Thyme and Basil Baked Potatoes

By Madalina Voicu / April 10, 2015


What can be easier to prepare for lunch then some potatoes? Although they seem such a common food, they can be cooked in various ways so they get different taste and flavors. I know, if you asked my kids, they would say they prefer french fries or mashed potatoes. Which is good up to a certain point.

I’ve discovered that children have a certain resistance to everything that’s new. For example, my boy is very critical when seeing a new kind of food. He looks at it carefully and I really don’t understand sometimes what criteria he uses when he decides whether he want to eat or not.

Few days ago I cooked some spring greens like spinach, kale and sorrel with brown rice and I could swear that he wouldn’t even consider eating it. I was very surprised to see how he devoured his serving and asked for more.
My girl, on the other hand, is willing to taste anything. And her usual answer is: “I don’t like it”. She is not willing to try new flavors. But, as I am a very persistent person, I just keep on cooking new foods for them hoping that one day they will overcome their stubborness and become more open to the whole world of aromas and tastes that is waiting for them out there.

Though he prefers the french fries, as I said, the little man in the house likes to grab of few bites from the baked potatoes too. Not as much as I would like, but I believe it’s a good start.

Me and my husband love this recipe and the fact that it is so easy to cook.

4 lbs white potatoes, peeled and sliced
3 tbsp extra virgin olive oil
1 1/2 cup water
1 tsp dried thyme
1 tsp dried basil
sea salt to taste
8 oz canned tomatoes
6-8 garlic cloves

Makes: 6-8 servings (depends on the way you serve it: as a main dish or as a side dish)
Preparation time: 10 minutes
Cooking time: 1 hour

Preaheat the oven to 430ºF.

Wash the potatoes and peel them. I like to cut them into larger slices so that, when they start to boil, they don’t get mashed up.


Sprinkle them with dried thyme


dried basil


and season with salt.

Pour the olive oil


and the water. Be sure that the baking dish is about half filled with water so the potatoes will be properly cooked.


Place the dish into the oven and close the door.


Let cook about 30 minutes until the potatoes start to soften. Make sure to stir from time to time so that the top ones will be well cooked too.

Chop the canned tomatoes and cover the potatoes.


Simmer for another 10 minutes.

Cut the garlic cloves in halves and add them to the cooking food.


After 20 more minutes everything will be ready. Check to see if there is too much liquid left (some canned tomatoes have more juice than others). If this happens, let the heat on for few minutes more. Don’t worry about over cooking, the softer they are, the better they taste.

You may season your potatoes with a sprig of fresh parsley and enjoy.



A light purple small flower brought by my daughter would fit in the decor too, right?


I wonder why small kids don’t eat parsley… Is it because it’s green? What do you think?

About the author

Madalina Voicu

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