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Herb-Roasted Potatoes

The secret to perfectly oven-roasted potatoes is a two-step process. First, gently boil and cook potatoes through, then rapidly roast and brown them. The resulting crisp exterior and tender interior are quite addictive.

Serving: Serves 4



1 pound any potato, large or small (unpeeled)
1/4 cup olive oil
a sprinkle or two sea salt and freshly ground pepper
a sprinkle or two thyme or rosemary, dried or fresh
chopped parsley and/or a few sliced green onions for serving


Cover the potatoes with salted water and bring to a simmer, cooking just until tender. Alternatively steam the potatoes until they’re just tender.
When they are cool enough to handle, cut them into large bite-sized chunks. Depending on the size of the potato, this may mean simply cutting a smaller one in half or a larger one into 6 or 8 pieces.
Meanwhile, place a baking pan, casserole dish or large skillet in your oven and preheat it to 375°F (190°C). When the potatoes are done, toss them with the olive oil, thyme or rosemary and salt and pepper, coating each piece evenly.
Carefully add them to the preheated pan. The heat of the pan will help keep them from sticking.
Roast until golden brown and crunchy, about 30 minutes or so. Stir occasionally to help them brown evenly.
Just before serving toss with the parsley or green onions or both.


  1. Angela said: On Mar 14, 2014

    Perfect every time!

  2. BJ said: On Mar 20, 2013

    These were both easy to make and delicious to eat! A perfect combination! I’ve been trying to make these for awhile with limited success , will b adding these to family favourites fr sure!

  3. Cathy said: On Mar 2, 2013

    Going to try the roasted potatoes. Hope it works… I’m a terrible cook!

    • Jordan said: On Apr 9, 2013

      It will work, Cathy. Michael Smith makes everything easy because he explains not only what to do, but why.

  4. news said: On Feb 7, 2013

    I found your blog website on google and check a couple of of your early posts. Continue to keep up the excellent operate. I just extra up your RSS feed to my MSN Information Reader. Seeking forward to reading more from you afterward!

  5. Krista said: On Mar 22, 2012

    From one Islander to another: My family’s roasted taters (a staple for Sunday breakfast) is seasoned with a bit of Montreal Steak Spice.

  6. Shelley said: On May 10, 2011

    I love this website showing the sights of PEI and how the people of Prince Edward Island care about the quality of the food they produce! They definitely have something to be proud of! I love the great information Michael gives us about processes, flavours and tips. I look forward to every Tuesday and watch your show every day!….and I’m not even a good cook…but I’m getting there – that is….thanks to Michael!!

  7. Cynthia said: On Mar 26, 2011

    Love this recipe. When in a hurry, I forgo the boiling. Instead I microwave the potato wedges for a couple of minutes, then spray them with olive oil, drizzle with rosemary and pop them into the oven. Have had good results every time. Would have even better results if I had PEI spuds to work with!

    Great show, great site. Ex-pat Islander.

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Herb Roast Potatoes
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Chef Michael

I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!


Try tossing the freshly roasted potatoes with a few handfuls of baby spinach.