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Roasted Potatoes with Three Herbs

My Windowsill
Chunked potatoes with a lot of onions and some herbs - tasty and delicious! Easy to fix and fun to serve.
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Main
Cuisine American
Servings 6 -8

Ingredients
  

  • 4 russet potatoes
  • Olive oil - about 3 Tablespoons
  • 1 onion - chopped
  • 2 cloves garlic - minced
  • 1 teaspoon sea salt
  • 1/4 - 1/2 teaspoon pepper - or more
  • 1/2 teaspoon basil dried
  • 1/2 teaspoon rosemary dried or fresh
  • 1/2 teaspoon thyme leaves dried

Instructions
 

  • Wash the potatoes well
  • Do not peel!
  • Cut into 1 inch chunks OR into long strips of 1/2 - 1 inch width
  • Put potatoes into microwave dish
  • Add 1/2 cup water (it might take more if you are using strips of potatoes because the potatoes take more space in the container)
  • Cover container but leave one corner vented
  • Microwave on high for 3-4 minutes. The potatoes do NOT need to be cooked through
  • Drain potatoes completely
  • Spread potatoes on a flat tray/cookie sheet and allow to cool and dry
  • Chop onions and mince garlic
  • Preheat oven to 400
  • Put potatoes, onions, garlic, and seasonings on the tray
  • Sprinkle with olive oil
  • Mix everything together, tossing lightly on the tray
  • Bake for 30-45 minutes or until potatoes are beginning to brown or get crispy on the outside
  • Stir potatoes ONCE during the roasting