Herb Roasted Potatoes

Herb Roasted Potatoes

I guess you could say I’m a real “meat and potatoes” kind of girl.  Actually I can do without the meat, so possibly it’s more accurate just to say I’m a “potatoes” kind of girl. I like to incorporate potatoes into every meal whenever possible.  Scrabbled eggs in the morning must be accompanied by home fries, and if you know me at all, and you do, then you know french fries have to make an appearance at lunch. But what I’m here to share with you today is more of a dinnertime potato. Now mind you, I serve these whenever I have company over, and there’s nary a potato ever left in the dish.

For these Herb Roasted Potatoes, I like to use the Yukon Gold’s because they have a buttery, creamy texture and you don’t have to peel them. You roast the potatoes at a high temperature and they come out crispy and  crunchy, almost like a potato chip, and I know how you all like potato chips. The addition of the fresh herbs just brings out the potato’s earthiness. But don’t take my word for it, make them for the family and see if there’s any left.

Herb Roasted Potatoes

Herb Roasted Potatoes

  • 1 1/2 pounds Yukon Gold potatoes (I used the small ones)
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh chives, minced
  • Kosher salt or sea salt, to taste
  • Fresh ground black pepper, to taste
  • Paprika


  1. Preheat the oven to 425 degrees F, and spray rimmed cookie sheets with cooking spray. Using a mandolin, so that your potato slices will be uniform in size, slice your potatoes to about 1/8” thick. Place them in a large bowl.
  2. Add your fresh herbs to the bowl, and sprinkle with salt, pepper and paprika. Drizzle enough olive oil over the mixture only to lightly coat the potatoes, and with your hands toss the ingredients until each potato slice is coated.
  3. Lay the potatoes out on the cookie sheets in one layer and place in the oven, on the center rack.
  4. About half-way through baking, using a metal spatula, flip the slices over so that the other side of the potato will brown
  5. Roast for about 25 minutes, or until potatoes are nice and golden brown. Remove from oven and sprinkle with additional salt (if desired). Serve immediately.

Serves 4-6

Herb Roasted Potatoes

Recipe: Easy

Fresh Herbs – parsley, thyme & chives

54 Comments on “Herb Roasted Potatoes”

  1. These looks fantastic. You can taste how crispy they are from your pictures. Definitely going to try these.

  2. AJG says:

    Those potatoes look perfect!

  3. These potatoes look very addictive 😀

    Choc Chip Uru

  4. vinicooksveg says:

    Looks delicious!

  5. Beautiful photos, as usual, and the recipe looks and sounds divine. I love the color on the taters.

  6. carol says:

    Hi Mama S!! Wow Wow Wow!!! These look so good – making them this weekend. And the photos are just exceptional – as always!!!

  7. This looks delicious. I could have roast potatoes every day of the week.

  8. R.A. Kerr says:

    Oh boy! These look fab-u-lous!

  9. A. Kay A says:

    Tried them. And. Love them. Good with a touch of salsa…. Ty

  10. Looks delicious!! Definitely I will make this recipe.

  11. Those look great! It’s a cool night so I’m going to make some right now!

  12. Sheryl, Your potatoes look divine. I’ve tended to wedge mine, but yours depict that certain crisp I covet…love the use of the mandolin for the task and the herbs tie it all together nicely. I’m going for the gold!

  13. jess says:

    Wow, they look incredible! definitely on the list of things to do this weekend! 🙂

  14. Oh my god, these look delicious. They remind me of this roasted potato thing my mom makes but with a onion mix (prepackaged) but so much better!

  15. Jen says:

    Definitely going to try these. Is there a reason the potatoes are seasoned first before tossing with the olive oil? I would think tossing in the olive oil first would help the herbs adhere better. Love your site and the magnificent photos!

  16. Hi

  17. Something delicious & easy to add to the thanksgiving buffet this year, thanks!

  18. tartaleta says:

    Such a great blog! I love design and recipes, both 🙂

  19. Those look REALLY good (and not just because it’s nearly dinner time), and I love your site name and subheading!

  20. oh yeah, after i lose the 7 lbs i gain this week, i’m trying these!!

  21. naomimgruer says:

    Thanks so much for stopping by my lifestyle blog Bmore Energy, http://bmoreenergy.wordpress.com. I will definitely be trying out some of your recipes. 🙂

  22. Katherine says:

    Looks like we’re adding this one to the recipe file:) Easy and a nice addition to light dinner! Thanks for sharing!

  23. mommymagpie says:

    Hey Mama! Love your gorgeous blog! Thanks for stopping by to say hello.

  24. I am sorry that my link on my previous comment went to an incorrect blog site! I am Katherine from Parsley, Oregano and Olive Oil! The Chef and I love your blog and look forward to more recipes!

  25. Reblogged this on lovelyseasonscomeandgo and commented:
    Yum Yum Yummmy

  26. Louanne says:

    Reblogged this on let me tell you a secret and commented:
    Louanne has to bake soon! 😛

  27. DVees says:

    Wow I have got to try these, my hubby loves potatoes and I have almost run out of ideas to make them differently. Thank you for the recipe.

  28. Teri Karl says:

    Those look aMAZing! You may inspire me to start baking/cooking more!

  29. bronwyngrace says:

    These look beautiful and delicious! I especially love paprika, and especially especially smoked paprika. I will definitely give them a try!

  30. bronwyngrace says:

    These look beautiful and delicious! I love paprika, and especially smoked paprika with other herbs. I’ll be giving these a try!

  31. veggietude says:

    I’m a potatoes kind of girl too! These look great.

  32. Oh! I like these! 🙂 The potatoes look so good! 🙂

  33. Stacey says:

    Those are to die for. I want some!

  34. Phoport says:

    Marvelous they are even sprinkled with a tad of parmigiana. Great photos of the spuds too I might add. 😉

  35. Great photos! I’ll definitely try these out.

  36. It looks divine. My husband also is a “potato guy” and loves potatoes in any form. It is his birthday next week and I am going to include this in the special meal, I am planning for him.

  37. amintiridinbucatarie says:

    These would go great with mu husbands cream and garlic dip, sounds like a plan for the weekend 🙂
    regards, Oana

  38. Oh, these look great.. I think I might have to try this with sweet potatoes! thanks! Carol

  39. Yum! Those look good! We do a similar recipe with red potatoes, now I want to make some this weekend!

  40. asterh says:

    Yum, these look good! Can’t wait to try the recipe-love that it’s so simple! 🙂

  41. Mara Zavagno says:

    Potatoes, one of the most favorites of tuberose cereals. Now with the herbs that must be something else. Thanks for the like on my step by step cornstarch dough.

  42. I really like the look of these potatoes. I featured them on my Friday Five – sides over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/06/friday-five-sides-all-sides.html

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