Skin on Roast Potatoes because who has time to peel potatoes!! These rosemary and thyme oven roasted potatoes recipe is the best ever side dish for dinner or for a crowd. Herb potatoes, yes please!
If side dishes are your thing, you may like to check out our Whole Roasted Garlic which melts like butter in your mouth!
Potatoes go with everything! The thing is though, they don't have to be hard work. Hard work involves washing them and finding the peeler (that alone can take hrs!) and peeling them and nope, we are not going to do any of that for this recipe!
Skin on roast potatoes taste amazing as the potato jacket unveils fluffy, soft buttery potatoes!
We used brussel sprouts for our Slow Cooker Lemon Garlic Chicken but can switch it up every now and then and serve roast potatoes with it instead.
Roast potatoes pair well with chicken, lamb, beef, pork and fish, they are literally the best vegetable ever! You can oven bake them, fry them or pop them in the slow cooker. There are no limits to cooking with potatoes!
Looking for side dish recipes ideas? Click here!
SHOULD I LEAVE SKIN ON FOR ROAST POTATOES?
Yes, for this recipe, I think you should.
Roast potatoes come in many forms, shapes, sizes and flavours. For this particular recipe it is all about the combination of herbs, oil, cook time and colour.
There is no one hard and fast rule that says you have to leave the skins on the potatoes or you have to remove them. But seriously, ain't nobody got time to peel potatoes these days!
Have a look at our Crispy Smashed Potatoes recipe, for that one we used skin on potatoes as well and boy, oh boy, they are gooood!
We use red potatoes for this recipe and I recommend if you choose red or white potatoes, you don't peel them.
You can cook potatoes with skin just as easily as you would without, it just takes a little bit longer for them to roast!
DO YOU BOIL POTATOES BEFORE BAKING THEM?
For this recipe, we do not boil potatoes before baking them.
There are plenty of times when it would be a good idea especially to reduce cook time or if you are baking whole potatoes, but it is not one of the steps we take in making these skin on roast potatoes.
WHAT IS THE BEST OIL FOR ROAST POTATOES?
Olive oil is my go to whenever I am roasting potatoes.
It works so well with the rosemary and thyme and gives the potatoes a lovely rich taste.
Looking for Chicken recipes to serve these potatoes with? Click here!
HOW DO YOU MAKE SKIN ON ROASTED POTATOES
To make these skin on roasted potatoes, we start with some basic flavours.
You can see in the photo below the ingredients set out to make this recipe.
We need:
- potatoes (can use red or white)
- olive oil
- rosemary (dried)
- thyme
- rosemary (fresh, to garnish)
- salt
- pepper
Dried herbs ar fine, they are easier as well as you most often have them in the pantry. If you have some fresh rosemary - even better as it is the perfect garnish for roast potatoes!
HOW TO PREPARE POTATOES FOR BAKING
It is super easy to prepare these potatoes for baking.
We take basic steps, one after the other and they are shown in the photo below so you can easily follow.
- season the oil with rosemary, thyme, garlic, salt and pepper (shown in photos 1-6)
- whisk the herbs into the oil to mix them together (shown in photo 7)
- cut the potatoes in half and place cut side down on baking tray (shown in photo 8)
- coat the potatoes with the herb oil, roast in oven (shown in photo 9)
- use tongs to rotate the potatoes so cut side faces up (shown in photo 10)
- coat the cut side of the potatoes with the herb oil (shown in photo 11)
- roast again in the oven with the cut side up (shown in photo 12)
From the above steps, there are 4 which are the essential steps that you need to focus on. These are shown in the photo below.
Of all the steps we take for the recipe, the 4 above are the essential steps to make your roast potatoes the bomb diggity!
WHAT TO SERVE WITH SKIN ON ROAST POTATOES
These potatoes are so versatile and easy to pair with mains or roast dinners.
Here are some serving suggestions that you will love!
- Honey Soy Chicken Wings
- Honey Mustard Chicken Wings (this is a slow cooker recipe)
- Slow Cooker Lemon Garlic Chicken (this is for a whole chicken recipe)
- Honey Soy Pork Ribs
There are so many options that work with potatoes.
Skin on roast potatoes quick info:
About the recipe:
- we keep the skins on our potatoes
- I use red potatoes but you can use white if you like
- I cut the potatoes in half, you can also quarter them if you like
- we start the roasting for 20 mins in the oven, then we rotate, coat and cook for 1 hr
FAQs about roast potatoes
- the herbs we use are rosemary and thyme
- minced garlic is best for flavour and texture
- we do not peel the potatoes
- halves or quarter potatoes work
Your quick questions answered:
- It takes about 2 mins to make the herb oil
- we use 1kg of potatoes
- olive oil is the best type of oil to use for roasting
- This is an EASY recipe
Expert tips:
It will be handy to keep these tips in mind when you are making this recipe:
- start with a preheated oven
- there is no need to rinse the potatoes
- cut the potatoes in half across their mid section (short, not longways)
- start roasting with your cut side of the potatoes facing the baking tray
- use tongs for rotating the potatoes
Dinner recipes (to serve with a side of potatoes)
Here are dinner recipes that could use a side of skin on roast potatoes:
- Honey Mustard Chicken Thighs
- Creamy Garlic Wings Chicken Thighs - family favourite recipe
- Chili Lime Chicken Wings (oven baked recipe)
- Ground Beef Casserole - family favourite recipe
- Slow Cooker Mushroom Chicken
Sprinkle some fresh rosemary, salt and pepper on the potatoes. Then pop a small bowl of mustard yoghurt on the plate for a bit of extra deliciousness!
Looking for dinner recipes that inspire? Click here!
The thick potato skin will give way to the most moist fluffy potato inside and they will literally melt like butter in your mouth!
Skin on Roast Potatoes
Equipment
- Baking tray
Ingredients
Skin On Roast Potatoes
- 1 kg red potatoes Note 1
- 120 ml olive oil
- ½ tbsp garlic minced, Note 2
- ½ tbsp rosemary dried
- ½ tbsp thyme
- fresh rosemary to garnish
- salt and pepper to taste Note 3
Mustard Yoghurt (Hot)
- ⅓ cup greek yoghurt
- 2 tsp hot English mustard Note 6
Instructions
Skin on Roast Potatoes
- Preheat oven to 200°c/400°F, gas 6
- Combine olive oil, rosemary, thyme, garlic, salt and pepper and stir through
- Cut potatoes in half Note 4
- Line a baking dish with non stick paper
- Place the potatoes cut side down on baking tray
- Use a pastry brush to coat the potatoes halves in the herb oil mix, repeat for each one
- Bake in the oven for 20 mins.
- Remove from oven, use tongs to rotate the potatoes around so the cut side is facing up. Use the brush again to coat each potato with the oil mix
- Return to the potatoes to the oven and continue to roast for another 1 hr 10 mins.
- Serve with fresh rosemary, salt, pepper and mustard yoghurt (optional)
Mustard Yoghurt method
Combine mustard and yoghurt in small bowl and stir to combine
- Serve with a sprinkle of cracked pepper
Video
Notes
- Note 1 I used baby red potatoes. Versions of them are called Ruby Lou (Australia), Pontiac (United States of America). Most standard types of potatoes work for this recipe in the way that we are roasting them.The white potatoes are generally called russet potatoes. Sweet Potato would be slightly different due to size/shape. You can use white potatoes if you choose also.
- Note 2 I am using Australian tablespoons. The ½ tbsp measure is 10ml.
- Note 3 I almost always use Himalayan pink salt these days.
- Note 4 Cut the potatoes across the mid section so the 2 halves are shorter than they are long
- Note 5 The size of your baking tray won't matter too much, just make sure each potato half is flat and they are not on top of each other or piled up.
- Note 6 another option is to use a milder mustard like djion mustard, or American mustard .
Nutrition
Easy side dishes
How good are roast potatoes? Everyone knows them, loves them and has a favourite way of eating them.
Having some mustard yoghurt nearby is a good way to satisfy those that like to lather their veggies with sauce or gravy.
The trickiest part of this recipe is being patient. They take a little bit longer to cook than heating up fries for example.
But your exercise of your patience will reward you with deliciously roasted and fragrant potatoes that are good enough to eat on their own!!
You know you can sing out if you have questions about the recipe. I will be in my kitchen, just like you, so let's get these skin on roast potatoes into your oven and onto your table!
Adrianne xx
Sides
-
Quick Potato Bake
July 27, 2020 -
Duck Fat Roast Potatoes
June 14, 2020 -
Muffin Tin Potatoes
May 5, 2020 -
Creamy Garlic Potatoes
May 3, 2020
These sound delicious
Thanks Rachael! Got to love some good old fashioned roast potatoes!
These look fantastic!! I love any kind of potato, but I must say roasted is my favourite! I need to try these asap 🙂
Sounds great Annie, thanks for your feedback!
I love the texture leaving the skin on gives these potatoes. They’re so good and love how easy they are to make.
Thanks Demeter! Yes, the texture is great, isn't it!
Love this. I never remove the skin. Even on tougher potatoes. I just like their texture, and they must add some nutrients, right?!!
Great to hear your feedback Mimi!! Right, I think so too!
I generally prefer potatoes with the skin off but the skin on your potatoes looks good! These would go well with lots of things we like including chicken and steak.
Absolutely Valerie, good thinking! So many options to serve them with!
These are so delicious!! I love roast potatoes - and rosemary is my favourite herb to serve with them. Crispy delights! Yum 🙂
Sounds great Alex, it is such a great herb to work with, isn't it! Some people don't enjoy the bitter taste of rosemary, but with potatoes, it tastes perfect!
These potatoes look perfectly seasoned and crispy! I never remove the skins from my roasted potatoes. I agree, who has time for that?! But also, the crispy skins are the best part! Love the rosemary and thyme with these! Great side dish for the upcoming holiday season!
Thanks for your feedback! I know right, where does the time go, blink and you miss it! Sounds like you and I are on the same page, the potato no peeling page, haha!
I never remove the skins too when roasting my potatoes. They taste so much better, and less work for us in the kitchen. 🙂
Couldn't agree more Anita!! Yes and yes, SO true, cheers!
I love leaving the skin on roasted potatoes. Yum! This is a fantastic recipe!
Thanks Patty!! Glad to hear we are on the same page.
You're right!!! Potatoes do go with everything! Your potatoes look amazing! The rosemary sounds delicious sprinkled on top! YUM!
Thanks Jess!! Appreciate your positive vibes!!
Is the hot mustard, spicy? I want to make sure I buy the right kind of mustard because I love potatoes and these roasted potatoes look amazing!
Thanks Kelly! No, it is not spicy so much as it is tangy. Hot English Mustard has a tang to it whereas djion or American have flavour but no tang. I think you will love it if you give it a go! Cheers 🙂
I made this last night for dinner and it was a success! Only thing, I started with low temperature (200 degree Celsius for 40 minutes) to cook inside the potatoes a bit, and then turned up the heat (400 degrees Celsius) for another 40 minutes until golden crispy outside. Delicious!
It it is great to get your feedback Erica, thanks so much! Interesting, I like how you slightly adapted the recipe and it sounds like you made delicious potatoes!! Cheers
Followed recipe and they were great.
This one's a keeper!