Herb-Roasted Potatoes with Rosemary and Thyme
Crispy potatoes roasted with rosemary and thyme until golden, with a perfect texture for any meal. This mediterranean-inspired quick meals ready in about 50 minutes pairs pounds baby potatoes, tablespoons olive oil, tablespoon fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Halve 2 pounds baby potatoes and toss with 3 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- Step 2: Spread potatoes in a single layer on a parchment-lined baking sheet, ensuring they aren't crowded.
- Step 3: Roast for 35-40 minutes, flipping halfway through, until golden brown and crisp on the edges and tender when pierced with a fork.
Frequently asked questions
How long does Herb-Roasted Potatoes with Rosemary and Thyme take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Potatoes with Rosemary and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds baby potatoes from drying out.
Can I substitute ingredients in Herb-Roasted Potatoes with Rosemary and Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Potatoes with Rosemary and Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Potatoes with Rosemary and Thyme?
Mediterranean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family devoured these. The potatoes were golden and crispy on the outside, tender inside. Will make again!
- ★★★★★
These potatoes are amazing! The rosemary and thyme made them so aromatic. Served with grilled chicken and it was perfect.
- ★★★★☆
Perfect for a weeknight dinner. The potatoes were crispy and flavorful. I'll be making this often.
