These Four Herb Roasted Potatoes are an easy side dish and a great way to use up the leftover herbs you have hanging around at the back of the fridge. Just add some olive oil, garlic and a bunch of herbs to mini potatoes and roast them to perfection. Crispy on the outside, light and fluffy on the inside and bursting with flavour.
Something we are guilty of is wasting too many fresh herbs. We have been pretty good at reducing food waste elsewhere, but we still have some work to do when it comes to herbs. We are growing some herbs, so we just pick what we need, but for everything else we buy a big bunch for one meal and the rest gets forgotten about.
This Four Herb Roasted Potato dish is a great way to use up any leftover herbs you have, as it works with anything. I personally prefer using leafy herbs like coriander, parsley, basil and chives, rather than woody herbs - but they would work too. Don't throw away any herbs, make this first!
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Why should you try it?
- An easy side dish
- A good way to use up leftover herbs
- Hearty enough for winter, but light enough for summer too
What you will need
- 750g bag of jersey royal potatoes
- 2 tablespoon olive oil
- A pinch of sea salt and black pepper
- 1 tablespoon garlic granules
- A handful of mixed fresh herbs
Step by step
One: Add the potatoes to a pan of boiling water and simmer for 10 minutes.
Two: Transfer the potatoes to a baking tray and add the olive oil, salt and pepper, garlic granules and half the herbs and mix well.
Three: Put them in a pre-heated oven at 200°C/400°F/Gas 6 for 35-40 minutes until the skin has gone a bit crispy.
Four: Transfer to a bowl and sprinkle with the rest of the fresh herbs before serving.
What potatoes to use?
What is a Sunday lunch without the perfect roast potato? We are big fans of roasting new potatoes like Jersey Royals, as the skins get nice and crispy on the outside, but they are still light and fluffy on the inside.
You could still use this recipe for baking potatoes and just chop them in to small chunks. But it's all about the crispy skins for us.
Using garlic
Garlic and herbs are the perfect match, right? It would have been almost criminal not to include some garlic in this recipe. We went with a tablespoon of garlic granules, as at the time I couldn't be bothered to crush up fresh garlic. But, feel free to add 3-4 cloves of crushed garlic instead.
FAQs
You can put them in an air tight container and store in the fridge for 3-4 days. They can become a bit soggy when reheated though, so it's best to eat them straight after cooking if possible. You can also freeze them, however they don't taste as good when reheated.
Extra tips
- The beauty of this recipe is that you can use any herbs you have that need using up, so don't feel like you have to stick to the four that we used.
- We used garlic granules, but you could use fresh garlic instead.
- Small new potatoes mean you get a nice crispy skin, but this recipe works well with chopped up baking potatoes too.
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Recipe
Four Herb Roasted Potatoes
Ingredients
- 750 g Jersey royal potatoes (halved if quite big; whole if not)
- 2 tablespoon Olive oil
- 1 pinch Sea salt and black pepper
- 1 tablespoon Garlic granules
- 1 handful Mixed fresh herbs (we used parsley, coriander, basil and chives)
Instructions
- Add the potatoes to a pan of boiling water and simmer for 10 minutes.
- Transfer the potatoes to a baking tray and add the olive oil, salt and pepper, garlic granules and half the herbs and mix well.
- Put them in a pre-heated oven at 200°C/400°F/Gas 6 for 35-40 minutes until the skin has gone a bit crispy.
- Transfer to a bowl and sprinkle with the rest of the fresh herbs before serving.
Notes
- The beauty of this recipe is that you can use any herbs you have that need using up, so don't feel like you have to stick to the four that we used.
- We used garlic granules, but you could use fresh garlic instead.
- Small new potatoes mean you get a nice crispy skin, but this recipe works well with chopped up baking potatoes too.
Jenn
The fresh herbs in this recipe really put it over the top! So delicious, and so easy - my new faves!
Beth
Such a flavorful recipe! I love how the potatoes are soft on the inside and crispy on the outside!
Beth Sachs
I'm exactly the same with herbs! This is a great way of using them up!
Sharon
This easy side dish is becoming a staple on the dinner table. They are perfect with grilled fish or chicken.
Helen
There can never be too many roasted potatoes for my family! This is a great way to use up herbs and I'm sure they're going to love this dish.
Gina
I had all these herbs growing in my garden so it was a must try for dinner. Loved them! Brightens up the roasted potatoes in such a nice way!
Allyssa
Thank you so much for sharing this roasted potatoes! It's very easy to make and it taste amazing! For sure, I will make this again! Loved it!
Farah Maizar
I looove roasted potatoes and these look like herby perfect deliciousness! Can't wait to try your simple recipe!
Lauren
These are absolutely delicious! So tender and crisp, we loved them!
Julia
What a great dish, i always struggle to roast the potatoes the right way and finally i think i learn thanks to your recipe! Delicious