Pan Roasted Herb Baby Potatoes | Pan Roasted Garlic Potatoes| Roasted Baby Potatoes Without Oven | Rosemary Baby potatoes | Christmas recipes| Holiday party recipes
About herb potatoes
Herb potatoes are a popular side-dish worldwide. The herbs that typically go well with baby potatoes are Rosemary, Parsley, Garlic, Dill and thyme. You can try different combinations with these herbs, depending on which you like the most. This side dish makes for an easy option to make when you have guests over, and since they are potatoes they are loved by almost everyone. You can bake these potatoes at 180 deg for 10-15 mins or you can roast them in a flat pan, I have used the pan -roasted method here. If you want to peel the potatoes you can parboil & peel the potatoes, but if you wish to keep the nutrients intact don't peel them.
This Herb potatoes recipe uses Rosemary, parsley & thyme as prime ingredients. You can opt for Dill leaves or can replace any of these herbs.
I have also used fresh leaves, you may opt for dried seasoning as well, in case fresh herbs are unavailable. Fresh herbs have a strong fragrance thus a little goes a long way. The quantity of dried herb will be 2 times more for eg 1 spoon of fresh parsley = 2 spoons of dried parsley.
You can bake these potatoes at 180 degrees for 10-15 mins or you can roast them in a flat pan, I have used the pan-roasted method here. If you want to peel the potatoes you may parboil & peel them, but if you wish to keep the nutrients intact don't peel them.
To make it vegan-friendly, please substitute butter with olive oil.
- 400 grams Baby Potatoes (Washed & Sliced in halves)
- 2 teaspoons Salt (Or as per your taste)
- 3-4 cloves Garlic (Peeled & chopped)
- 1-2 teaspoon Black pepper (or As per your taste)
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Butter
- 1 tablespoon Chopped Fresh parsley
- 1 tablespoon Chopped Fresh Rosemary
- 1 tablespoon Fresh or dried thyme
- 1 pinch Red chilli flakes (Optional)
- Season the Potatoes
In a bowl, mix the potatoes (cut into halves), with 1 tbs of olive oil , salt & pepper.
- Cook the potatoes
- In a large non-sticky pan, add 2 tbsp of olive oil & garlic, and saute for 30 seconds
- Add the potatoes to the pan & stir well. Cover & cook till the potatoes are cooked, this takes about 10-12 mins, stir once or twice in between to prevent them from burning.
- Add 2 Tablespoons of water and cover so that potatoes cook well.
- Roast the potatoesOnce cooked, remove the cover, increase the heat to medium- high. Cook untill potatoes are lightly brown , ocassionally stirring. This takes 5-7 mins. Reduce the heat to prevent from burning.
- Add the herbs
- Add the butter to the potatoes & turn the heat of.
- Add all the herbs (Rosemary, thyme & parsley) & then toss to combine well.
- Taste to adjust salt & pepper.
- You can substitute butter with extra olive oil, to make it vegan-friendly.
- This stays well in an airtight container for up to 5 days when refrigerated.
I have been cooking for a long time, I work to make my recipes interesting for advanced cooks but still accessible for beginners. I like to keep it simple & authentic to the best of my knowledge.
I approach cooking with an emphasis on family-friendly food and the tastiest ways to eat healthy together! When not in my kitchen, I’m often reading or painting, and exploring the best food locations whenever I can.
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