savoury delights

… obsessed w/ potatoes …

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At the moment we are in Northern Spain … roast potatoes (or baked potatoes) are my all-time favorite – you may have noticed in my Instagram. When here or in Southern France I very often just prepared a baking tray w/ these absolutely delicious potatoes …

I admit I prepare the roast potatoes in a simple way … & I start always w/ 1 kg because this fits nicely on a baking tray. Some olive oil, some dried rosemary, some salt & pepper – ready for the oven. The beginnings of this dish – some years ago …

It’s unpleasant outdoors: rainy, cold – although no longer freezing cold … So let’s grab some small potatoes & prepare delicious roast potatoes w/ lots of Mediterranean herbs for feeling warm!

I’m somewhat obsessed w/ potatoes this time of the year: we already had mashed potatoes & potatoes au gratin … as well as potato salad … Today I like to add roast potatoes.

It’s only small potatoes w/ herbs & butter: let’s start!

What do we need?

There are:

  • lots of small potatoes
  • olive oil
  • fresh garlic
  • dried Mediterranean herbs & some ground sweet paprika
  • some grated Parmesan
  • some butter
  • salt.

We start w/ a casserole – NO: we start w/ preheating the oven (180 °C w/ fan). Then we fill our casserole.

The olive oil will be mixed w/ the pressed garlic & the Mediterranean herbs & the ground sweet paprika as well as salt.

The potatoes should be washed thoroughly, however, no need of peeling. Just cut the potatoes into halves & mix – thoroughly – w/ the rest.

The Parmesan is optional: if you use it then add at this point in time. The grated Parmesan will get rather crispy later on. If you don’t like any crunching just do w/o Parmesan.

The roast potatoes relax in the preheated oven for about 40 min. Afterwards let some butter melt over the potatoes … then it’s fine!

If you plan a dinner w/ roast potatoes you may prepare the casserole some hours in advance & put it in the oven together w/ more vegetables & your beef/pork/lamb/chicken … just for the last 40 min!

You may also prepare the roast potatoes completely in advance & reheat before serving … well, I don’t recommend this, but it’ll work (the potatoes getting somewhat crispier when in the oven for a 2nd session …).

Mediterranean herbs:
I used the full load – if you happen to miss some of these herbs in your pantry don’t worry: it’ll work also w/ 4-5 different herbs instead of 7! (You may also rely on Herbs of Provence or an Italian herb mix – ready for cooking from your trusted food store.)


… obsessed w/ potatoes …
Prep Time20 minutes
Cook Time40 minutes
Servings: 4
  • 500 gr small waxy potatoes
  • 1 tbsp olive oil
  • 1 clove of garlic
  • 1/4 tsp dried oregano
  • 1/4 tsp dried majoram
  • 1/4 tsp dried thyme
  • 1/4 tsp dried basil
  • 1/4 tsp ground rosemary
  • 1/4 tsp dried sage
  • 1/4 tsp salt
  • 1/4 tsp ground sweet paprika
  • 1 tsp dried parsley
  • 25 gr grated Parmesan (optional)
  • 2 tbsp butter (optional)
  • 1 casserole 32 cm
how to:
  • Preheat the oven (180° C fan).
  • Wash the potatoes thoroughly & cut them in halves (no need to peel!).
  • In the casserole mix the olive oil w/ the dried herbs & spices.
  • Add the pressed garlic & the parmesan (if using!).
  • Add the potatoes & mix thoroughly.
  • Let the potatoes bake in the oven for about 40 min. After 20 min turn the potatoes over.
  • optional: When removed from the oven distribute the butter over the potatoes & let soak in.
Cook Time: If the potatoes are somewhat bigger than planned add 5-10 min to the baking time.
Serving size: It’s for 2 if there arn’t any other vegetables … & for 4 if you serve more vegetables.
You may store any leftovers in the fridge for about 2-3 days; just reheat in the microwave, however, the potatoes will get a little slushy.