Parsley, Sage, Rosemary, and Thyme





Ok, so this one was rather obvious but I’m trying to keep it simple in the beginning not just with the recipes but also with the references.  There were a lot of ways I could have gone with this oft repeated lyric from the song “Scarborough Fair/Canticle” and title of the album in which it appeared.  I chose to use potatoes which go so well with fresh herbs especially when roasting because of the ease of demonstrating how to cook with all four in the same dish.

I once read a quote from Paul Simon that he absolutely couldn’t listen to all the old songs he wrote back in his youth.  I’m sure I’m not alone in suggesting that was his best work not taking away some of his great solo work in the decades after the sixties when he and Art Garfunkel were the kings of soft rock ballads.  There were just so many great songs from that era by this duo that are just timeless.

Roasted potatoes are of course a side dish and they go with just about any meal.  Pair them with meat, lamb, pork, poultry, seafood, etc.  Choosing which type of potato to use is an important commodity to know.  Waxy potatoes like new or red potatoes work best due to their low starch content.  If you like your potatoes soft cook them longer in the oven at a lower temperature.  If you prefer them crispier, roast at a higher temperature for a shorter time.  If your roasting pan does not have a non-stick surface line the pan with parchment paper before cooking.  Always grease your pan before adding the potatoes.





            2 lbs. Red Bliss Potatoes

2 TBSP Olive Oil

½ TBSP chopped fresh Rosemary

½ TBSP chopped fresh Thyme

½ TBSP chopped fresh Sage

½ TBSP chopped Italian Parsley

1 TSP coarse Sea Salt or Kosher Salt

½ TSP ground Black Pepper



  1. Preheat oven to 400 degrees F
  2. Line a shallow roasting pan with parchment paper or if your pan is non-stick spray a little cooking oil on the bottom and sides
  3. Cut each Potato in half. Larger potatoes may need to be quartered.
  4. In a large bowl combine the cut Potatoes, Olive Oil, Rosemary, Thyme, Sage, Parsley, Salt, and Pepper.
  5. With clean hands gently mix all the items in the bowl making sure the oil and seasoning are spread evenly over all the Potatoes.
  6. In a single layer place the Potatoes in the pan
  7. Roast in the oven to desired level, about 25 minutes. If using parchment paper turn the potatoes over just once or not at all during cooking.  If not using parchment paper I recommend turning the potatoes a few times during cooking.

WINE PAIRING:  Since this is a side dish it will more depend on what you are serving as a main dish to find the right wine pairing.  Rosemary and thyme go very well with heavy reds like Cabernet Sauvignon and Merlot.  Sage is more delicate and pairs better with white wine.  Parsley goes well with most wines.  So, you have a lot of options here.





Author: Steve Melchior

I am a lover of many eclectic things; food, wine, art, music, travel, sports, movies, literature and of course The Grateful Dead. I combine all these interests into great ideas for food preparation and entertaining with friends and family.

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