Sunny's Roasted Rosemary and Thyme Potatoes

Total Time:
45 min
5 min
5 min
35 min

4 to 6 servings

  • Kosher salt
  • 6 to 8 russet or Yukon gold potatoes, peeled
  • 2 to 4 tablespoons olive oil
  • 10 to 20 sprigs fresh thyme
  • 4 to 6 sprigs fresh rosemary
Watch how to make this recipe.
  • Bring a large pot of salted water to a boil.

  • Cut the potatoes in quarters lengthwise. Using a paring knife and plenty of patience, cut each quarter into 1 or 2 torpedo- or oval-shaped pieces. Place in a large bowl of cold water while you finish the rest.

  • Add the potatoes to the boiling water and blanch for just under 4 minutes. (This really depends on the size of your potatoes, but be sure to not cook them for potato salad; this is just to get them slightly tender--you shouldn't be able to get a fork through them. The oven will do the rest.) Remove the potatoes from the water to a paper towel-lined plate until slightly cooled.

  • Preheat the oven to 375 degrees F.

  • Pour the potatoes into a large bowl and drizzle over enough olive oil to coat all sides. On a large baking sheet with sides, add the thyme and rosemary (whole) to make a bed of sorts. Pour out the potatoes onto the sheet and space them evenly so the air can circulate as they roast. Season the entire sheet with a pinch of salt.

  • Roast the potatoes until golden brown on the edges and crisp, 25 to 30 minutes.

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