Best 20 Herb Roasted Potatoes Recipes

ROASTED HERB CHICKEN AND POTATOES

Steps:

• Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
• Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
• Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

GARLIC AND HERB ROASTED BABY POTATOES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
• Roast in the preheated oven until tender, 30 to 35 minutes.

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

CITRUS AND HERB ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Combine orange juice, olive oil, garlic, mustard, lemon juice, oregano, salt, pepper, cumin, and turmeric in a food processor; pulse to get a thick sauce.
• Place potatoes in the prepared pan and pour sauce over top. Toss to coat.
• Bake, covered, in the preheated oven for 40 minutes. Uncover and continue to bake until potatoes are tender, about 20 minutes more. Top with fresh thyme.

CHEESY GARLIC HERB ROASTED POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Line a high sided baking pan or dish with foil. Grease lightly.
• 2. Combine cut potatoes, melted butter, and other ingredients (except cheese) into a bag. Mix together until coated.
• 3. Arrange in pan or dish in a single layer. Sprinkle with salt and pepper. Bake for 45 minutes until potatoes are tender and lightly browned.
• 4. Add cheese all over the top of the potatoes. Bake until cheese is melted.
• 5. Let sit for 10 minutes and enjoy!

HERB-ROASTED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

HERB ROASTED RED SKINNED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly.
• Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish.

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES

Steps:

• Butterfly the chicken.
• Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
• Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
• Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
• Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.

ROASTED NEW POTATOES WITH SPRING HERB PESTO

Steps:

• Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

HERB-ROASTED POTATOES

Steps:

• Place a rimmed baking sheet on rack in oven and preheat oven to 450 degrees.
• Combine potatoes, olive oil, and thyme in a large bowl. Season with salt and pepper and toss until well combined. Remove heated baking sheet from oven and transfer potatoes to baking sheet, cut sides down. Roast until browned and tender, 45 to 60 minutes.

HERB ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Cut the potatoes into halves or quarters, as long as they are all about the same size.
• Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
• Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.
• Hot potato!

HERB ROASTED NEW POTATOES

Steps:

• Preheat oven to 400* F.
• Line jelly roll pan with aluminum foil and spray liberally with cooking spray.
• Clean potatoes well and pat dry.
• Halve or quarter potatoes (depending on their size) making sure that they are all roughly the same size.
• Place potatoes in prepared pan and sprinkle with seasonings.
• Drizzle with olive oil and toss to mix. You can decrease the amount of olive oil by spraying potatoes with cooking spray instead.
• Once potatoes are evenly coated with herbs and oil, arrange in a single layer in pan.
• Bake for 45 minutes.
• Remove from oven. Top with Parmesan cheese. Return to oven and bake for another 5-7 minutes.
• Note: My Italian seasoning blend contains salt, so I do not add any additional.

MUSTARD AND HERB ROASTED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
• Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
• Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.

GARLIC AND HERB ROASTED POTATOES

Steps:

• Combine ingredients, roast in 400 degree F oven for about 30 minutes.

ROASTED HASSELBACK POTATOES WITH HERB BUTTER

Steps:

• 1. Preheat the oven to 400 degrees F (use a convection oven if you have it). Peel the potatoes. Make 1/8-inch repeated crosswise cuts that go almost all the way through each potato. (Set a chopstick or thin wooden spoon crosswise to your knife next to the potato to keep from cutting through the potato.)
• 2. Heat 2 tablespoons butter in an ovenproof skillet over medium-high heat. Turn the potatoes to coat with butter and sprinkle with 1 teaspoon each salt and pepper. Cook the potatoes until they are golden on the bottom, about 3 minutes. Add 1/3 cup water, bring to a low boil, reduce the heat, cover, and transfer to the oven. Bake the potatoes for 45 minutes.
• 3. Meanwhile, mix the herbs with the remaining 2 tablespoons butter. Uncover the potatoes, fan the potatoes slightly to separate the slices, and brush evenly with the herb butter. Sprinkle with the Parmesan. Increase the temperature to 450 degrees F and cook uncovered until golden brown, about 15 minutes.

~ GARLIC & HERB ROASTED BABY RED POTATOES ~

Steps:

• 1. Cut washed potatoes in half. I used a few medium potatoes and cut into fourths. Steam in microwave for 20 minutes or on top the stove, until fork tender.
• 2. Preheat oven to 450 degree F. In a baking dish, mix oil, salt, pepper, garlic, onion powder and paprika well.
• 3. Add the potatoes, carefully tossing and making sure all are coated with the mixture. Add more oil if needed.
• 4. Bake for 15 - 20 minutes, turning once half way during baking time, or until desired crispness. Serve as a delicious side to any meat entree.

CHEF JOHN FOLSE'S HERB ROASTED POTATOES

Steps:

• Place quartered potatoes in a large zip lock bag.
• Add onions, peppers, garlic and herbs.
• Pour in oil, butter and vinegar.
• Season with the salt, black pepper and Creole seasoning.
• Seal the bag and shake vigorously to coat the potatoes.
• Place the contents of the bag onto a large pan, preferably cast iron.
• Roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown.
• Stir occasionally during the cooking process.

HERB ROASTED MINI POTATOES AND ONIONS

Steps:

• Preheat your oven to 400 degrees Slice your potatoes and onions - you can either do discs or slivers, up to you! Boil your potatoes in a pot of water for a few minutes to soften - you should be able to stab them with a fork without too much effort - do not over cook because you will be baking them too. Grease a baking sheet with a little olive oil and lay your potatoes and onions out on the sheet Sprinkle your herbs, salt, pepper and fresh garlic all over your potatoes and onions, i love using rosemary, oregano, paprika (for color), salt and pepper Drizzle a little more olive oil over the top and pop in the oven Bake for about 10 to 15 minutes, you may want to give is a mix halfway through so your potatoes and onions get browned evenly For an extra brown and crispy effect, blast your potatoes and onions under the broiler for 1 or 2 minutes - make sure to supervise so you don't burn them! Remove, cool and serve with ketchup or a dipping sauce of equal parts ketchup and Vegenaise (vegan mayo)

HERB-ROASTED SALMON, POTATOES, CARROTS, AND SUGAR SNAP PEAS

Steps:

• Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
• Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
• Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
• Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
• Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
• Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.
• Available at some supermarkets, natural foods stores, and Middle Eastern markets.

HERB ROASTED SWEET POTATOES

Steps:

• Heat oven to 400 degrees F.
• In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes.
• Transfer to a rimmed cookie sheet.
• Garnish with thyme sprigs and bake until tender, approximately 45 minutes.
• Serve hot.