Roasted Potatoes With Basil, Thyme, and Garlic

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 02/15/22
Roasted Potatoes recipe

 The Spruce

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 to 8 servings

This simple recipe for roasted potatoes is the perfect side dish for grilled steaks, meatloaf, pork chops, or chicken entrées. Precooking the potatoes in the microwave and letting them cool before roasting them in a hot oven makes them light and crispy.

The basil, thyme, and garlic make a great flavor combination that complements many other dishes, but you can use many different herbs on your potatoes. Once you've tried this recipe, experiment with other herbs.

Ingredients

  • 4 medium russet potatoes

  • 3 tablespoons olive oil

  • 1 medium onion, coarsely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon dried basil leaves

  • 1/2 teaspoon dried thyme

Steps to Make It

  1. Gather the ingredients.

    Roasted Potatoes recipe
     The Spruce

  2. Scrub the potatoes, peel, and cut into 1-inch chunks.

    Roasted Potatoes recipe
     The Spruce

  3. Place the potatoes with 1/2 cup water in a large microwave-safe dish. Cover with microwave-safe plastic wrap and vent one corner.

    Roasted Potatoes recipe
     The Spruce

  4. Microwave the potatoes on high for 4 minutes.

  5. Drain them well in a colander.

    Roasted Potatoes recipe
     The Spruce

  6. Spread the potatoes in a single layer on a cookie sheet, and let cool until dry, about 20 to 30 minutes. You can do this step ahead of time.

    Roasted Potatoes recipe
     The Spruce

  7. When you're ready to eat, preheat the oven to 400 F.

  8. Pour the olive oil into a heavy roasting pan. Add the potatoes, onions, garlic, salt, pepper, basil, and thyme, tossing with your hands to coat.

    Roasted Potatoes recipe
     The Spruce

  9. Roast the potatoes for 30 to 40 minutes, turning them gently once during cooking with a spatula, until the potatoes are tender inside and crisp and beginning to brown on the outside.

    Roasted Potatoes recipe
     The Spruce

  10. Serve immediately and enjoy!

    Roasted Potatoes recipe
     The Spruce

  11. That's it!

Tips

  • Refrigerate any leftover roasted potatoes. They can be delicious heated up the next day for breakfast. You can crisp them in a skillet if they have gotten a bit soggy.
  • Try to cut your potatoes into uniformly sized chunks as that will help ensure they all cook at the same rate. Otherwise, larger pieces may be underdone while small pieces may begin to burn around the edges.
  • Don't use red potatoes in this recipe, because they aren't best for roasting.

Recipe Variations

  • Check your spice rack and garden for other herbs to use on roasted potatoes. Fresh or dried rosemary, sage, and dried herb blends can work well.
  • If you want to spice it up, use red pepper flakes or cayenne.
  • Cumin is another spice that goes well on potatoes, especially when served with Mexican or Southwest main courses.
  • You can also use Parmesan cheese or bacon for delicious roasted potatoes.
  • You can use russet potatoes for this dish, or try Yukon Gold potatoes. Yukon Golds are a bit smaller, so use six or eight in this recipe. Yukon Gold potatoes are yellow in color, both inside and out, and they have a creamy texture and buttery taste.
  • Fingerling potatoes are another option, with the advantage that you don't have to peel them and they are easy to cut into sections.
Nutrition Facts (per serving)
153 Calories
5g Fat
25g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 153
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 277mg 12%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 3g
Vitamin C 11mg 55%
Calcium 26mg 2%
Iron 1mg 8%
Potassium 609mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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