When I think of food for our Easter dinner, the first thing I think of is the smoked ham that my husband makes. While he handles the main dish, I handle all the side dishes. Our menu changes a little bit year to year, but I always make some form of potatoes. Scalloped potatoes are a great option for Easter, as are mashed potatoes or these garlic and herb roasted potatoes! This recipe also roasts mushrooms with the potatoes and they are a perfect pair. When the baking sheet comes out of the oven and you transfer the roasted potatoes and mushrooms to a serving bowl, tear open a few balls of creamy burrata. The salty, crispy roasted potatoes paired with the creamy cheese is absolute perfection and a great potato side dish to have with any meal.
These garlic and herb roasted potatoes are so delicious and versatile. I used mixed baby potatoes for a variety of colors, but you can use any baby potatoes that you want. I haven’t tested it, but fingerling potatoes would also be a good option to try! Potatoes are mixed in a mixture of olive oil, salt, pepper, minced garlic, and fresh herbs. You can use whatever herbs you like, but I like using a variety of herbs to change up the flavors. In this recipe I used rosemary, thyme, oregano, and dill. It’s important to use fresh herbs in this recipe. These potatoes use simple ingredients but are full of flavor because they use fresh herbs and fresh garlic.
For even cooking time, make sure all potatoes are roughly the same size. Some will be fine to cut in half, but some you may need to cut into quarters. Toss the potatoes with your garlic, herb, and olive oil mixture and spread on a rimmed baking sheet. The potatoes will take about 25-30 minutes to roast, and halfway through cooking add your mushrooms and toss to combine. Your potatoes are done when they are tender and you can easily insert a fork into them. Once you’re done, transfer to a serving bowl (or serve straight from the baking sheet!) and tear apart a few balls of creamy burrata. Serve immediately as the burrata will begin to melt onto the potatoes.
No matter what you serve them with, these garlic and herb roasted potatoes are sure to be a hit!
- 2 lbs. baby potatoes, halved or quartered
- 3 tbsp. olive oil
- 1½ tsp. salt
- 4 garlic cloves, minced
- ½ tsp. black pepper
- 3 tbsp. finely chopped fresh herbs. I used a mix of rosemary, thyme, dill, and oregano
- 8 oz. baby portobella mushrooms, quartered
- 2-3 balls of fresh burrata cheese
- Preheat oven to 400 degrees Fahrenheit. Spread the potatoes on a rimmed baking sheet lined with parchment paper.
- In a small bowl, mix together olive oil, salt, garlic, pepper, and herbs. Spread the mixture over the potatoes and toss with your hands to combine.
- Roast for 15 minutes. Add the quartered mushrooms to the baking sheet and toss to combine, then roast for another 10-15 minutes until the potatoes are tender.
- Transfer the potatoes to a serving dish and tear apart a few balls of fresh burrata to place on top. Serve immediately.
- Enjoy!
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