(Petites) Pommes de Terre au Four

Need a simple side for dinner or an easy-to-make 4th of July BBQ dish? Look no further!

This particular dish was based off of Ina Garten’s Rosemary Roasted Potatoes recipe but lacking rosemary, I had to make due with some thyme that I had at home.  Prep took an entire 10-15 minutes but you’ll have to wait a good 45-60 minutes (the original Ina Garten recipe says 30 minutes but my baby yukon potatoes were still crunchy on the inside so I kept them in for another 15-30 mins).

Roasted Thyme Potatoes (the recipe is easily doubled, or tripled)

You’ll need:

  • 1.5 lbs of baby yukon potatoes
  • 3-4 tbsps of olive oil (and more if needed for basting)
  • 2 tsp of salt
  • 1 tsp of pepper
  • 1/2 tbsp of chopped thyme

What to do:

  • Give the baby yukon potatoes a good wash and trim off the ends of the potatoes.
  • Preheat the oven to 425F/215C degrees.
  • Next, taking a (paring) knife and holding the potato length-wise, cut from top to bottom within 1/4 inch of the bottom taking care to space out the slices approx. 1/8 inch apart.
  • Setting the potatoes aside, mix all the other ingredients together in a small bowl.
  • Before setting the potatoes in the baking dish, roll them individually in the small bowl of olive oil/thyme/salt + pepper.   Line the potatoes up so the sliced side is facing upwards – as pictured above.
  • Pop the dish into the oven and set a timer for 30 mins; it took nearly 60 mins for mine to be done but it might’ve just been a glitch in my oven (I think I also had chicken in the oven at the same time for a short period).
  • Remove from oven, and enjoy! (we ate ours with a side of Kensington’s ketchup)


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