Sometimes called fondant potatoes, these creamy, melt-in-your-mouth potatoes are cooked in the oven to create the easiest and best herb roasted potatoes ever!
Best Herb Roasted Potatoes
1 lb red-skinned potatoes (3-4 medium)
2 tbsp butter, melted
⅓ tsp dried thyme
¼ tsp dried rosemary
½ tsp parsley
¼ tsp salt
1/4 tsp pepper
⅓ cup chicken broth
1 clove garlic, minced (1 tsp)
Preheat the oven to 400℉. Use non-stick cooking spray to coat a baking pan that’s large enough to lay the potato slices in a single layer.
In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
Cut potatoes into 3/4″ to 1″ thick slices, discarding ends. Toss the potatoes in the butter mixture. Arrange in a single layer on the baking pan and pour any remaining butter mixture over the top.
Roast the potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to the oven and roast for an additional 15 minutes.
Remove the potatoes from the oven and flip them one more time. Add the broth and garlic to the pan and return to the oven. Roast for an additional 15-30 minutes, until the potatoes have absorbed all the liquid, flipping potatoes once.
3 servings, 215 calories per serving
Hack: Leftovers can be stored in the refrigerator for up to 5 days.
Add salt to 6 cups of water in a large pan and bring to boil. Add potatoes and boil until tender but not falling apart (15-25 minutes, depending on size).
While potatoes are boiling, mix parsley, onion powder, garlic powder and pepper with olive oil.
When potatoes are done, remove from water and allow to cool slightly. Alternately, potatoes can be stored, tightly covered, in the refrigerator for up to 5 days before moving onto the next step.
Preheat the oven to 425℉.
Line a baking sheet with parchment paper and spread potatoes out over the surface. Using a potato masher or spatula, smash potatoes flat (½”), allowing skins to break. The thinner you smash the potatoes, the crispier they will be.
Drizzle olive oil mixture over potatoes and toss lightly to cover. Bake until the edges are golden (25-30 minutes).
4 servings, 150 calories per serving
Hack: Leftover potatoes can be refrigerated for up to 5 days (minus any days you kept them in the fridge before oven roasting). Reheat in 425℉ oven until warmed through.
Melt butter in a saute pan over medium heat. Add onion and saute until soft, about 5 minutes.
Sprinkle flour and bring to a simmer.
Slowly add milk, stirring constantly. Add salt, pepper and thyme. Bring to simmer, stirring constantly.
Remove from heat and stir in cheddar cheese until melted.
Use cooking spray to coat 6”x8” oven-proof baking pan or 6 cup casserole.
Lay down ⅓ of potatoes and cover with ⅓ of the sauce. Continue layering until all potatoes and sauce are used, leaving enough sauce to completely cover the top of the potatoes.
Bake, uncovered, until potatoes are tender, 60-70 minutes.
* Any well-melting, hard cheese can be substituted for cheddar so feel to use whatever you have on hand. Alternately, cheese can be eliminated entirely to make scalloped potatoes. In this case, increase the milk by ½ cup.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months.
Hack: This recipe is happy to share the oven with other baked items such as a roast or meal loaf. Adjust the cooking time of the potatoes to account for any change in oven temperature.
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1cupcubed potato (one large russet weighing ⅓ pound)
2hard-boiled eggs, chopped
⅓ cupblue cheese (optional)
1tspminced garlic (1 clove)
½tbspspicy brown mustard
1cupchopped tomato (1 large, ½ lb)
6petite dill pickles or cornichons, chopped
Boil potato cubes until tender but still holding together (5-6 minutes). Drain and add to a bowl, along with the chopped eggs.
While the potatoes are cooking, mix sour cream, mayo, blue cheese, onion, garlic, mustard, paprika, pepper and pickle juice.
Pour ½ of dressing over hot potatoes and egg. Toss to coat. Cover and refrigerate until completely cool, 60 - 90 minutes or overnight. Cover and refrigerate remaining dressing.
After salad is done chilling, add tomatoes, pickles and the remainder of the dressing. Toss to coat and serve.
Keyword blue cheese potato salad, buffet food, cold side dish, creamy potato salad, picnic food, potato salad, potato side dish, potatoes, side dish
Many have come to think of potatoes as The Bad Guys because of their carb content but they are also packed with nutrition! They’re low in cost, can help regulate blood sugar and improve digestive health!
Suggestion: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water rolling! They make a great snack alone, pickled, deviled or in egg salad.