Rosemary and thyme roasted potatoes

Ingredients

• 850 g small or baby potatoes
• 5-6 sprigs fresh rosemary
• 10-12 sprigs fresh thyme
• 4 tablespoons olive oil
• 1 teaspoon salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of potatoes
• What to use instead of thyme

Instructions

1. Preheat the oven to 210°C (410°F). Scrub the unpeeled potatoes with a soft brush to remove all the dirt.
2. Cut them in half, or into quarters if they're medium, and put them on a baking sheet. Drizzle them with the oil.
3. Sprinkle with the salt and scatter the rosemary and thyme over them (if the sprigs are large, cut them in half).
4. Bake on the middle rack at 210°C (410°F), conventional, for about 45 minutes. After 40 minutes, prick one with a fork: if they're tender, take them out.
5. Serve hot as a side. You can also keep them in the fridge and use them in stews.

Nutrition facts

Approximate, per serving (about 129 g). Calculated with data from USDA FoodData Central.