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Herbs/spices for roasted potatoes?

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. 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


    2 Replies
    1. re: kchurchill5

      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.

    2. 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

        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. sage can be really nice with potatoes, too.

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

          2 Replies
            1. re: jaykayen

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

          1. 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. 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. 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.


                  1. 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. 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. re: kchurchill5

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

                            1. re: alkapal

                              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. When I make mine I melt butter for 30 sec in microwave. Then toss in the potatoes, and then add rosemary, garlic powder, and ground pepper. And before I throw them in the pant while pan is still heating up I throw just a little bit of butter to help them from not sticking and burning. And then while they've had time to heat for a couple minutes add more of the same spices.....but from what my fiance tells me I need to not add more rosemary....didn't know they over power that much but hey it was the first time I've ever made anything with rosemary before......All aside it was the best thing I have ever made and I've been cooking since about the 3rd grade....but I've been cooking without measuring for maybe 9 years maybe.....thanks for all the good tips....maybe this will help anyone else out