Potatoes are a hit at any meal, but these Roasted Potatoes with Herb Salt are truly something special. Yukon gold and red potatoes are drizzled with olive oil and sprinkled with a homemade rosemary-thyme salt before being roasted in the oven until crisp. These fabulous Roasted Potatoes with Herb Salt are a great side dish to serve any night of the week or at a dinner party.
Get the recipe down below and watch how I made these on YouTube!
Spring New Potatoes
New potatoes (also known as baby potatoes) are a mini or small version of regular potatoes. New potatoes are highly desired in the spring as they are fresh, tender, and have lots of flavour. Plus their small size is so cute!
In this recipe for Roasted Potatoes with Herb Salt, I use a combination of Yukon gold and red new potatoes. These potato varieties are great for roasting as they get crispy on the outside and are tender on the inside. As a bonus, these potatoes simply need to be washed and not peeled as their skins are completely edible.
Homemade Herb Salt
While roasted potatoes are pretty basic, these Roasted Potatoes with Herb Salt are an elevated version of roasted potatoes. This homemade herb salt is easy to make and only uses three ingredients: fresh rosemary, thyme, and sea salt.
All you have to do is roughly chop the herbs and add them to a mortar and pestle with two heaping teaspoons of sea salt. Once the herbs and salt are ground together, the salt becomes a beautiful light green colour and has all the flavours of the rosemary and thyme.
I sprinkle this herb salt over the potatoes prior to roasting. Since the herbs are so finely ground, they do not burn in the oven and really flavour the potatoes. I also sprinkle a bit more salt over the roasted potatoes once they are done roasting to add fresh flavour. I love this method and will be using this on roasted potatoes from now on!
Get the Recipe: Roasted Potatoes with Herb Salt
Roasted Potatoes with Herb Salt
Ingredients
For the Herb Salt:
- 1 tablespoon fresh rosemary leaves roughly chopped
- 1 teaspoon fresh thyme leaves roughly chopped
- 2 tablespoons sea salt
For the Potatoes:
- 1 pound baby Yukon gold potatoes
- 1 pound baby red potatoes
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set aside.
- Add the rosemary, thyme and salt to a mortar and pestle (or small food processor). Grind the herbs and salt together until the herbs are finely ground and are incorporated into the salt. The salt will be a beautiful light green colour. Set aside.
- Slice both varieties of potatoes in half through the middle and place on a baking tray. Sprinkle with 1 teaspoon of the herb salt and drizzle with the olive oil. Toss to combine then arrange the potatoes cut side down on the baking tray. Place in the oven and bake for 30 to 40 minutes, or until the potatoes are crispy.
- Remove the roasted potatoes from the oven and place on a serving platter. Sprinkle with additional herb salt for extra flavour. Serve immediately and enjoy!
