These potatoes get a double dose of fresh, flavorful herbs in this recipe – first, they are roasted with whole sprigs of rosemary & thyme and then they are tossed with chopped soft herbs (or if you want to be fancy & French, fines herbes) just before serving. This side dish is so versatile – these spuds are great to serve at brunch and well as dinner. And they work well both hot out of the oven or at room temperature, so they are great to serve when entertaining. Plus, potatoes are always readily available so this recipe works in any season.
1 pound small potatoes (I like to mix of colors but reds, yellows or even purples will do)
2 T. olive oil
3-4 springs fresh thyme
3-4 sprigs fresh rosemary
1/2 t. kosher salt
fresh ground pepper
1 T. fresh parsley – chopped
1 T. fresh chives – chopped
sea salt to taste
Preheat oven to 400 degrees.
Cut potatoes into 1 1/2 inch pieces. Place on rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt & pepper. Give them a good toss right there on the baking sheet until all potatoes are coated in oil.
Spread potatoes out into a single layer. Lay fresh thyme & rosemary springs on top of potatoes and place in oven.
Roast potatoes 40 minutes. Using a metal spatula, flip potatoes and roast 15 more minutes. Rosemary and thyme will be distributed throughout potatoes at this point.
Remove from oven. Discard woody stems from rosemary & thyme and toss potatoes with parsley & chives. Finish with pretty sea salt.