roasted young potatoes

Roasted Young Potatoes with Herbs

Whenever I go to Brooklyn to visit my mom, I am always excited to go food shopping with her. There is so much more variety in fruits and vegetables in the mom-and-pop produce stores in Brooklyn than in our local Shop Rite. In Brooklyn is where I usually find tiny bell peppers, Jerusalem artichokes, and super fresh peaches. And this time I was excited to find these tri-color young potatoes!

roasted young potatoes

Just look at how cute they are!!

They are just so perfect and bite sized. OK, maybe two-bite sized. However many bites it takes you, their small size makes them very addictive! We actually had ourselves a dinner of just these roasted young potatoes, and nothing else.

roasted young potatoes

The next day we ate the leftover potatoes with delicious Maple Glazed Pork Chops (stay tuned for the recipe!!)

roasted young potatoes

And look how gorgeous the purple potatoes are inside.

roasted young potatoes

Apparently purple potatoes originate from Peru. The fact that they are purple means that there are a ton of antioxidants in them, and I am all about antioxidants. I even wrote my Master’s thesis paper on the mechanism of action and the chemistry of antioxidants, and their benefits (my thesis conclusion was ”Drink more red wine!” I got an A on that paper. 🙂 ).

Anytime I can get my hands on the deep purple fruits and veggies that contain lots of antioxidants I always get excited.

If you cannot find young potatoes, then just use regular potatoes and chop them into bite sized pieces before cooking. You can never go wrong with roasted herbed potatoes.

Roasted Young Potatoes with Herbs

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 servings


  • 2 lb young potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • Salt to taste (about 1/8 teaspoon), pepper to taste
  • 2 tablespoons fresh parsley leaves, finely diced


  1. Preheat oven to 400F.
  2. Spread the olive oil all over a large baking pan. Add the potatoes, and shake the pan to get the potatoes covered in oil. Season with the dried herbs, salt and pepper. Shake the pan again.
  3. Bake at 400F for 25 minutes, or until the potatoes are fork tender and the skins are crispy. Toss with fresh parsley. Serve hot.

Kitchen stuff used in this recipe:

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10 thoughts on “Roasted Young Potatoes with Herbs

  1. Good to know about antioxidants. When I ate them, I actually thought their color looked a little suspicious. But now it makes sense: blueberries…

  2. Oh Kate, wish we could find some of those here as well! NY must be a heaven for foodies, with all the variety of the world’s produce being sold there. Potatoes were introduced to Greece only about 170 years ago and we only grow the classic yellow variety.
    What you said about the antioxidants (Kudos on your thesis!), is what we also think about when buying veggies and fruits most of the time. The brighter the color, the better they are. Take a look at any berries, pomegranates, broccoli and beets;aren’t they amazing? It’s being proven after all, that they act as a natural pipe detergent for the veins.
    Thanx for the yummy recipe, the amazing pictures and for spreading antioxidant awareness!:)
    Little Cooking Tips recently posted…Easy cheesy baked leeks in Bechamel sauceMy Profile

  3. Beautiful dish Kate! We can NEVER get enough potatoes, and these look fantastic! Who knew about the antioxidants? I see a meal in our future of purple potatoes and red wine! Thanks for sharing.

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