Herb‑Roasted Potatoes

Why You’ll Love Herb‑Roasted Potatoes Recipe

You’ll love this recipe because it turns simple potatoes into a standout side dish with minimal fuss. The herbs and garlic add rich flavor, while the high‑heat roast gives the potatoes a satisfying crispiness. Whether you’re pairing it with a weekday dinner or serving it at a gathering, it hits that sweet spot of comfort and elegance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• baby potatoes, quartered

• garlic cloves, finely chopped

• extra‑virgin olive oil

• fresh rosemary, chopped

• fresh parsley, chopped

• fresh thyme leaves

• kosher salt

• freshly ground black pepper

• pinch of crushed red‑pepper flakes

Directions

1. Preheat the oven to 425°F (≈220°C).

2. In a large bowl, toss the quartered baby potatoes with the chopped garlic, olive oil, rosemary, parsley, thyme, salt, black pepper, and red‑pepper flakes.

3. Spread the potatoes in a single layer on a large metal baking sheet, cut‑side down if applicable.

4. Roast in the preheated oven for about 35‑40 minutes, until the potatoes are golden and fork‑tender.

5. Optional: For extra crispiness, resist stirring too early—flip or stir the potatoes only in the last 10‑15 minutes of roasting.

6. Serve immediately while hot and crisp.

Servings and timing

Serves: 8 people.
Prep Time: 10 minutes.
Total Time: approximately 50 minutes (including roasting).

Variations

• Swap in different herbs: try oregano, sage or tarragon instead of or in addition to rosemary/thyme.

• Mix in other spices: paprika, smoked paprika or turmeric offer a warm twist.

• Use different potatoes: Yukon Gold works beautifully, but red potatoes or fingerlings can also work—note cooking times may vary.

• Add vegetables: toss in halved Brussels sprouts or carrots for a mixed‑roast side dish.

• Make it vegan/plant‑only: the recipe is already vegan friendly if you ensure your olive oil is plant‑based (which it is).

Storage/Reheating

Let leftover potatoes cool completely. Store in an airtight container in the refrigerator for up to 3‑4 days. When reheating, use the oven (about 400°F/200°C) for 10‑15 minutes or until crisp again, or reheat in a skillet on the stovetop to restore some of the crisp texture. Avoid microwaving if you want to keep crispiness.

FAQs

What type of potatoes work best for this recipe?

For this roasted method, choose potatoes that are in the middle of the starchy‑vs‑waxy spectrum—like baby Yukon Golds. They crisp well on the outside yet remain creamy inside.

Can I use regular (non‑baby) potatoes instead?

Yes—you can use larger potatoes, but you’ll need to cut them into uniform bite‑sized pieces and check doneness, as they may take a bit longer to cook.

Do I need to peel the potatoes?

No, you don’t need to peel them. The thin skin of baby potatoes crisps nicely and helps keep them intact during roasting.

Can I change the roasting temperature or time?

You can adjust slightly, but 425°F (≈220°C) for about 35‑40 minutes hits the sweet spot for crisp exterior and creamy interior. Lower temps may lead to less crispness.

Can I toss the potatoes while roasting?

It’s best to wait until near the end to flip or stir, because leaving them undisturbed allows the cut sides to develop a golden crust.

Can I make this ahead of time?

You can prepare the potatoes up to the point of roasting, let them sit for a short while, then roast just before serving for best texture. Fully roasting ahead and reheating is possible but may lose some crispiness.

How can I ensure the herb flavor comes through?

Using fresh herbs (rosemary, parsley, thyme) makes a big difference. Add them at the start so they infuse the oil and potatoes while roasting.

What if I don’t want any heat from red‑pepper flakes?

You can omit the crushed red‑pepper flakes entirely or reduce them to a very small pinch. The dish will still be flavorful and satisfying without heat.

What can I serve these potatoes with?

They’re versatile—good alongside grilled steak, roasted chicken, fish, or served with eggs for a hearty breakfast bowl. They complement many mains.

How do I know when the potatoes are done?

They’re ready when the outsides are golden and crisp, and you can easily insert a fork into a piece. If the fork slides in without much resistance, they’re done.

Conclusion

This herb‑roasted potatoes recipe is a go‑to side dish that elevates ordinary potatoes into something memorable. With simple ingredients and easy steps, you end up with golden‑crisp bites and fragrant herb notes. Whether you’re cooking for a weeknight dinner or feeding a group, it’s reliable, delicious, and crowd‑pleasing.