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Easy locally grown red potatos with fresh rosemary and thyme

Updated on October 31, 2012

Roasted red potatos with rosemary

Cast your vote for Easy roasted red potatos with fresh rosemary

Easy roasted red potatos with fresh rosemary and thyme

Gathering the ingredients
Gathering the ingredients | Source
Wash and slice in half
Wash and slice in half | Source
Then slice into quarters
Then slice into quarters | Source
Fresh picked out the back door!
Fresh picked out the back door! | Source
This is a specialty knife called a mezzaluna or mincing knife.
This is a specialty knife called a mezzaluna or mincing knife. | Source
This specialty knife makes short work of the herbs. Its smells divine!
This specialty knife makes short work of the herbs. Its smells divine! | Source
Add to a bowl with fresh and dried herbs along with the olive oil
Add to a bowl with fresh and dried herbs along with the olive oil | Source
Place in the pre-heated roasting pan
Place in the pre-heated roasting pan | Source
Looking yummy and smelling awesome
Looking yummy and smelling awesome | Source
I am certain I could serve my husband anything as long as it included roasted potatoes!
I am certain I could serve my husband anything as long as it included roasted potatoes! | Source

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 4 servings

Ingredients

  • 5-6 red potatos, scrubbed clean
  • 2 tablespoons fresh rosemary, minced, dried is nice too
  • 2 tablespoons fresh thyme, minced; dried also works
  • 1 tablespoon dried granulated garlic, It"s not essential to the recipe but amps up the taste
  • 1 tablespoon dried granulated onion, also not essential ,but darn yummy
  • 3 tablespoons peanut oil, any high temperature oil will suffice

Roasted red potatoes with rosemary and thyme

  1. Heat your oven to 425 degrees. I like to put my roasting pan in the oven while it is heating.
  2. Scrub all the dirt from the potatos and cut into halves then quarters. Place all the potatoes in a large bowl.
  3. Take all the woody stems from your fresh herbs and throw them out. Mince your herbs with a knife. If using dried herbs, I recommend either rough chopping or rubbing the herbs through your fingers to bring out the essential oils.
  4. Pour about two to three tablespoons of oil over the potatos, add the herbs and fresh ground pepper. Mix thoroughly. I don't use salt because we use ketchup and that already has salt. Frankly, if you use the freshest ingredients, you just don't need the salt.
  5. Take the pre-heated roasting pan out of the oven carefully. Pour the potatoes into the pan. My roasting pan has handles that get 2nd degree burn hot, so use caution.
  6. Place the pan back in the oven for 20 minutes. Carefully take the pan out of the oven and flip each potato on its other side and bake another five to 10 minutes until all the potatos are golden brown. Serve while hot and step back and enjoy the compliments!

Locally grown red potatos with fresh rosemary and thyme

I like to visit every farmers market in town. I can tell you where to buy the freshest and tastiest fruits and vegetables available. This is one of the keys to healthy eating. It also offers some fabulous savings. When cooking with the best ingredients you can make your friends and family think you are the next great chef!

If you have never tasted fresh-picked or actually dug up potatoes then you are so missing out. I highly recommend you seek them out. They have a wonderful fresh flavor with a super creamy and delicious texture, unlike the potatos you buy at the big chain stores. They can sometimes store potatoes for up to 6 months before you see them on your plate. Ick!

I am using peanut oil in this recipe because it stands up to the high heat which gives that nice carmelization you are looking for in a roasted vegetable and it adds a very light flavor that will have some folks ask you if you fried them!

Lastly, I put my roasting pan in the oven while it heats so the pan gets a headstart on the heating process. It cuts down on cooking time, energy use and helps add that crispy texture everyone loves. I had 2 potato wedges leftover from this recipe, and believe or not, diced them up and added them to an omelet the next morning. Comfort food, baby!

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 5 years ago from Ohio

      Thank you. It's just so easy. I hope everyone starts to cook more.

    • mecheshier profile image

      mecheshier 5 years ago

      Wow, this is my favorite way to fix potatoes. Rosemary and garlic are the perfect additions to the ol' spud. Thank you for sharing. Vote up for awesome.

    • suzettenaples profile image

      Suzette Walker 5 years ago from Taos, NM

      Beautiful recipe article! I use rosemary and tyme a lot in cooking - I love these spices. I do use it with potatoes and meat. These recipes are easy to follow and make. Thanks for sharing these with us. Beautiful photos to accompany also. Voted up and shared!