We’ve been coming home with loads of fresh herbs from the market every week, and one of our favorite ways to use them is in this simple side dish that goes with almost everything. If you have access to herbs year-round, you can make it in any season, with almost anything you have on hand.
The prep work for these potatoes is so minimal that you could really make them any night of the week, with anything from fish (like halibut in parchment), porchetta, or roasted chicken. In the winter, we would even serve them with a holiday meal like roasted turkey or a beef tenderloin with blue cheese sauce.
You can use whatever herbs you have on hand. Here we used parsley, thyme, and a little rosemary. In warmer months you could use more delicately flavored herbs like chives or chervil, and in the colder months you could add extra rosemary, sage, and toss in some minced garlic.
We used small Yukon Gold potatoes, scrubbed them, and cut them in half, then tossed them generously in olive oil and chopped herbs, and sprinkled them with French gray sea salt. We love the extra flavor that gray salt gives. It’s not refined and has more trace minerals. This is one of our favorite kitchen tools. We use it to scrub vegetables like potatoes and squashes clean.
We typically cook potatoes in cast iron, and we recently got this oval Staub baking dish (c/o) that we have been using all the time. It’s the perfect oven-to-table dish, and it’s enameled, so it’s easy to clean and you don’t have to worry about rust. If you want to go even simpler, check out our simple skillet potatoes or for a twist these Manchego cheese potatoes.
- Preheat your oven to 375°F.
- Toss potatoes with enough oil just to coat. Add herbs, salt, and top with freshly cracked pepper.
- Cook until golden and crispy. Toss once or twice while cooking.