Herb Roasted Potatoes
Herb roasted potatoes are a British classic featuring cubed yukon gold potatoes tossed with fresh thyme, rosemary, and kosher salt, then roasted until golden and crispy on the edges while staying fluffy inside.
Herb roasted potatoes are a British classic featuring cubed yukon gold potatoes tossed with fresh thyme, rosemary, and kosher salt, then roasted until golden and crispy on the edges while staying fluffy inside.
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In a large bowl stir together yukon gold potatoes, 2 tsp vegetable oil, ½ tsp minced fresh thyme, ½ tsp minced fresh rosemary, 1 tsp kosher salt, ½ tsp ground black pepper until well coated. Transfer to a Suvie Pan and insert into the top of Suvie. Input settings, and cook now or schedule.
Remove potatoes from Suvie, divide between plates, and serve.
Store cooled roasted potatoes in an airtight container in the fridge for up to 4 days; reheat uncovered at 350°F for 8–10 minutes until warmed through and edges re-crisp.
Red potatoes work but are waxier and won't crisp as well. Russets are a better alternative for crispier edges, though yukon golds are ideal for their balance of fluff and crunch.
The edges should be deeply browned and crispy, and the insides tender when pierced with a fork, typically 25-35 minutes at 400°F depending on cube size.
Cube and store potatoes in water in the fridge for up to 8 hours, then drain and pat dry before roasting. Leftovers reheat well in a 350°F oven for 10 minutes.
Use one-third the amount of dried herbs (about ¼ tsp each) as they're more concentrated, though fresh herbs deliver superior flavor and texture in this simple dish.
Two teaspoons is minimal but sufficient for this 1 lb batch. Toss thoroughly so every piece is lightly coated; under-oiling results in dry, not crispy, potatoes.
