Baked Herb Potato Rounds
A few days ago I shared my Orange Herb Roasted Chicken with Potatoes and part of what makes that recipe so yummy is the potatoes you tuck around the chicken. In testing (and retesting and retesting… there’s a lot of testing that happens over here) I decided I needed to craft a way to make those potatoes without the chicken for those nights when you just need a good dish.
These Baked Herb Potato Rounds are easy. Obviously. You know that’s what I like, friends. But really the prep is minimal. Cut. Drizzle. Sprinkle. Eat. BOOM.
They taste so buttery but there’s zero butter (or dairy of any kind). The combination of using gold or yellow potatoes with olive oil produces that buttery goodness. It’s like foodie magic.
Be consistent with how you slice so that each round is close to 1/4 inch thick. Definitely no thicker. Thicker potatoes will take longer to cook and if you go too thin you’ll end up burning them. Don’t do that. There will be tears.
I experimented with a few ways of baking these rounds. You can of course spread them out so they’re not overlapping but then you’re not able to make very many at a time. Since they’re so good that’s a problem. In the end I decided to let the rounds overlap each other a bit. Most of each round should be uncovered because you want to get a lot of salt, pepper, and herbs on each.
Cooking for two and don’t want a huge mountain o’ potatoes? First, WHY THE HECK NOT? These are potatoes, ya’ll. Is there such a thing as too many? I think not. Second, these reheat beautifully. I recommend making the full recipe and just using your leftovers for the next few meals. And if I haven’t convinced you that more is better, of course you can always half the recipe.
More roasted potato recipes:
Baked Herb Potato Rounds
- 6 medium gold or yellow potatoes
- 4 tbsp olive oil, extra virgin
- fresh rosemary, thyme, parsley, or oregano, I prefer a mix of rosemary and thyme.
- salt & pepper to taste
- Preheat oven to 425 degrees.
- Pour 2 tbsp extra virgin olive oil on baking sheet. Use your fingers to spread the oil so that it's coated the entire sheet.
- Slice potatoes into thin circles (1/4 inch in thickness). Lay them on the baking sheet so they slightly overlap each other.
- Drizzle remaining 2 tbsp over all potato rounds. Liberally salt and pepper.
- Chop your fresh herbs and sprinkle over potatoes.
- Bake for 20 to 25 minutes. I like to check mine at 20 minutes but typically end up leaving them in for the full 25 minutes. Finished potatoes should be tender. You may see some browned edges anywhere where potatoes were cut especially thin.