| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 264 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 621 mg |
Reviews
This was delicious! I did add a little dried sage; (because I love it) otherwise made it exactly the same. Thanks Sunny!