Rustic Herb Roasted Potatoes using Scarborough Fair Infused Olive Oil

These Rustic Herb Roasted Potatoes are all about crisp edges, fluffy centers, and the kind of savory herb flavor that makes a side dish feel memorable. The magic starts with Scarborough Fair Infused Olive Oil Blend, which gives the potatoes a warm, herb-forward finish that feels right at home with weeknight dinners, roasted mains, or a relaxed family table.

Garden Infuzions

Rustic Herb Roasted Potatoes using Scarborough Fair Infused Olive Oil

Golden potatoes roasted with Scarborough Fair Infused Olive Oil Blend, garlic, and herbs for a simple side with big, savory comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American Classics, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 pounds baby Yukon Gold potatoes cut into halves or quarters
• 3 tablespoons Scarborough Fair Infused Olive Oil Blend
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary crushed
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh parsley chopped
• 1 tablespoon grated Parmesan cheese optional
• 1 lemon wedge for serving, optional

Equipment

• 1 Large mixing bowl For tossing the potatoes and seasonings
• 1 Sheet Pan Large enough to hold potatoes in a single layer
• 1 Spatula For turning potatoes during roasting
• 1 Chef’s knife For cutting potatoes evenly
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Preheat the oven to 425°F and place a large sheet pan in the oven while it heats if you want extra crisp bottoms.
2. 2. In a large bowl, toss the potatoes with Scarborough Fair Infused Olive Oil Blend, extra-virgin olive oil, minced garlic, salt, black pepper, dried parsley, rosemary, and thyme until evenly coated.
3. 3. Spread the potatoes on the hot sheet pan in a single layer with a cut side down where possible.
4. 4. Roast for 20 minutes, then turn the potatoes with a spatula and roast for another 15 to 20 minutes until browned and tender.
5. 5. Transfer the potatoes to a serving bowl and toss with fresh parsley.
6. 6. Finish with Parmesan if using, and serve warm with lemon wedges on the side if you want a bright squeeze at the table.

Notes

For the best texture, avoid crowding the pan. If your potatoes are cut larger than average, add a few extra minutes to the roast time. Keep the seasoning simple so the herb flavor from the blend stays front and center.

Tried this recipe?

Let us know how it was!

Recipe Tips

Cut the potatoes into even chunks so they roast at the same pace, and spread them out in a single layer for the best browning. If you want extra crisp edges, use a preheated sheet pan and let the potatoes sit undisturbed for the first half of roasting.

Serving Suggestions

Serve these potatoes alongside roasted vegetables, grilled protein, or a simple green salad. They also work well with fried eggs at brunch or tucked into a bowl meal with fresh herbs and a spoonful of yogurt or sour cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan or in a hot skillet so the potatoes regain some of their crisp texture.

Variations

Swap in Yukon Gold potatoes for a creamier bite, add red onion wedges for extra sweetness, or finish with grated Parmesan for a richer savory edge. A pinch of smoked paprika also pairs nicely with the herb blend.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor ideas, serving inspiration, and easy dishes built around real ingredients.