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Herbs/spices for roasted potatoes?

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phoenikia Jan 28, 2009 06:16 AM

I usually use olive oil, rosemary and black pepper, but recently tried sweet paprika, cumin, and garlic instead of the rosemary on my potatoes, and liked how they turned out. What spices or spice blends do you like to use?

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  1. kchurchill5 RE: phoenikia Jan 28, 2009 06:26 AM

    I have tried curry and garlic although not a big fan of curry.
    Did a 5 chinese spice which was good
    Also one with red pepper, herbs and brown sugar, sweet and savory Ok ...
    Also, fresh herbs, oj and olive oil.
    I have to look this up but it was tomato sauce, brown sugar, herbs and a few other things
    I have to fine that again. Very good potatoes

    Onions`12

    2 Replies
    1. re: kchurchill5
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      phoenikia RE: kchurchill5 Jan 28, 2009 06:51 AM

      Thanks for the ideas:) I've tried 5 chinese spice on roasted sweet potatoes, but think I might not have acquired a taste for the spice blend.

      1. re: phoenikia
        kchurchill5 RE: phoenikia Jan 28, 2009 06:57 AM

        Agreed, different

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      RosemaryHoney RE: phoenikia Jan 28, 2009 06:38 AM

      One of my favorite things about potatoes is that they pair really well with any spices. I try to complement what I'm serving, or use what I have fresh on hand. I have lots of thyme, so I've been using that lately. Also, smoked paprika is fantastic. I also like to use a sprinkle of adobo. In the summer, I grill potatoes and then toss them with oo and fresh chopped basil and mint - it's really good. I also have tossed them in a little real maple syrup and chile powder when serving them with spice-rubbed pork chops - that was a real hit, and super tasty with the combo of sweet and hot.

      1 Reply
      1. re: RosemaryHoney
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        phoenikia RE: RosemaryHoney Jan 28, 2009 06:48 AM

        Those ideas sound great, RosemaryHoney. I have some smoked paprika, and haven't really been using it, so I'll try it out on my next batch!

      2. perk RE: phoenikia Jan 28, 2009 06:39 AM

        sage can be really nice with potatoes, too.

        1 Reply
        1. re: perk
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          phoenikia RE: perk Jan 28, 2009 06:48 AM

          Thanks perk!

        2. kchurchill5 RE: phoenikia Jan 28, 2009 06:50 AM

          Honey and mint has been a standard for years along with adobo

          2 Replies
          1. re: kchurchill5
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            jaykayen RE: kchurchill5 Jan 28, 2009 01:22 PM

            hmmm...sounds interesting.

            1. re: jaykayen
              kchurchill5 RE: jaykayen Jan 28, 2009 01:37 PM

              sorry honey and mint on a seperate time adobo. Sorry about that typo.

          2. d
            Diane in Bexley RE: phoenikia Jan 28, 2009 08:04 AM

            We grow fresh herbs in the summer and dry them for winter usage. Suggestions:
            thyme, garlic & EVOO with a splash of lemon juice.
            chopped shallots, garlic, rosemary & EVOO with Hungarian paprika
            garlic, EVOO & dried oregano (this is great with chicken - Chicken Vesuvio)

            1. j
              jzerocsk RE: phoenikia Jan 28, 2009 08:08 AM

              I like dill.

              1. kchurchill5 RE: phoenikia Jan 28, 2009 08:58 AM

                I like to roast with evoo, salt and pepper and then when done ... mix a little dill and parsley and toss with 1/4 cup heavy cream. It doesn't make a rich sauce but the potatoes soak up a little of the cream. It is just to add a little flavor which is nice. A simple dish

                1. Phoo_d RE: phoenikia Jan 28, 2009 01:20 PM

                  I always seem to have half an onion floating around in my fridge and will finely dice this and toss with the potatoes. Add in olive oil, salt/pepper, fresh thyme, and they're great.

                  Phoo-D
                  http://www.phoo-d.com

                  1. f
                    FriedClamFanatic RE: phoenikia Jan 28, 2009 01:53 PM

                    Rosemary is always good. I use some tumeric if I want a more "Golden" look. I add some quatered onions halfway through so they don't burn, and garlic for the last 5-10 mins.

                    1. j
                      jerzzy RE: phoenikia Jan 28, 2009 02:06 PM

                      I've tried most of these suggestions but the absolute most unbelievable potates (any kind, mashed, roasted, baked!!) are made using
                      Penzeys "Fox Point seasoning"
                      Really tops everything I've ever tried.

                      1. alkapal RE: phoenikia Jan 29, 2009 04:29 PM

                        indian potatoes are good: http://www.essortment.com/all/indianp...
                        http://indianfood.about.com/od/vegeta...
                        http://www.culinarycafe.com/Vegetable...

                        this will give you tons of indian potato ideas: http://www.indobase.com/recipes/categ...

                        jeera is cumin: http://indianspicetrail.blogspot.com/...
                        kothmir is cilantro leaves

                        here is a good indian ingredient translator: http://www.cs.virginia.edu/~an4m/reci...

                        5 Replies
                        1. re: alkapal
                          kchurchill5 RE: alkapal Jan 29, 2009 06:06 PM

                          Nice links

                          1. re: kchurchill5
                            alkapal RE: kchurchill5 Jan 29, 2009 06:48 PM

                            potatoes are one of the great blank slates in the food world, don't ya think, k?

                            1. re: alkapal
                              kchurchill5 RE: alkapal Jan 29, 2009 06:50 PM

                              I would die if I couldn't eat potatoes ... probably literally :) I love cooking with them. Anything goes which is so much fun. Totally Agree!! And they aren't just American, it is world wide which is really fun and interesting.

                              1. re: kchurchill5
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                                FriedClamFanatic RE: kchurchill5 Jan 30, 2009 04:32 AM

                                Potato lovers might be interested in the following:

                                http://www.figandcherry.com/blog-even...

                                1. re: FriedClamFanatic
                                  kchurchill5 RE: FriedClamFanatic Jan 30, 2009 04:57 AM

                                  Interesting site.

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