Aromatic roasted potatoes with fresh herbs are a classic of the Polish table with a summer twist: we use young potatoes, fresh rosemary and thyme, and a touch of lemon zest for freshness. The dish is simple, hearty, and versatile — great as a standalone main dish (with kefir, cottage cheese, or salad) or as a side to grilled meat. The dish has a contrast of crispy, golden skin and soft interior; the green herb leaves add aroma and a nice appearance on the plate.
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Preheat the oven to 200–220°C (top-bottom). If using a convection setting, set it to 200°C. Place the rack in the middle position. The oven must be hot for the potatoes to start browning immediately.
Wash the potatoes thoroughly with a brush under running water, do not peel — the skin will add crunch. If the potatoes are large, cut them in half or quarters so that the pieces are of similar size (about 3–4 cm). Leave smaller ones whole.
In a large pot, cover the potatoes with cold water, add 5 g of salt (1/2 teaspoon), and bring to a boil. Once boiling, cook for 6–8 minutes (counting from the moment it starts boiling) — the goal is to partially cook (parboil) them so that the inside softens but does not fall apart.
Drain the potatoes in a colander and leave them for 2 minutes to let the excess water evaporate. Then transfer them to a dry cloth or baking sheet and gently dry them by shaking or touching with a paper towel — moist surfaces brown less well.
In a large bowl, pour in the rapeseed oil, add the peeled and crushed garlic or finely chopped garlic, chopped rosemary and thyme, sweet paprika, pepper, and the remaining salt. Mix until the ingredients are combined.
Place the dried potatoes in a bowl with the marinade. Gently mix so that each piece is coated with oil and herbs. Transfer the potatoes in a single layer to a baking sheet lined with parchment paper or to a lightly greased baking dish.
Bake in a preheated oven for 25–30 minutes. After 15 minutes, open the oven and turn the potatoes with a spatula to ensure they brown evenly. Continue baking until the skin is golden and crispy, and the inside is soft (check with a fork).
If you are using butter, add it to the baking tray in small pieces during the last 3–5 minutes of baking — it will melt and create a buttery shine. After removing from the oven, sprinkle with finely chopped parsley and lemon zest (if using). Serve immediately.
Serving: serve the potatoes hot, on a large platter or arranged individually on plates. You can add natural yogurt or cottage cheese with dill on the side as a cool contrast.
In Poland, potatoes made their way into everyday cooking in the 18th-19th century and became a staple of the diet. Baked potatoes were popular in the countryside — they were baked in ashes or in a bread oven with the addition of herbs from the garden.
Serve with sour curd and dill, kefir, sauerkraut salad, or roasted meat (duck, pork neck). Adding fresh lemon and parsley will enhance the aroma of the herbs. For a vegan version, omit the butter and serve with a sauce based on plant yogurt.
Store in the refrigerator in a closed container for 2–3 days. To refresh and regain crispness, heat in the oven at 200°C for 8–10 minutes; avoid the microwave, as the crust will become soft.
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Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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