter and olive oil in a skillet or dutch oven large enough to hold the potatoes.
- Toss the potato slices in the melted butter and olive oil and season with salt, pepper and your choice of dried herbs
- Arrange the slices on a large baking sheet, trying not to overlap too much. Use another sheet if necessary.
- Bake until cooked through and the edges of the potatoes start to crisp. The length of time will depend on the shape and thickness of the potatoes and how hot the oven is. It can take anywhere from 20 to 45 minutes.
- Check every 10 to 15 minutes, turning the pan and stirring the potatoes to rearrange them as necessary.
- When cooked through, taste and add more salt and pepper if needed.
I’m pleased to share how to make Easy Oven Roasted Potatoes as part of a menu I’ve developed for Valentine’s day (including dessert!). Yesterday we made Pan Braised Pork Medallions with Sherry Gravy and tomorrow we’re going to make an Easy Chocolate Mousse that will be sure to impress your beloved. Be sure to stop by on Friday to get the detailed meal plan, shopping list and printable menu.