Herb Roasted Potatoes

Crispy golden potato wedges roasted with rosemary, thyme, and flaky sea salt — the simplest side dish that steals the show. A cast-iron skillet gives them an irresistibly crunchy crust while the insides stay pillowy soft.

Herb Roasted Potatoes

By Chef B. Boukim

Prep: 15 min · Cook: 45 min · Total: 1 hr · Serves 4

Ingredients

  • 2 lbs Yukon Gold potatoes, cut into wedges
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Fresh rosemary, chopped
  • 1 tbsp Fresh thyme leaves
  • 4 Garlic cloves, smashed
  • 1 tsp Flaky sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Preheat the oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
  2. Toss the potato wedges with olive oil, rosemary, thyme, smashed garlic, salt, and pepper until evenly coated.
  3. Carefully arrange the wedges cut-side down in the hot skillet in a single layer.
  4. Roast for 35-45 minutes, flipping once halfway, until the edges are deeply golden and crisp.
  5. Scatter with flaky sea salt and fresh thyme before serving.