Simple Roasted Potatoes with Rosemary, Thyme, and Coconut Oil
Our Roasted Potatoes with Rosemary, Thyme, and Coconut Oil offer a delicious, wholesome option that’s perfect for any meal! By roasting instead of frying, and using coconut oil as a healthy alternative to traditional cooking oils, these potatoes bring a fragrant, crispy bite that is sure to please.
The Perfect Flavor Blend
What makes these roasted potatoes stand out is the simple yet powerful combination of fresh herbs and high-quality coconut oil.
Rosemary and thyme are classic pairings with potatoes, adding earthy, pine-like notes and a subtle warmth that enhances the natural sweetness of the spuds. Coconut oil adds a layer of richness and subtle nuttiness, creating a melt-in-your-mouth texture while promoting heart health and balanced energy.
Perfectly Roasted Potatoes with Rosemary, Thyme & Coconut Oil
When you think of Southern potatoes, fried varieties might come to mind. But frying in heavy oils can increase the calorie count and load your dish with unhealthy fats.
By roasting these potatoes with coconut oil, you significantly reduce the fat content without sacrificing flavor. Coconut oil’s high smoke point ensures the potatoes come out perfectly crisp without becoming greasy or charred.
Plus, roasting requires much less oil than frying, making it a light, healthy way to enjoy this comfort food.
Pairing Ideas for Any Meal
Roasted potatoes with rosemary and thyme are incredibly versatile, making them a great side dish for breakfast, lunch, or dinner. Here are a few pairing ideas to elevate your meals:
- Breakfast: Serve alongside scrambled eggs and turkey bacon for a filling, balanced start to your day.
- Lunch: Pair with a crisp garden salad and grilled chicken for a refreshing midday meal.
- Dinner: These roasted potatoes go perfectly with roasted turkey, grilled steak, or baked salmon for a satisfying dinner plate.
You can also toss the leftovers into a veggie-packed frittata for an easy meal-prep option!
Light & Crispy Roasted Potatoes with Coconut Oil and Herbs
Aside from the flavor, coconut oil is a great option for roasting because it’s rich in medium-chain triglycerides (MCTs), which are known to provide quick energy and support fat-burning processes.
It’s also packed with antioxidants, giving this dish an extra nutritional boost.
Whether you’re looking to eat a bit healthier or just want to try something new, these Roasted Potatoes with Rosemary, Thyme, and Coconut Oil are a perfect addition to your Southern kitchen repertoire.
Enjoy the aromatic herbs, crispy texture, and guilt-free indulgence of this roasted dish—and give your usual fried potatoes a run for their money!
Be sure to let us know in the comments how you enjoyed this recipe, and follow Sincere Scribbles for more Southern-inspired recipes with a modern, healthy twist!
Delicious Roasted Potatoes with Rosemary & Thyme Recipe
Equipment
- 1 Large Baking Sheet
- 1 large mixing bowl for coating and tossing
Ingredients
- 8 large potatoes, peeled and diced
- 1/4 cup coconut oil, melted
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tbsp Badia Complete seasoning
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the potatoes by peeling and dicing them into even, bite-sized chunks. This helps ensure that they cook evenly.
- In a large mixing bowl, combine the diced potatoes with the melted coconut oil. Make sure the potatoes are fully coated in the oil for even roasting.
- Season the potatoes by adding the Badia Complete seasoning, rosemary, thyme, salt, and pepper to taste. Toss everything together to ensure that the seasoning is evenly distributed.
- Spread the potatoes in a single layer on a large baking sheet lined with parchment paper or lightly greased. Avoid overcrowding the pan, so the potatoes can roast and crisp up instead of steaming.
- Roast the potatoes in the preheated oven for 30-35 minutes, turning halfway through to ensure even browning. The potatoes should be golden brown and crispy on the outside while tender on the inside.
- Once done, remove from the oven and let them cool slightly before serving.
