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Roasted potato salad with thyme and rosemary

Updated: Dec 17, 2021

I love these roasted potatoes. Most potato sides are rich and creamy (with mayo), here is a healthier dish that is far superior and so easy to make.

These potatoes are super soft but have a beautiful texture from the jackets. Roasting the potatoes with the herbs infuses them with the flavors and the dressing makes these pop and addictive. This is that perfect side for your Christmas or Thanksgiving table, they will disappear fast.

Nigel slater is one of my favorite cookbook authors, food writers and broadcasters and one who has transformed English cuisine. He has received the very coveted OBE for his work in publishing and culinary services. I have a few of his many cookbooks. Seemingly simple cuisine that always is fantastic on the palate, like these potatoes, is a trademark of his cuisine.

For more recipes from this cookbook, click here.


1 lb baby potatoes, I like the red ones

20 cloves garlic, left in skin or peeled

Olive oil drizzle

2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary

3 sprigs fresh thyme or 1/2 teaspoon dried thyme

Generous sprinkling of large grain sea salt

2 tablespoons red wine vinegar

2 tablespoons smooth Dijon mustard

5 tablespoons olive oil

Heat the oven to 400 F.

Toss the potatoes with the olive oil, garlic, salt, and herbs. Layer the potatoes in a baking dish, if using herb sprigs, layer the spirgs at the bottom with the potatoes on top. Bake in the oven for 40-60 minutes till the potatoes are puffed and cooked through. Pierce with a skewer or fork to confirm that they are soft inside.

Meanwhile combine the vinegar, mustard and olive oil and whisk together.

When the potatoes are cooked, remove and poke each potato with a fork and crack open. Drizzle with the dressing making sure the dressing gets to the inside of the potatoes. Serve immediately for best results. However, the potatoes can be reheated in the oven for 10 minutes and served later.

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