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Rosemary and Thyme Roasted Potatoes combine two popular herbs that come from the same herb family.
Did you know that both rosemary and thyme are part of the mint family? Rosemary has a bold woodsy aroma and the flavor of pine with a slight hint of lemon, while thyme has a more gentle aroma and flavor with a slight hint of pepper. When both herbs are in their dry form, they look very similar. But when using them fresh, they look very different. For this recipe, I used fresh herbs which I chopped very fine and then I finished the dish with a couple of larger sprigs of both. Both of these herbs are also very easy to grow. You can get growing kits here.
I love using both of these herbs together and separately. Especially when making potatoes or pork which provide a canvas for both herbs to shine. And that’s the case with these delicious potatoes. The potatoes are roasted until they just start to crisp on the outside but they stay tender in the middle. They are very easy to prepare and cook. And they turn an ordinary weeknight meal into a fancy meal; they are perfect for the holiday season.
Looking for other easy and delicious side dishes?
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Rosemary and Thyme Roasted Potatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Rosemary and Thyme Roasted Potatoes combine two popular herbs that come from the same herb family.
Ingredients
- 12 small red potatoes, cleaned with skin on
- 2 TBS extra virgin olive oil
- 3 pats butter
- 4 TBS fresh rosemary chopped fine
- 4 TBS fresh thyme chopped fine
- 2 sprigs of fresh rosemary for garnish
- 2 sprigs of fresh thyme for garnish
- Salt and pepper
Instructions
- Preheat oven to 400°
- Toss potatoes in olive oil
- Sprinkel with fresh herbs and salt and pepper
- Place in a small roasting or casserole dish
- Add the pats of butter on top
- Cook for 25-35 minutes until the potatoes brown
- Garnish with fresh uncooked herbs
Notes
- Prep Time: 5 minutes
- Cook Time: 35 minutes
Herb roasted potatoes are one of my favorites. Rosemary and thyme is an especially good combo. Nicely done!
Thanks Jackie – they are two of my favorites.
I don’t have fresh rosemary nor thyme; can I used my dried herbs for this recipe?
Yes you can. Since dried herbs are more intense than fresh herbs, I recommend using 1/2 teaspoon each in this recipe.