Skip to main content
Epicurious
Bon Appétit

Tad's Roasted Potatoes

By Amanda Hesser

4.9

(10)

Roasted potatoes in bowl
Photo by Gentl & Hyers

Recipe information

  • Yield

    Makes 8 servings

Ingredients

8 sprigs hearty herbs (such as thyme, rosemary, and/or sage)
4 garlic cloves, unpeeled, lightly crushed
3 pounds Yukon Gold potatoes, unpeeled, cut into 3/4" pieces
1/4 cup olive oil
Kosher salt, freshly ground pepper

Preparation

  1. Preheat oven to 375°F. Place herbs, garlic, potatoes, and oil in a large bowl; season with salt and pepper and toss to coat. Divide between 2 large rimmed baking sheets and roast, tossing occasionally, until potatoes are soft and golden brown, 45–55 minutes.

TagsAmericanYukon Gold PotatoPotatoRoot VegetableVegetableGarlicSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyWeeknight Meals5 Ingredients or FewerRoastFallWinterBon Appétit

See Related Recipes and Cooking Tips

Read More
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.