The Potato

Your humble, nutrient-dense, vegetable.


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WIC Sheet Pan Potatoes

Herbed Sheet Pan Potatoes

Roasted baby yellow potatoes crisped to perfection drizzled with a fresh herbed melted butter.
Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Appetizer, Side Dish, Side DishSnacks, Snack, Snacks
Cuisine: American
Keyword: potato, potatoes, snacks, vegetarian
Servings: 8
Calories: 180kcal


  • 24 oz 680 g Baby Yellow Potatoes
  • 1 qt 946 ml Vegetable Stock
  • 1 each 58 g Whole Lemon sliced
  • 3 cloves 12 g Garlic crushed
  • ¼ cup 59 ml Unsalted Butter melted
  • 1 tsp 1 g Thyme fine chop
  • 1 tsp 1 g Rosemary fine chop
  • 1 tsp 2 g Parsley fine chop
  • ¼ cup 59 ml Olive Oil
  • ½ tbsp 8 g Salt
  • ½ tbsp 3 g Black Pepper


  • Gather all ingredients and equipment needed.
  • Preheat oven to 400°F (204°C)
  • In a heavy bottomed pot, add in baby yellow potatoes and vegetable stock, garlic, and lemon. Bring to boil and reduce heat to a simmer and cook for 30 minutes or until fork tender.
  • In a small pot or microwave safe bowl, melt butter and add in thyme, rosemary, parsley, and mix. Set aside.
  • Drain baby yellow potatoes with strainer and shake off excess liquid. Place potatoes on sheet tray or baking sheet and using a flat-bottomed surface like the bottom of a mason jar, crush baby yellow potatoes to flatten until ½ inch thick. Drizzle olive oil and evenly coat potatoes.
  • Place tray in oven at 400°F (204°C) for 8-10 minutes then flip potatoes and roast for another 8-10 minutes or until golden brown and crispy.
  • Remove tray and season roasted potatoes with salt and pepper.
  • Place roasted seasoned potatoes on a serving platter/dish and spoon melted herbed butter over potatoes. Serve immediately


Calories: 180kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Cholesterol: 15mg | Sodium: 720mg | Potassium: 16mg | Fiber: 2g | Sugar: 2g | Vitamin C: 6.4mg