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.
Heather's recipe summary
Flavor/text: Mild, savory potatoes are tender and fluffy inside with crispy edges.
Serves: 6 people
Similar to: Ranch Roasted Potatoes
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Ingredients and substitutions
- Potatoes - The best potatoes for roasting are red or gold baby potatoes or Yukon gold potatoes.
- Herbs - Choose two fresh herbs for best flavor. Today, I used thyme and parsley. Rosemary, basil, oregano, or cilantro are also great options. If you don't have fresh herbs, dried herbs can be substituted at a 3:1 ratio.
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.
Variations
- Fresh herbs - Choose any two fresh herbs, like rosemary, thyme, basil, chives, parsley, oregano, or cilantro.
- Dry herbs - Choose any two dry herbs and substitute at a 3:1 ratio. For every tablespoon of fresh herbs, use one teaspoon of dried herbs.
- Add cheese - Add shredded cheese like gruyere, cheddar, or parmesan in the last 5 minutes of baking to give it just enough time to melt.
- Serve with sauce - Add a dipping sauce like Chicken Dipping Sauce or Homemade Ranch Dip for an extra kick of flavor.
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).
Don't skip the oil coating, this helps potatoes crisp up in the oven. Optionally, turn on the broiler for 1-2 minutes at the end of roasting to crisp up the edges and add color.
Recommended
📖 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!