PP: Roasted Potatoes with Rosemary and Thyme


Chef:  Zana Nikodinovski-Jancevski
Makes:  4 Servings
Prep: 10 minutes
Cook: 35-45 minutes depending on thickness



  • 4 Large peeled Idaho potatoes or 8 Ukon gold potatoes
  • 2 T Rosemary
  • 1 T Thyme
  • Salt
  • Garlic powder
  • Fresh cracked pepper
  • Lemon juice of 1/4 lemon


  1. Place oven on 350 degrees
  2. Wash whole peeled potatoes, do not dry potatoes.
  3. While the potatoes are wet slice them into thin slices, larger then potato chip.
  4. Drizzle the juice of 1/4 lemon over the potatoes.
  5. In a bowl sprinkle all above seasoning on potatoes, use as much as desired. I would recommend as much rosemary and thyme as you like, since this is what will hence the flavor.
  6. Line potatoes directly onto a cookie sheet, do not overlap potatoes then you won't get a "crispy" coating to some.
  7. Once the potatoes have baked for 20 minutes, check to see if the potatoes have a "crispy" coating.  If so, flip the potatoes over to "crisp" the other side.
  8. If the  potatoes haven't reached your desired coating, then continue baking until they do.
  9. Pair with your favorite ketchup, bbq sauce or by themselves!

Tip:   I like my potatoes crispy.  I bake them as long as possible, without burning them.


To your health,