Oven Roasted Potatoes

Oven Roasted Potatoes

A great side dish made with beautiful unpeeled small potatoes, olive oil and herbs. The secret to these potatoes are that I boil them first until tender and then I put them in the oven, for a few minutes until golden brown.

roasted potatoes

While serving these potatoes as a side dish, you won’t go wrong by topping it off with the Sour Cream Herb Sauce or Cucumber Yogurt Dip. It’s refreshing and mouthwatering.

This recipe has no ratings just yet.

Oven Roasted Potatoes

August 23, 2018
: 20 min
: easy


  • 1 1/2 pounds small white-skinned potatoes
  • 2 garlic cloves, sliced
  • 1 bay leaf
  • drizzle olive oil
  • salt, to taste
  • 1 tbsp dry parsley
  • 1 tbsp fresh thyme
  • 3 tbsp olive oil
  • Step 1 In a large saucepan , add cold water, potatoes already sliced in halves and unpeeled, garlic, bay leaf, drizzle of olive oil and salt.
  • Step 2 Bring the water to a boil, lower the heat, and simmer until potatoes are fork tender, about 8 minutes, it all depends on their size.
  • Step 3 Preheat the oven to Broil.
  • Step 4 Drain the water. Dump the potatoes, garlic and bay leaf into a ceramic bake dish and spread then out into 1 layer.
  • Step 5 Over the potatoes, sprinkle dry parsley and fresh thyme and drizzle with olive oil. Toss until the potatoes are well coated.
  • Step 6 Roast in the oven until golden brown. Flip twice with a spatula during cooking.
  • Step 7 Remove the potatoes from the oven and serve.


Please be sure to leave a comment and/or give this recipe a rating. I’m so excited to hear from all of you! Sharing on social media is much appreciated! 

Tag me @familyfoodaroundtheclock on Instagram and include the hashtag #familyfood4all I would love to see your tasty creations!

Leave a Reply

Your email address will not be published. Required fields are marked *