Herb roasted potatoes make the perfect weeknight side dish for your favorite main course. Baby potatoes are tossed in olive oil, garlic, and fresh herbs, then roasted until brown and crispy in the oven.
Recipe summary
Flavor: Mild, savory, hearty.
Key ingredients: Baby potatoes, two fresh herbs, oil, and seasoning.
Serves: 6 people.
Similar to: Ranch Roasted Potatoes and Oven Roasted Seasoned Potatoes
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Ingredients and substitutions
- Potatoes - Baby potatoes, red or gold, work great in this recipe. Yukon gold potatoes are also great for roasting.
- Seasoning - Salt, garlic powder, and pepper add mild, savory flavor to your potatoes. I don't recommend omitting these ingredients. Garlic powder could be substituted with onion powder if desired.
- Herbs - Choose two fresh herbs for best flavor. Today, I used thyme and parsley. Rosemary, basil, oregano, or cilantro are also great options. I recommend choosing herbs that are in-season and look fresh for best results. Don't have fresh herbs on hand? Fresh herbs can be substituted with dried herbs at a 3:1 ratio. Every tablespoon of fresh herbs can be substituted with 1 teaspoon of dried herbs.
- Oil - Olive oil can be substituted with your preferred cooking oil if desired. Oil is needed to coat your potatoes, help them brown evenly, and help the herbs and seasoning adhere to the potatoes.
How to make herb roasted potatoes
- Add sliced potatoes to a large bowl.
- Add oil and seasoning and toss until coated.
- Pour onto a lined baking sheet and spread into a single layer.
- Bake until golden brown and potatoes can be easily pierced through with a fork.
Tips and tricks
Peeling optional - Feel free to leave the skin on for added nutrition and easier prep.
Mince herbs - Minced herbs stick easily to the potatoes and distribute the flavor evenly.
Slicing your potatoes - Depending on the size of your potatoes, you may need to halve or quarter them. Think about creating bite-size pieces that not only cook faster, but are easy to eat.
Flip halfway through - Optionally, flip your potatoes halfway through baking for even browning on all sides. You may find this necessary if your oven has hot spots or doesn't bake evenly.
Frequently asked questions
Just about any herbs will go great on roasted potatoes. I like to use at least two herbs for a well-rounded flavor. Rosemary, thyme, basil, oregano, cilantro, chives, and parsley are all great options.
Potatoes will take longer to cook if they're sliced larger than about 1 inch cubes. The time listed in the recipe card is for small, bite size potatoes pieces. If your potatoes are larger (which is fine), they'll take a bit longer to roast in the oven.
Herb roasted potatoes will keep for 3 to 5 days in a tightly sealed container in the refrigerator. Potatoes can be reheated in the microwave or in the oven at 350 degrees Fahrenheit. Bake until heated through, about 10 to 15 minutes. Turn on the broiler for the last 1 to 2 minutes for crispy edges. If using the broiler, watch your potatoes carefully and do not walk away (the broiler can burn food quickly if you're not watching).
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📖 Recipe
Herb Roasted Potatoes
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons fresh minced herbs, like rosemary, thyme, basil, oregano, or parsley
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- Slice potatoes into halves or quarters (depending on size), about 1-inch bite size pieces.
- Add potatoes to a bowl. Top with olive oil, fresh herbs, salt, garlic powder, and pepper. Toss to evenly coat potatoes. Pour potatoes out onto prepared baking sheet and spread into a single layer.
- Roast potatoes in the oven for about 30 to 40 minutes, or until potatoes are evenly browned and can easily be pierced through with a fork. Flip halfway through with a spatula to ensure even browning.
- Remove from oven and serve immediately.
Equipment Recommendations
Notes
- Leftovers: Store leftover potatoes in the refrigerator in a tightly sealed container for 3 to 4 days.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!