Baked potatoes with herbs are a versatile, aromatic side dish with a golden, crispy skin and a soft, creamy interior. This dish comes from the tradition of simply roasting vegetables in the oven, and thanks to the combination of fresh rosemary and thyme, it gains a festive, herbal character perfect for Christmas Eve. They are served as a side to fish dishes, vegetarian cutlets, or as part of the holiday table — they pair beautifully with tangy sauces (e.g., yogurt-garlic) and pickled vegetables. Visually, they attract with their golden color and decorative leaves of fresh herbs; the flavor is a blend of the delicate sweetness of the potato, a distinct hint of garlic, and the resinous aroma of rosemary and thyme.
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Preheat the oven to 220°C (200°C with fan). Place the rack in the middle position of the oven. Take a baking tray measuring about 30x40 cm and line it with parchment paper or lightly grease it with a thin layer of oil to prevent sticking.
Wash the potatoes under cold water with a kitchen brush to remove the dirt. If the skin is thin and clean, you can leave it on; if the skin is thick or dirty, peel the potatoes with a peeler. Cut the potatoes into even pieces about 2-2.5 cm (quarters or eighths of large tubers) so that the baking time is uniform.
Place the chopped potatoes in a large pot and cover them with cold water. Add 5 g of salt (1 teaspoon). Bring to a boil over high heat, then simmer for 8-10 minutes — the goal is to achieve a slight softness at the edges, but not to cook them completely. Check with a fork: the top should be gently soft, but the center still firm.
Drain the potatoes in a colander and let them sit for a moment to steam off (1-2 minutes). Then, place them back in the empty pot or a large bowl and shake the pot or vigorously stir with a wooden spoon for 30-45 seconds to roughen the edges of the pieces — slightly torn surfaces will better catch the oil and become crispy.
In a bowl, combine olive oil (60 g) with crushed or finely chopped garlic (15 g), chopped fresh rosemary (10 g), and chopped thyme (5 g). Add 2 g of black pepper (2 pinches). Mix with a spoon to create an aromatic emulsion.
Place the slightly torn, lightly steamed potatoes into a bowl with oil and herbs. Gently mix with a silicone spatula or spoon for 1-2 minutes, so that each piece is evenly coated with oil and herbs. Taste one piece — add extra salt if needed.
Spread the potatoes on the prepared baking sheet in a single layer, making sure the pieces do not touch. Place in the preheated oven and bake for 40-50 minutes at 220°C (200°C with fan). Every 15-20 minutes, turn the potatoes with a spatula to ensure they brown evenly. Bake until the edges are golden and crispy, and the center is soft — check with a fork.
After baking, remove the tray from the oven. If you are using butter (optional), melt 20 g of butter in a small bowl and drizzle it over the hot potatoes, or toss pieces of butter onto the hot potatoes — the butter will melt and create a glossy glaze. Gently sprinkle with additional fresh finely chopped thyme or rosemary to taste.
Transfer the baked potatoes to a warm platter, garnish with a few sprigs of fresh rosemary and thyme. Serve immediately while they are still hot and crispy. They pair well with yogurt-based dips or horseradish sauce as a flavor contrast.
Collect the leftover fat and crumbs from the baking tray after it has cooled, and wash the tray with warm soapy water. If there are leftover potatoes, store them in a closed container in the fridge for up to 2 days; to reheat, use the oven at 200°C for 8-12 minutes to restore crispiness.
Baked potatoes as a side dish have been popular since the 19th century, when many European kitchens began using ovens and fats to achieve crispiness; the combination of potatoes with rosemary originates from Mediterranean cuisine.
Serve hot, garnished with fresh herb sprigs. You can serve with a yogurt-garlic dip or horseradish sauce. For an aesthetic presentation, use a simple white platter, where the golden potatoes will contrast with the green of the herbs.
Store in the refrigerator in an airtight container for up to 2 days. To regain crispness, reheat in the oven at 200°C for 8-12 minutes — avoid the microwave, which causes sogginess and moisture.
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