Roasted Potatoes with Herbs

In the urban gardening class I’m taking, we can take home as much of the harvest as we want (hurray!). Today we dug up some potatoes, including some Peruvian purples, reds, and Yukon golds. I wanted to roast them, and adding some yellow squash and heirloom striped zucchini was the perfect touch.


assorted potatoes (red, yellow, purple all welcome)

assorted squash or zucchini, sliced

1 tablespoon rosemary

1/2 tablespoon thyme

1-2 cloves garlic

olive oil



1. Pre-heat the oven to 375 degrees Fahrenheit.

2. Mix the herbs, garlic, and olive oil together

3. Slice and dice the potatoes, squash/zucchini as desired. Place in glass or ceramic baking dish. Pour the herb-garlic-oil mixture over the vegetables.

4. Roast in the oven for 45 minutes to an hour, stirring every now and then with a wooden spoon.


Tags: , ,

Categories: Side dish


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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One Comment on “Roasted Potatoes with Herbs”

  1. 07/22/2010 at 9:11 pm #

    Looks and sounds wonderful.

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