Rosemary-Thyme Roasted Potatoes
Crispy-skinned potatoes with aromatic herb infusion, achieving perfect golden edges and fluffy interiors. This british-inspired vegetarian ready in about 45 minutes pairs baby potatoes, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 1.5 lbs, halved baby potatoes
- 3 tbsp olive oil
- 1 tbsp, finely chopped fresh rosemary
- 1 tbsp, finely chopped fresh thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1.5 lbs baby potatoes (halved), 3 tbsp olive oil, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until potatoes are evenly coated.
- Step 2: Spread potatoes in a single layer on a parchment-lined baking sheet, ensuring they are not overlapping.
- Step 3: Roast for 30-35 minutes, stirring once after 20 minutes, until edges are golden brown and potatoes are tender when pierced with a fork.
- Step 4: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Rosemary-Thyme Roasted Potatoes take to make?
Total time is about 45 minutes (10 min prep + 35 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 Rosemary-Thyme Roasted Potatoes?
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 baby potatoes from drying out.
Can I substitute ingredients in Rosemary-Thyme Roasted Potatoes?
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 Rosemary-Thyme Roasted Potatoes 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 Rosemary-Thyme Roasted Potatoes?
British vegetarian 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
- ★★★★★
A classic British side that never fails. The potatoes were crispy and flavorful.
- ★★★★★
My husband asked for seconds! The rosemary and thyme really elevated the potatoes.
- ★★★★★
These potatoes are a revelation! The rosemary and thyme combo is perfect. Made them for my family and they were a hit.
