Hey there, foodies! I’m a supplier of fresh potatoes, and let me tell you, potatoes are like the rockstars of the vegetable world. They’re versatile, delicious, and can be prepared in so many different ways. But one thing that can really take your potato dishes to the next level is pairing them with the right herbs. In this blog, I’m going to share some of the best herbs to use with fresh potatoes and give you some tips on how to incorporate them into your cooking. Fresh Potato
Rosemary
Rosemary is a classic herb to pair with potatoes. Its strong, piney flavor adds a depth and earthiness to potato dishes. When combined with fresh potatoes, it creates a match made in heaven. One of my favorite ways to use rosemary with potatoes is to make rosemary roasted potatoes. Here’s how you can do it:
Preheat your oven to 425°F (220°C). Cut your fresh potatoes into bite – sized pieces. Place them in a baking dish and drizzle with olive oil. Add a handful of fresh rosemary leaves, which you’ve roughly chopped, a sprinkle of salt, and a bit of black pepper. Toss everything together so the potatoes are coated evenly. Then bake in the oven for about 30 – 40 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside.
Another idea is to make a rosemary and potato mash. Boil your potatoes until they’re soft. Drain them and add some butter, milk, and the chopped rosemary. Mash everything together until it’s smooth and creamy. The rosemary gives the mash a unique and fragrant twist.
Thyme
Thyme is another great herb for fresh potatoes. It has a subtle, slightly minty and lemony flavor that complements potatoes perfectly. Thyme works well in both roasted and boiled potato dishes.
For roasted potatoes with thyme, follow a similar process as the rosemary roasted potatoes. After cutting the potatoes and putting them in the baking dish, add a few sprigs of fresh thyme, some olive oil, salt, and pepper. You can also add a bit of garlic for extra flavor. Bake in the preheated oven at 400°F (200°C) for around 35 minutes, turning the potatoes halfway through. The thyme will infuse the potatoes with its lovely aroma, and you’ll end up with deliciously flavored spuds.
If you’re making a potato salad, thyme is a wonderful addition. Boil your potatoes until they’re just tender. Let them cool a bit, then cut them into chunks. In a bowl, combine the potatoes with a simple dressing made of mayonnaise, a squeeze of lemon juice, chopped fresh thyme, and some minced red onion. Mix well and refrigerate for a few hours to let the flavors meld.
Parsley
Parsley is a versatile herb that adds a fresh and bright flavor to potato dishes. It’s not as overpowering as rosemary or thyme, so it can be used in a wide variety of recipes.
One of the easiest ways to use parsley with fresh potatoes is to make parsley – buttered potatoes. Boil your potatoes until they’re cooked. Drain them and place them in a bowl. Melt some butter in a small pan and add a generous amount of chopped fresh parsley. Pour the parsley – butter over the potatoes and toss gently. The parsley gives the buttery potatoes a pop of color and flavor.
You can also use parsley to garnish potato soups or stews. Just sprinkle some chopped parsley on top before serving. It not only makes the dish look more appealing but also adds a fresh taste to each spoonful.
Chives
Chives are mild and onion – like in flavor, and they’re perfect for adding a touch of freshness to potato dishes. They work really well in baked potatoes.
When you’re making a baked potato, simply slice up some fresh chives. After popping your baked potato out of the oven, cut it open and top it with a little bit of butter. Then sprinkle the chopped chives on top. You can also add some sour cream and cheese for a more indulgent treat. The chives add a nice contrast to the rich flavors of the butter, sour cream, and cheese.
Chives can also be used in potato pancakes. When you’re grating the potatoes for the pancakes, mix in some chopped chives along with the flour, eggs, and seasonings. The chives will give the pancakes a unique flavor that’s both savory and fresh.
Sage
Sage has a warm, slightly peppery flavor that can enhance the taste of fresh potatoes. It’s a great herb to use in fall and winter potato dishes.
One of my favorite sage – potato combinations is sage – roasted purple potatoes. Purple potatoes are not only beautiful but also have a slightly nutty flavor. Cut the purple potatoes into wedges and place them in a baking dish. Drizzle with olive oil, add a few fresh sage leaves, salt, and pepper. Roast in the oven at 400°F (200°C) for about 35 minutes. The sage will infuse the potatoes with its wonderful aroma, and the purple color makes the dish look really special.
You can also make a sage – potato puree. Boil your potatoes until they’re soft. Drain them and add some sage leaves, butter, and a little bit of milk. Mash everything together until it’s a smooth puree. The sage gives the puree a rich and comforting flavor.
Oregano
Oregano is a herb commonly associated with Italian cuisine, and it can bring a Mediterranean flair to your potato dishes.
For oregano – seasoned potatoes, cut your fresh potatoes into small cubes. In a bowl, mix together some dried oregano (if you don’t have fresh), olive oil, salt, and a pinch of red pepper flakes. Toss the potato cubes in the mixture until they’re well – coated. Then spread them out on a baking sheet and bake at 425°F (220°C) for about 25 – 30 minutes, or until they’re crispy. The oregano gives the potatoes a zesty and savory flavor that’s perfect for a side dish.
You can also use oregano in potato pizzas. Roll out some pizza dough and spread a thin layer of tomato sauce on it. Top with sliced potatoes, fresh oregano leaves, some mozzarella cheese, and a sprinkle of Parmesan. Bake in the oven until the crust is golden and the cheese is melted and bubbly.
Basil
Basil has a sweet and slightly spicy flavor that can be a great addition to potato dishes. It’s especially good in warm weather recipes.
One idea is to make a basil – potato frittata. Grate some fresh potatoes and squeeze out the excess moisture. In a bowl, combine the grated potatoes with beaten eggs, chopped fresh basil, salt, and pepper. Heat some olive oil in a pan and pour in the potato – egg mixture. Cook over medium – low heat until the bottom is set, then flip it over and cook the other side until it’s cooked through. The basil gives the frittata a fresh and summery taste.
You can also make a basil – potato salad. Boil your potatoes and cut them into chunks. In a small bowl, whisk together some olive oil, balsamic vinegar, chopped basil, minced garlic, and a bit of Dijon mustard to make a dressing. Toss the potatoes in the dressing and let it sit for a while to absorb the flavors.
As a fresh potato supplier, I’m always excited to see how people use my potatoes in different and creative ways. These herb combinations are just a starting point, and I encourage you to experiment and find your own favorite pairings. Whether you’re a home cook looking to make a delicious family meal or a chef in a restaurant, these herb – potato combinations are sure to impress.
If you’re interested in purchasing fresh potatoes for your kitchen or business, don’t hesitate to reach out. Let’s start a conversation about how we can work together to get the freshest and highest – quality potatoes to your table.
Pure White Garlic References:
- "The Herb Companion" Magazine
- "The Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker
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