This post may contain affiliate links. Please read our disclosure policy.
Our Roasted French-Style Potatoes are thick-cut potato sticks tossed with oil and herbs, then roasted to perfection.
At last count, we had more than three dozen potato recipes here on A Family Feast – and that’s not even counting recipes where potatoes play a secondary role as an ingredient included in a dish. There’s no doubt about it – potatoes are such a versatile vegetable, and there are so many delicious varieties of potatoes to cook too!
This recipe for Roasted French-Style Potatoes was one of the very first potato recipes we shared on A Family Feast (way back in March 2013), and we were long overdue in taking some new photos. (You can scroll below and see our original photos at the very bottom if you’d like…our photography skills have come a long way!)
These Roasted French-Style Potatoes are a great option when you’re looking for a delicious side dish to serve with roasted meats, or if you’re looking for a little something different to serve with a gourmet burger, or our outrageously good Steak Bomb Sandwich.
How do you make Roasted French-Style Potatoes?
There are many different ways to prepare these Roasted French-Style Potatoes. The potatoes can be cut into thick french-style strips like we’ve done, or cubes, waffle-cut (if you have a mandolin
) or even spirals!
Simply cut your potatoes, then toss them with oil, a splash of white wine, herbs and seasonings, then roast them in a hot oven.
We left the skin on the potatoes in our recipe today – both for flavor as well as added nutrients. (Plus, I just love the crispy roasted potato skin!)
You can get creative and vary the seasonings based on what you have on hand, or your family’s flavor preferences. You can also use fresh herbs in place of the dried herbs we used in the recipe below. Just stay with the same proportions of oil, wine and potatoes.
We think the combination of garlic, salt, pepper, plus thyme and sage is particularly good on these Roasted French-Style Potatoes – especially when served with our Roasted Garlic Aioli.
This post originally appeared on A Family Feast in March 2013. We updated the post and photos.
You may like these other Potato recipes:
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Roasted French-Style Potatoes
Our Roasted French-Style Potatoes are thick-cut potato sticks tossed with oil and herbs, then roasted to perfection.
Ingredients
2 large all-purpose potatoes
1/8 cup of extra virgin olive oil
1/8 cup white wine
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
Olive oil for brushing cooked potatoes
Kosher or sea salt to top when serving
Instructions
Preheat oven to 400 degrees F.
Cut potatoes into French-style strips.
In a large bowl, place all ingredients including potatoes and mix well.
Pour onto a sheet pan and roast for 15 minutes. Turn potatoes and roast for another 15-30 minutes until cooked and browned. Cooking time will vary depending on the thickness of the potatoes.
Brush the tops with oil and broil until browned. Remove, brush with more oil and sprinkle on kosher or sea salt.
Serve with our Roasted Garlic Aioli.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
A must try for me! We LOVE potatoes cooked in many different ways. We are family owned potato growers in northern Maine so I must ask… Do you recommend a russet potato?
Hi Sharon – For this recipe, we recommended an all-purpose potato rather than a russet. But you could certainly use the russets…the finished dish will be a little softer/more tender because of the higher starch content vs the all-purpose that is in between a waxy and starchy potato.
What could I substitute in place of the wine, if I didn’t have any on hand?
Hi Leah – You can use a 1/8 cup of chicken broth as a substitute.
Thank you!
Often I see in recipes White Wine or Red Wine. As I am not a person who drinks alcohol, I never know what to buy. Do you have any suggestions?
Hi Sue – We typically cook with a Chardonnay when it calls for a white wine and a Merlot when it calls for a red wine – but mostly because those are the types of wines that we like to drink! If the recipe calls for a ‘dry’ or ‘oakey’ or ‘fruity’ white or red wine, your best bet is to ask at your local liquor store (they are usually very helpful!) for a recommendation based on your budget since the availability of different labels varies locally and by store. I hope that helps a little bit! Thank you for visiting our site! Martha
Those look absolutely divine! Making them tonight for sure.