45 minutes
A delicious and aromatic side dish featuring red potatoes seasoned with fresh herbs and butter, baked to perfection in foil.
Small Red Potatoes, unpeeled and halved
0 lb
Fresh Rosemary, chopped
teaspoons
teaspoons
Fresh Thyme, chopped
teaspoons
teaspoons
Unsalted Butter, cut into 0.5-inch pieces
tablespoons
Garlic Clove, thinly sliced
each
1. Preheat Oven
First, preheat your oven to 400 degrees Fahrenheit. This ensures that your oven is hot and ready by the time your potatoes are prepped and sealed in foil.
2. Season Potatoes
In a large bowl, toss the halved red potatoes with the chopped rosemary, salt, thyme, and pepper. Make sure every piece of potato is coated with the seasoning. This step is crucial as it evenly distributes the flavors, ensuring each bite is delicious.
3. Prepare Foil
Next, line a baking sheet with a 16 by 12-inch sheet of aluminum foil. Spread the seasoned potatoes evenly on the foil, leaving a 1.5-inch border around the edges. Arrange the potatoes so that the cut sides are facing down. This positioning helps them get that lovely, crispy edge.
4. Add Butter and Garlic
Scatter the butter pieces and sliced garlic evenly over the potatoes. The butter will melt and mix with the garlic, infusing the potatoes with rich, aromatic flavors.
5. Seal Foil Packet
Cover the potatoes with another 16 by 12-inch sheet of foil. Seal the edges by folding them inward in 0.5-inch increments 2 to 3 times. Continue folding around the perimeter to create a sealed packet. Sealing the packet traps the steam inside, which ensures the potatoes cook evenly and become tender.
6. Bake Potatoes
Place the foil packet in the preheated oven and bake for about 40 minutes. The trapped steam will cook the potatoes perfectly.
7. Cool and Serve
Once the baking time is up, let the packet cool for about 5 minutes. This makes it safer to handle. Carefully tear away the top foil using tongs, being mindful of the hot steam that will escape. Finally, serve the herb-buttered red potatoes hot. Enjoy the aromatic and flavorful side dish with your favorite main course!
Mix in chopped bacon and sliced onions for a savory profile and crisp bacon.
Add grated Parmesan or cheddar cheese for a gooey texture.
Include chopped cooked bacon or pancetta for a salty, smoky flavor.
Cut potatoes into wedges, season, and bake uncovered for a crispy alternative.
Sprinkle grated Parmesan, pecorino, smoked gouda, or add crumbled feta or goat cheese for a cheesy crust or tangy finish.
Select small, evenly-sized red potatoes for consistent cooking. The fresher the potatoes, the better the flavor. Try to get your hands on locally sourced or organic potatoes if possible.
Use fresh herbs over dried for a more vibrant flavor. Classics like rosemary, thyme, and parsley work beautifully. Chop them finely to maximize the release of their essential oils.
Take your softened butter and mix in the finely chopped herbs, some minced garlic, and perhaps a zest of lemon for brightness. Allow the butter to sit for an hour or so, letting the flavors meld together before applying it to the potatoes.
Test for doneness by carefully opening a packet and piercing a potato with a fork. They should be tender but not falling apart.
Once done, open the foil packets carefully to avoid steam burns, and drizzle with a high-quality olive oil or a squeeze of fresh lemon juice for an extra layer of flavor. Sprinkle on a little more fresh herbs for a pop of color and freshness.
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