My aunt always brought this 4 ingredient wonder to our spring gatherings and there were never any leftovers

This is my streamlined take on the potatoes my aunt always brought to our spring family gatherings. She’d walk in with a big ceramic bowl of these crispy, herb-encrusted cubes, and they never made it past the first round of plates. The magic is that it’s truly a four-ingredient wonder: potatoes, dried herbs, olive oil, and coarse sea salt. Everything gets tossed together and roasted until the edges are shatter-crisp and the centers are creamy. It’s the kind of recipe you can throw together after work, but it still feels special enough for a holiday table or a potluck.

These herb-encrusted potatoes are super versatile: serve them alongside roasted chicken, grilled steak, or baked salmon, or tuck them into a big spring spread with a simple green salad and steamed asparagus. They’re also great as a brunch side with scrambled eggs and fruit, or as a base for a build-your-own bowl with roasted veggies and a dollop of Greek yogurt or sour cream. If you’re bringing them to a gathering, keep them in the same ceramic dish you baked them in and cover loosely with foil; they re-crisp nicely in a hot oven for a few minutes right before serving.

Servings: 6

3 pounds golden potatoes, scrubbed and cut into 1-inch cubes

Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet on the middle rack while the oven heats so it gets nice and hot.

Prep the potatoes by scrubbing them well and cutting them into even 1-inch cubes. Leave the skins on for extra texture and flavor.

In a large mixing bowl, combine the cubed potatoes, olive oil, dried mixed herbs, and coarse sea salt. Toss thoroughly until every surface of the potatoes is coated and the herbs and salt are evenly distributed.

Carefully remove the hot baking sheet from the oven. Spread the seasoned potatoes out in a single, even layer, making sure they aren’t crowded so they can crisp rather than steam.

Roast the potatoes for 25 minutes, then use a spatula to flip and stir them, scraping up any bits that are sticking so they stay coated in oil and herbs.

Return the potatoes to the oven and roast for another 15–20 minutes, or until the cubes are deeply golden with a crispy, crunchy exterior and tender centers when pierced with a fork.

Once roasted, taste a potato cube and add a pinch more coarse sea salt if needed while they’re still hot so it clings to the surface.

Transfer the hot, herb-encrusted potatoes to a ceramic serving bowl. Serve immediately while the edges are at their crispiest, or keep warm in a low oven until ready to bring to the table or potluck.

To keep this true to the four-ingredient spirit, think of variations as simple swaps rather than add-ons. You can switch the dried mixed herbs to one single dried herb you love, like rosemary or thyme, for a more focused flavor. Try using small red potatoes instead of golden for a slightly waxier texture, or russets for extra-crispy edges. If you prefer a lighter coating, reduce the olive oil to 3 tablespoons and shake the pan halfway through roasting to keep things from sticking. For make-ahead prep on busy days, cube the potatoes in the morning and store them submerged in cold water in the fridge; drain and pat dry very well before tossing with oil, herbs, and salt so they still crisp up. If you need to reheat leftovers, spread them on a baking sheet and roast at 400°F (200°C) for 8–10 minutes to bring the crunch back instead of microwaving, which softens the exterior.