Roasted Baby Potatoes with Fresh Herbs

July 23, 2013

This is an easy way to prepare potatoes. Baby potatoes cook quickly and there is no peeling involved. Simply cut in half, add oil, seasoning and roast for 30min. A garnish of fresh herbs looks beautiful and adds additional flavor and nutrients.

I like to serve roasted baby potatoes with fresh herbs alongside fish or grilled sausages and a vegetable. Sometimes Chris and I eat these like tiny french “fries” which we dip in ketchup or spicy mayonnaise with sriracha. Leftovers are delicious tossed directly into salads with mustard vinaigrette.

Roasted Baby Potatoes with Fresh Herbs
  • 1 lbs mixed baby potatoes
  • 2 tbsp olive oil
  • 1 tsp italian seasoning (dried)
  • sprinkle of course sea salt
  • 2 to 3 tbsp fresh finely chopped herb (chive or parsley) for garnish
  1. Preheat oven to 400 degrees.
  2. Wash and cut potatoes in half and place on roasting tray.
  3. Add olive oil and seasoning and mix to coat evenly.
  4. Sprinkle with sea salt and roast for 30 minutes.
  5. Top with fresh herbs and serve.