Easy Herbed Potato Tray Bake Recipe
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This easy herbed potato tray bake is a go-to here for a very fussy eater — a healthier alternative to French fries that still hits the spot.
How do you make a tasty dish without much effort or preparation? This easy herbed potato tray bake is what I make often, because my child is a very fussy eater. If you’re looking for a tasty and easy recipe for fussy kids, this should work.
Our garden had a reasonably good potato harvest despite a cold summer, and we managed to harvest a few sweet potatoes in the fall too — so it was a natural fit to combine both in this tray bake. Our cellar isn’t ideal for long-term storage, so the potatoes wouldn’t have lasted through winter anyway. I’ve been using them up in a variety of recipes, like rösti, salads, and softer ones in soups.
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A Healthier Alternative to French Fries
This recipe exists because a certain someone loves French fries — deep-fried and high in fat, definitely not an ideal everyday choice. Finding a healthier option led to this tray bake, and luckily it’s a hit, so it gets made often, especially after a good potato harvest.
Choosing the Right Potato
The best way to bake these with little fat is in a heavy glass dish that can handle high heat — a Pyrex dish has done the job well for over a decade here. Use the Charlotte variety of potatoes for this bake, since a sturdier variety holds its shape and won’t collapse after baking.
Using Up the Harvest
Potatoes don’t store well long-term in the cellar here, so they tend to get used up quickly in a variety of dishes — rösti, salads, and softer ones going into soups. This tray bake became another good way to work through a good harvest before the potatoes turn.
How to Make Easy Herbed Potato Tray Bake?
Ingredients List
- 1kg Charlotte potatoes
- 4–5 tbsp coconut oil or butter
- Dried rosemary, thyme
- Turmeric, chilli, paprika
- Garlic powder, onion powder
- Salt, juice of half a lemon (optional)
Cooking Instructions
Preheat:
Preheat the oven to 200°C (392°F) with top and bottom heat, or 180°C (356°F) if using a hot air setting.
Prep:
Chop all the potatoes into cubes.
Season:
In a large bowl, combine the herbs, spices, oil and salt.
Coat:
Mix well so the potatoes are evenly coated.
Bake:
Bake in the preheated oven for 30 minutes, until crisp on the outside and soft inside.
Serve:
Serve with tomato ketchup or a dip of your choice — otherwise the potatoes can taste a little dry on their own.
Serving Options
This tray bake works well as a main or a side. Try it:
With vegetable soup: the usual pairing here for lunch or dinner.
As a side dish: with ketchup or a dip.
On its own: a simple snack, best with something to dip into.
Tips for Herbed Potato Tray Bake
Use a sturdy glass dish: a heavy glass dish that can withstand high heat, like Pyrex, works best for baking with minimal fat.
Choose Charlotte potatoes: a sturdier variety holds its shape well and won’t collapse during baking.
Don’t skip the dip: serve with ketchup or another dip, since the potatoes can taste dry without one.
Making This Recipe Vegan
This recipe works well with butter too, and tastes delicious that way. It’s made vegan here mainly because of a dairy intolerance — coconut oil is a tasty, healthy substitute, and it can withstand high heat too, which makes it a good choice for baking or stir-frying.
Lighter Than French Fries
Baking with just a few tablespoons of oil, rather than deep frying, keeps this dish much lighter than French fries while still delivering that same craveable, crispy-outside texture kids tend to love.
Recipe Card
Easy Herbed Potato Tray Bake
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegan
Description
A healthier, oven-baked alternative to French fries — herby, crisp-outside potato cubes that even fussy eaters tend to love.
Ingredients
- 1kg Charlotte potatoes
- 4 to 5 tablespoons coconut oil or butter
- 1 to 2 teaspoons dried rosemary
- 1 teaspoon thyme
- 1 teaspoon turmeric powder
- 1 to 2 teaspoons chilli powder (to taste)
- 1 teaspoon paprika powder
- 1 to 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- Juice of half a lemon (optional)
Instructions
-
Preheat:
Preheat the oven to 200°C (392°F) with top and bottom heat, or 180°C (356°F) if using a hot air setting.
-
Prep:
Chop all the potatoes into cubes.
-
Season:
In a large bowl, combine the herbs, spices, oil and salt.
-
Coat:
Mix well so the potatoes are evenly coated.
-
Bake:
Bake in the preheated oven for 30 minutes, until crisp on the outside and soft inside.
-
Serve:
Serve with tomato ketchup or a dip of your choice — otherwise the potatoes can taste a little dry on their own.
Notes
Use Charlotte potatoes for the best shape once baked. Serve with ketchup or a dip, since the potatoes can taste dry on their own.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dishes
Nutrition
- Serving Size: 4
- Calories: 256
- Fat: 3
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