Roasted Potatoes with Salt Vinegar Rosemary and Thyme


  • 2 lbs of new red potatoes (small)
  • 2 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • 1/4 cup extra virgin olive oil
  • kosher salt and fresh cracked black pepper to taste
  • 2 tbs cider vinegar
  •  In a large pan of salted water place the potatoes. Bring the water to a boil and cook for about 20 minutes or until fork tender.
  • Drain the water from the potatoes and place them back into the pan using low heat to allow potatoes to dry out slightly.
  • Place the potatoes on a oiled baking sheet and using a potato masher of the bottom of a pan smash them down slightly, making sure to break the skin.
  • Generously brush olive oil on each potato then season with salt and pepper.
  • Sprinkle with rosemary and thyme.
  • Cook potatoes in a preheated 425 degree oven and cook for about 30 minutes or until the potatoes are browned and crispy.
  • Sprinkle with vinegar if desired.

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