Name: Sea Salt Mixed Chopped Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: American / Mediterranean
Ingredients: 4 medium potatoes; 2 teaspoons sea salt; 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; ½ teaspoon black pepper

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Crispy, golden potatoes tossed with a pinch of sea salt—simple yet packed with flavor. I love how this dish brings together fluffy centers, crunchy edges, and the perfect balance of seasoning in every bite.

Sea Salt Mixed Chopped Potatoes

Why You’ll Love This Recipe

I like that this recipe shows how a few basic ingredients can create something so satisfying. The sea salt clings to each crispy edge, while the rosemary and thyme add warmth and aroma. I put these potatoes on the table as a side, but they’re just as tempting as a snack. The best part is how beginner-friendly this recipe is—I don’t need special skills to get them golden, crispy, and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium potatoes
2 teaspoons sea salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1⁄2 teaspoon black pepper

Directions

I preheat my oven to 400°F (200°C).
I wash and scrub the potatoes well, then pat them dry.
I chop the potatoes into even cubes, about 1 to 1.5 inches in size.
I place the potatoes in a large mixing bowl and drizzle them with olive oil.
I sprinkle in sea salt, black pepper, rosemary, and thyme, then toss everything together until coated.
I spread the potatoes evenly on a baking sheet lined with parchment paper.
I roast them for 25–30 minutes, flipping halfway through to ensure all sides crisp up.
Once golden and crispy, I let them cool for a couple of minutes before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep, 30 minutes to cook, and 5 minutes to rest, for a total of 45 minutes. Each serving has around 320 calories.

Variations

I sometimes swap rosemary and thyme with oregano or parsley for a different flavor. For an extra kick, I add smoked paprika or garlic powder before roasting. If I want more indulgence, I sprinkle parmesan cheese over the potatoes in the last few minutes of baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 400°F oven for about 10–15 minutes, which brings back their crispiness. If I freeze them, I freeze them on a tray first, then transfer to a freezer bag. They can go straight from freezer to oven, though they may lose a little crunch.

FAQs

How long does it take to prepare this recipe?

It takes about 45 minutes total—10 minutes of prep, 30 minutes of cooking, and a short 5-minute rest.

Can I use other herbs in place of rosemary and thyme?

Yes, I sometimes use oregano, parsley, or even dill for a different flavor profile.

How do I ensure the potatoes cook evenly and become crispy?

I make sure to cut the potatoes into even-sized cubes and spread them out on the baking sheet so they roast instead of steam.

Can I make this recipe in advance?

I can roast the potatoes ahead and reheat them in the oven. They stay crisp if reheated properly, but I think they’re best enjoyed fresh.

What can I serve these potatoes with?

I love serving them with roast chicken, steak, or grilled fish. They’re also great with dipping sauces like garlic aioli or spicy ketchup.

Conclusion

Sea Salt Mixed Chopped Potatoes are one of those simple recipes that never fail me. I get crispy edges, tender centers, and bold flavor in every bite. I love serving them as a side or even snacking on them straight from the pan. With just a few ingredients and minimal effort, this recipe always feels like a win in my kitchen.