Oven-roasted potatoes

Total time: 1hr 30m
Preparation Time: 30m

For 4 people


Katja (FOOBY Team)

Nutritional Information

Contains 508 Kcal, 7g Protein, 58g Carbohydrates, 26g Fat


  • Herb oil
  • 1 tbsp thyme, finely chopped
  • 30 g butter
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp sage, finely chopped
  • 2 tbsp olive oil
  • 1 garlic clove, pressed
  • Potatoes
  • 1.5 kg waxy potatoes, peeled, cut into approx. 3 cm pieces
  • salted water, boiling
  • 0.5 tsp salt
  • Dip
  • 100 g crème fraîche
  • 1 tbsp mayonnaise
  • 2 tbsp mild mustard
  • 1 tbsp liquid acacia honey
  • 0.25 tsp salt
  • a little pepper

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  • Herb oil

    Heat the butter and oil in a small pan. Add the garlic and herbs, leave to infuse on the switched-off hob for approx. 15 mins.
  • Potatoes

    Cook the potatoes in salted water for approx. 15 mins., drain and allow the water to evaporate for approx. 5 mins. Place the potatoes in a bowl, pour the herb oil into the bowl through a sieve, set aside the herbs. Mix the potatoes with the oil and salt, crushing the surface of the potatoes slightly in the process (see note). Transfer the potatoes to a baking tray lined with baking paper.
  • To roast

    Approx. 45 mins. in the centre of an oven preheated to 200°C. Turn the potatoes twice during cooking. Scatter the reserved herbs over the potatoes, return to the oven for approx. 15 mins.
  • Dip

    Mix the crème fraîche with the mayonnaise, mustard and honey, then season. Serve the dip with the roast potatoes.
  • Serve with:

    Leaf salad

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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