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Pantry Potatoes

Rated as 4.67 out of 5 Stars

"A tasty way to use up last year's dried herbs."
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55 m servings 172
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place potato sticks in a large bowl; pour olive oil over potatoes. Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle; sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.
  3. Bake in the preheated oven until tender and browned, about 45 minutes.


  • Cook's Note:
  • If you do not have chervil, you can substitute 1 1/2 teaspoons dried parsley and 1/2 teaspoon dried tarragon.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 172 calories; 6.9 25.6 3 0 9 Full nutrition

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Read all reviews 6
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Yum yum! Served this along with some steaks. I added a few carrots i had to use along with an onion quartered and 4 cloves of garlic smashed. The flavors of this dish were delish! I did need to ...

I liked this recipe. The only addition I did was salt and pepper. Without both, I think these potatoes would be bland. I did a substitution for the chervil as I did not have it. I had parsley. I...

I added a little paprika and cayenne pepper for a kick and they turned out delicious!

Quick and easy with ingredients I had on hand. Added 2t fresh garlic and salt. Yum.

Delicious! I used red potatoes diced small. Also threw in some sliced baby carrots,and fresh chopped onion and garlic along with the dried ingredients. The dill weed really gives this dish that ...

Simple and delicious! The only thing missing for us was a nice sprinkling of sea salt. I love that this recipe uses dried herbs b/c I always have them on hand. I will be making these again, for ...