Roast or Grilled Potatoes with Fresh Herbs

Roast Potatoes

Crisp on the outside and soft on the inside, these are a popular potato side. You can use less butter – but we both love butter.


  • 2 medium (10oz, 300gr total) potatoes
  • 1 tbs olive oil
  • 1/2 tsp paprika
  • 1 tbs whole fresh savory leaves
  • 1 tbs chopped chives
  • 2 tbs butter


  • Slice potatoes in quarters the long way.
  • Then slice in half or thirds the short way.
  • Put oil and paprika into bowl and mix.
  • Add potatoes and stir, coating thoroughly.
  • Cook on barbecue (grill) for 30 – 35 minutes or until done.
  • Stir occasionally as they tend to develop ‘hot spots’ and can get a little crispy.
  • Or you can roast them in the oven:
  • Arrange potatoes on a baking sheet.
  • Bake at 400F for 30 minutes.
  • To finish:
  • Put potatoes into a bowl, add butter, herbs, and toss well, to melt butter and coat potatoes.


Use an old metal pie plate or cake tin or foil barbecue container to make cooking potatoes easier. The fresh herbs are added to finish.
Substitute thyme, oregano, marjoram or your favorite for the savory.


Keywords: potatoes, herbs, grilled potatoes

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