Recipe for: Baked Potatoes with Spring Herbs (May Day Side Dish) - photo 1
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Recipe for: Baked Potatoes with Spring Herbs (May Day Side Dish)

Pikantne Additions May Day 90 min Easy 6 wyświetleń ~9.53 PLN - (0)
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Description

Juicy, golden potatoes roasted with aromatic spring herbs are a classic yet elevated side dish perfect for a May Day table. The dish combines the creamy interior of the potato with a crispy skin, highlighted by hints of garlic, rosemary, and thyme. By briefly parboiling before roasting, you'll achieve a soft center while the exterior becomes crunchy. Serve with roasted meat, grilled pork neck, a young salad, or as a standalone snack. Visually, the dish is impressive — golden-brown crescent-shaped potatoes with green herb leaves and a possible sheen of butter or a drizzle of lemon. The recipe includes step-by-step instructions for beginners and ingredient alternatives.

Ingredients Used

Ingredients (9)

Servings:
4
  • Potatoes 4 szt. (~600 g)
  • Rapeseed oil 30 g
  • Garlic 3 ząbki (~15 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Rosemary 10 g
  • Thyme 10 g
  • ✨ Opcjonalne
  • Butter 30 g
  • Lemon 0.8 szt. (~60 g)
💰 Szacowany koszt dania: ~9.53 PLN (2.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 200°C (180°C with fan). Choose a large baking tray and line it with baking paper or lightly grease it with oil. Wash the potatoes under running water, scrubbing with a vegetable brush to remove the dirt. Dry with a paper towel.

Ingredients: Rapeseed oil
Use a large baking tray measuring at least 30x40 cm or two smaller ones, so the potatoes do not overlap. If you don't have baking paper, grease the tray with rapeseed oil.
2

Cut the potatoes into quarters (if they are small, cut them in half). Place the potatoes in a large pot, cover with cold water so that they are submerged by about 2 cm. Add 6 g of salt. Bring to a boil over high heat, then reduce the heat to medium and cook for 7-8 minutes — the potato should be slightly soft when pierced with a knife, but not overcooked.

Ingredients: Salt
Use a large pot with a lid. Check the softness by piercing the largest potato with a knife; if the knife goes in with slight resistance, the cooking time is perfect.
3

Drain the potatoes in a colander and set aside for 1-2 minutes to steam off. Then, vigorously shake the colander or gently toss the potatoes in the colander/cup to slightly roughen the edges — this will ensure crispiness after baking. Transfer the potatoes to a large bowl.

A colander with a fine mesh bottom makes draining water easier. Don't study it too precisely — slightly frayed edges are desirable.

Seasoning

4

In a bowl, combine 30 g of rapeseed oil, pressed or finely chopped garlic (15 g), chopped rosemary (10 g), and chopped thyme (10 g). Add 2 g of black pepper. Mix with a fork or a small whisk to combine the ingredients. Pour the mixture over the potatoes and mix thoroughly with your hand or a large spoon to ensure each piece is coated with a thin layer of oil and herbs.

Ingredients: Rapeseed oil, Garlic, Rosemary, Thyme, Black pepper
Use a sharp knife to finely chop the herbs or kitchen scissors. If you don't want to feel pieces of garlic, grate it on a fine grater.

Baking

5

Spread the potatoes on the prepared baking sheet in a single layer, skin side down if they have skin. Bake in the preheated oven for 30-40 minutes. After 20 minutes, use a wide spatula to gently turn the potatoes and spread them out evenly — this will help them brown on all sides. Bake until the skin is golden and crispy, and the inside is soft.

Ingredients: Rapeseed oil, Rosemary, Thyme, Garlic
Use a spatula or two spoons to avoid piercing the potatoes with sharp objects — losing juice will make them dry. The tray should be placed on the middle rack of the oven.

Finishing

6

After removing from the oven, wait 2-3 minutes. If you are using butter (30 g, optional), melt it and drizzle it over the potatoes, spreading it evenly. Squeeze fresh lemon juice (60 g, optional) over the potatoes just before serving to add freshness. Gently sprinkle with additional sea salt if needed.

Ingredients: Butter, Lemon, Salt
Add hot butter so that it melts well and gives a shine. Squeeze the lemon just before serving to maintain the crunchiness.

Serving

7

Transfer the potatoes to a warm platter or plates. Arrange them so that the golden crust is visible and garnish with a few sprigs of rosemary or thyme. Serve immediately to maintain crispness. Additionally, you can serve a yogurt dip or sour cream with dill.

Ingredients: Rosemary, Lemon
Best right after baking — the potatoes will harden and lose their crispiness after cooling for too long.

Fun Fact

💡

In Poland, potatoes have been a staple of the cuisine since the 18th century. Baked potato pieces (with aromatic herbs) were popular in rural homes as a way to use young potatoes during spring and summer festivities.

Best for

Majówka Grill Rodzinny obiad Piknik

Tips

🍽️ Serving

Serve hot, directly from the oven. They pair well with sauces based on sour cream, garlic sauce, homemade ketchup, or as a side to grilled meats. You can add chopped parsley just before serving.

🥡 Storage

Store in the refrigerator for up to 2 days in a closed container. To reheat and regain crispiness, warm in the oven on a baking sheet at 180°C for 8-10 minutes or in a pan over medium heat with a little oil. Avoid the microwave, as the potatoes will become rubbery.

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