Roasted Potatoes with Herbs de Provence

A friend of ours inspired us to make these after she posted a photo of a packaged dish she loved. We understood why she craved these. Roasted potatoes are one of the gifts of life. And with herbs de Provence—thyme, rosemary, marjoram, basil, and the small sweetness of lavender—potatoes crisped with olive oil and showered in salt are damn near irresistible. Still, we had a feeling we could help her save the money spent on the packaging and shipping if we made them ourselves. We cut these in half when they were finished and put together a salad with these, chunks of bacon, dabs of goat cheese, and some warm bacon vinaigrette. Hello.


  • Baby Yukon potatoes—1 pound
  • Olive oil—2 tablespoons
  • Kosher salt and cracked black pepper—to taste
  • Herbs de Provence—2 teaspoons
  • Garlic—3 cloves
  • Sage—3 large leaves
  • Rosemary—1/2 sprig


  • Preheat the oven to 350°.
  • Add the potatoes to a large skillet. Drizzle in the oil and toss together until all the potatoes are coated.
  • Sprinkle the salt, pepper, and herbs de Provence over the potatoes and toss.
  • Add the garlic, sage, and rosemary to the potatoes.
  • Roast the potatoes until they are soft and a knife inserted into the center comes out clean, about 45 minutes.
  • Enjoy.

Feel like playing?

We particularly like small purple potatoes for roasting. You could also follow this template for roasting big chunks of yams, parsnips, or Brussels sprouts as well. Play with the flavoring as you wish.

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