Servings:6

In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting.

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1/4 cup extra-virgin olive oil; more for the baking sheet
2 lb. small (about 1-1/2-inch) potatoes, halved
Kosher salt
2 Tbs. coarsely chopped mixed hardy fresh herbs, such as rosemary, savory, and thyme
1 large onion, halved lengthwise and thinly sliced
1/2 cup coarsely chopped mixed tender fresh herbs, such as chives, parsley, and tarragon
Flaky sea salt for serving (optional)

Calories (kcal) : 230
Fat Calories (kcal): 90
Fat (g): 11
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 8
Cholesterol (mg): 0
Sodium (mg): 200
Carbohydrates (g): 31
Fiber (g): 3
Protein (g): 3

Preparation

Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet.
In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.
Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.
Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.

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Ingredient Spotlight

IN THIS RECIPE
Red Potatoes
IN THIS RECIPE
Rosemary
IN THIS RECIPE
Savory
FEATURED
Chinese Black Rice

Reviews

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Reviews (5 reviews)

JoanT| 07/20/2013

This is a great side for any simply prepare protein when your herb garden is in full force. I cut the amount of olive oil and baked the potatoes and onions at a 425 degree convection setting. This seemed to correct the onion burn other reviewers noted.
agammy| 07/02/2013

This is absolutely delicious, and so simple! Every time I've made it I have gotten requests for the recipe.

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