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Skin on roast potatoes on a grey plate with a small white bowl with mustard
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5 from 12 votes

Skin on Roast Potatoes

Skin on Roast Potatoes because who has time to peel potatoes!! These rosemary and thyme oven roasted potatoes recipe are the best ever side dish.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Side
Cuisine: Australian, International
Keyword: potatoes, roast potatoes
Servings: 8
Calories: 215kcal
Author: Adrianne


  • Baking tray


Skin On Roast Potatoes

  • 1 kg red potatoes Note 1
  • 120 ml olive oil
  • ½ tablespoon garlic minced, Note 2
  • ½ tablespoon rosemary dried
  • ½ tablespoon thyme
  • fresh rosemary to garnish
  • salt and pepper to taste Note 3

Mustard Yoghurt (Hot)

  • cup greek yoghurt
  • 2 teaspoon hot English mustard Note 6


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



    • 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 tablespoon 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 .


    Calories: 215kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 516mg | Fiber: 3g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 4mg