Herb-Infused Potatoes


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Fresh herbs nestle in the slits of these potatoes.

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  • 6 Idaho potatoes
  • 30 sprigs herb, such as thyme, rosemary, oregano, or baby bay leaves
  • 1/2 C. water with 1 Tbs. melted butter
  • 1/4 C. olive oil
  • 2 tsp. salt
  • 1/2 tsp. freshly ground pepper

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Heat the oven to 400 degrees. Peel the potatoes. Using a paring knife, cut a slit two-thirds of the way through one of the potatoes. Make parallel slits, spacing an inch apart. Repeat process with remaining five potatoes. Insert an herb sprig into each slit, holding the slit open with the paring knife. Place potatoes in a medium roasting pan. Drizzle with water, butter and olive oil. Sprinkle with salt and pepper. Bake until potatoes turn golden, about 30 minutes. Cover, and bake until fork tender, about 30-35 minutes.

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