Herbed Roasted Potatoes

It’ s almost Labor Day weekend! Are you planning a cookout with friends or family? Maybe you’re going to just sleep in and rest. Cooking out or staying in – whatever your plans are – these easy to make Herbed Roasted Potatoes will fit right in. My calendar says that summer is coming to a close, but the thermometer disagrees. At least in our part of the country anyway. I heard that there was some light snow in the higher elevations of Montana yesterday. Can you believe that? It was 95 degrees with a healthy dose of humidity here. We don’t start cooling down until the middle or end of September here in Georgia. But no matter what the thermometer says, we still celebrate Labor Day along with the rest of the country.

For most people, Labor Day weekend is going to involve some grilling. Ribs, chicken, steaks, hamburgers. You name it and people are going to be grilling it this weekend. I usually leave grilling duties to BeeBop and keep busy inside the kitchen with the side dishes. So, I’m always looking for good recipes to go along with cookouts and I’ve got a great one for you in this post. I saw this recipe over at What’s Gaby Cooking and just knew immediately that it would be delicious.

Lana's Herb Garden

I followed Gaby’s recipe pretty closely, but since my herb garden is pretty much taking over the backyard, I added a handful of fresh herbs to Gaby’s recipe which pretty much put it right over the top. Just one warning – once you start eating these you might not be able to stop. Gaby says these potatoes “are pretty much like crack.” I’d say that was accurate. Don’t say I didn’t tell you.

Cubed potatoes for Herbed Roasted Potatoes

The recipe is simple as pie. Cube some potatoes (I used Yukon Gold but I think baking potatoes would work as well). Don’t even bother with peeling them.

Mix everything together for Herbed Roasted Potatoes

Just cube them up in bite-sized pieces, toss them in a baking dish with some olive oil, garlic salt, paprika, pepper, salt, Parmesan cheese and herbs.

Herbes for Herbed Roasted Potatoes

I used a handful of thyme along with a little rosemary and sage. Great combination!

Put it in the oven for 30 minutes. Remove the baking dish, stir everything really well and put it back to cook for 15 more minutes. That’s it! Easy-peasy and they go with just about anything. We enjoyed them along with some brats and spicy mustard on whole wheat buns.

Enjoy!

Hope everyone in the U. S. has a fantastic Labor Day weekend! Remember – there’s still time to enter my giveaway for an 8×10 gallery wrapped canvas. Go here to enter through Saturday, September 3.

Herbed Roasted Potatoes
 
Prep time
Cook time
Total time
 
Potatoes roasted with a combination of fresh herbs and Parmesan cheese
Serves: 4 servings
Ingredients
  • 4 cups cubed potatoes (recommended: Yukon Gold)
  • 2-3 tblsp. mixed fresh chopped herbs (rosemary, sage and thyme are a good combination)
  • 3 tblsp. olive oil
  • 1 tblsp. garlic salt
  • 1 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. ground black pepper
  • 4 tblsp. finely grated Parmesan cheese
Instructions
  1. Preheat the oven to 450 degrees.
  2. Put all ingredients in an 8x8 or 9x9 baking dish. Mix together until everything is evenly distributed and all potatoes are coated.
  3. Bake for 30 minutes.
  4. Remove from the oven and toss or stir thoroughly.
  5. Return to the oven and bake for approximately 15 minutes or until potatoes are crispy.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Original recipe from What’s Gaby Cooking (http://www.whatsgabycooking.com)

Other roasted potato recipes you might enjoy from around the internet:

What I was cooking…

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else. Really.

Comments

    • says

      It does give it a really nice color. I thought it might be mistaken in the photo for being burned, but they’re not. It’s just that dark red color from the paprika.

  1. says

    Those look AH-MAY-ZING! I Ususally make potato wedges with thyme and rosemary but never added sage leave alone parmesan! Lush.

    Reading how hot it is in Georgia even now and how long it will last makes my a bit jealous, frankly. ;) Our summer was unusual cold and wet…

    Cheers,
    Tobias

  2. says

    oh yes, this is a good way to cook potatoes, do it all the time too… hope your weekend is great, looks like we are going to have a wet one… indoor cooking for us…

  3. Miss P says

    Looks great. I usually toss the potatoes with the spices in a bowl, and then bake in a pan lined with parchment paper. Easy easy clean up!

    There is a family reunion next Saturday. If you are not coming, what do you recommend that I take (other than elastic waist pants, so that I can eat all of the good stuff)?

    Miss P

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>