Oven-Baked Herb Potatoes

These herb-roasted potato slices deliver maximum crispiness with minimal fuss, thanks to a simple brush of oil and a shower of dried Mediterranean herbs.

The high oven heat caramelizes the edges while keeping the centers fluffy and tender.

Serve them hot alongside roasted chicken, grilled steak, or as part of a vegetarian holiday spread.

Kitchen Tips

• Slice evenly: Use a mandoline or sharp knife to cut uniform ¼-inch slices so they cook at the same rate and brown evenly.
• Don’t overcrowd: Arrange potato slices in a single layer with space between them; overlapping creates steam instead of crispy edges.
• Try fresh herbs: If you have fresh thyme or oregano, double the amount and add them during the last 5 minutes of roasting to preserve their bright flavor.