New Potatoes from Oven with Thyme and Rosemary

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

New Potatoes from Oven with Thyme and Rosemary

Instructions

Wash the potatoes thoroughly and scrape off any loose, loose skin. Then leave the small potatoes whole, cut the larger ones into wedges and place them in a sealable bowl or plastic bag.
Wash the rosemary and thyme, pluck from the twigs and roughly chop.
Add the rosemary, thyme, pepper, paprika, a little salt and the oil to the potatoes in the bowl or bag, close and shake well. The oil and spices should be well distributed.
Preheat the oven to 180 ° C fan oven.
Cover a tray with baking paper and place the potatoes on top.
Bake for about half an hour on the middle shelf until the potatoes are soft on the inside and crispy on the outside.
A quark dip or garlic mayonnaise and a fresh salad also tasted very good.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.