Roasted Potatoes with Fresh Herbs

Roasted Potatoes with Fresh Herbs

Serves 8
Dietary Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Meal type Side


  • 4 Pounds Yukon Gold potatoes (unpeeled; cut into wedges)
  • ¾ cup shallots (chopped; about 5 large shallots)
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 Tablespoons fresh Italian parsley (chopped; divided)
  • 4 Teaspoons fresh thyme (chopped; divided)


Photograph courtesy of Rainer Heckmann.


Step 1
Pre-heat oven to 400 degrees.
Step 2
Add potatoes to large pot of boiling salted water; cook 6 minutes, drain.
Step 3
Toss potatoes with oil, salt and pepper in large bowl, to coat.
Step 4
Lightly oil rimmed baking sheet.
Step 5
Turn potato mixture onto baking sheet and roast potatoes for 35 minutes.
Step 6
Sprinkle 3 tablespoons parsley and 2 teaspoons thyme over potatoes. Add shallots.
Step 7
Using metal spatula, turn potatoes, roast until brown and tender, about 20 minutes more. (Using a metal spatula keeps the potatoes from breaking up when turning them.)
Step 8
Transfer to serving bowl, sprinkle with remaining parsley and thyme and serve.