Herb Roasted Potatoes

Herb Roasted Potatoes

Herb roasted potatoes are the perfect side dish for any meal, and they couldn’t be easier to make.  Whether you are eating them with chicken, beef, pork, or fish, these potatoes will be a welcome addition to your dinner table.


I first made these potatoes because I noticed the fat at the bottom of my cast iron pan after roasting a chicken.  I don’t know about ya’ll, but I can’t just let a pan full of delicious pan drippings go to waste.  While you could make these potatoes in a pan with some butter, they are best when you take advantage of the leftover juices from roasting some large chunk of meat.  So, when you read the ingredients and see “2 Tbsp. of some sort of cooking fat,” that means chicken fat, duck fat, beef fat, pork fat, bacon fat, butter…or if you are a bit of a lame, canola oil.

Just like these potatoes taste good with just about any cooking fat, they also taste good with damn near any combination of herbs.  I used thyme, rosemary, sage, and parsley, but you can use anything you have on hand.  Dried herbs would be good, but fresh herbs would be much better.


2lbs. of potatoes, cut into large, evenly sized chunks

1 onion, diced

2 cloves of garlic, minced

2 Tbsp. minced herbs

2 Tbsp. of some sort of cooking fat (check the notes)

Salt, pepper, and red pepper flakes to taste


  1. Place a cast iron skillet in an oven and turn the temperature to 450 degrees.
  2. Place the potatoes in a large pot and cover with an inch of cold, salted water.  Bring the water to a boil over high heat.  Once the water boils, drain the potatoes in a colander.  Do not worry if the potatoes aren’t completely cooked through, they will continue to cook in the oven.
  3. Carefully remove the skillet from the oven and add the fat, onions, garlic and potatoes.  Stir to combine and season with salt, pepper, and red pepper flakes.
  4. Place the skillet back into the oven and cook for 20 minutes.  Stir the potatoes, and roast for another 15-20 minutes, or until the potatoes are browned and fork tender.  Stir in the minced herbs and serve right away.

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