Coriander and Thyme Potatoes

Servings: 4-6


Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2-inch-thick wedges
2 tablespoons olive oil
1 1/2 teaspoons coriander seeds, ground
1 teaspoon thyme, dried
Salt and pepper to taste
Fresh parsley sprig, optional


Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in a large bowl. Transfer to prepared sheet, spreading in a single layer.

Sprinkle with salt and pepper. Place in the top third of the oven and bake until golden, occasionally turning with a spatula, about 40 minutes. Season to taste with coarse salt and serve.
A garnish of fresh parsley can dress up this recipe when serving for a special occasion.
Herbs are some of the easiest, and most useful, plants to grow in a garden or containers. Best of all, you can enjoy them through the growing season and still preserve some for use later. We’ve got Tips for Harvesting and Preserving Herbs to help you get the most out of your homegrown herbs.

Leave a Comment

Your email address will not be published. Required fields are marked *