Roasted Herb Potatoes

There's something magical about the moment potatoes hit a hot oven and the kitchen fills with that unmistakable aroma of rosemary and garlic meeting caramelized potato skin. I discovered these roasted herb potatoes on a weeknight when I was too tired to fuss with anything complicated, yet wanted something that felt special enough for company. One tray, a handful of fresh herbs I happened to have, and forty-five minutes later, I had people asking for the recipe before they'd even finished eating. That's when I knew this simple dish deserved a regular spot on my table.

I made these for a casual dinner party last spring when a friend mentioned feeling nostalgic for real food after weeks of eating takeout. Watching her face light up as she bit into one of these golden, herb-studded potatoes reminded me that sometimes the most satisfying meals are the ones that don't pretend to be something they're not. She ended up in my kitchen helping me toss the next batch, and we talked for an hour while they roasted, the smell of thyme wrapping around us both like a comfortable blanket.

Ingredients

• Baby potatoes: Use ones that are roughly the same size so they roast evenly, halving or quartering them to expose more surface area for crisping.
• Olive oil: Good quality matters here since it's one of only a few ingredients—it's what creates that golden, crispy exterior.
• Fresh garlic: Mince it small so it distributes evenly and roasts into sweet, caramelized nuggets throughout the pan.
• Fresh rosemary and thyme: These are the heart of the dish; dried herbs will make it taste like something from a box, so don't skip the fresh stuff.
• Parsley: A bright, last-minute garnish that looks lovely and adds a fresh note after everything's been in the oven.
• Sea salt and freshly ground black pepper: These finish the dish and bring everything into balance; taste as you go and adjust to your preference.

Instructions

Heat your oven and gather everything:

Turn the oven to 425°F and let it heat for a few minutes while you prep. This high temperature is what gives you those crispy, burnished edges.

Coat the potatoes in oil and herbs:

Toss everything together in a large bowl until every piece glistens and the herbs are evenly distributed. The oil is what will turn into that gorgeous golden coating.

Spread on the pan:

Lay them out in a single layer on parchment paper so they're not crowded together. Overcrowding steams them instead of roasting them, so resist the urge to pile them high.

Roast and flip:

Pop them in for about fifteen to seventeen minutes, then give them a toss halfway through. You're looking for potatoes that are deep golden and a fork slides through the inside easily.

Finish and serve:

Pull them from the oven, scatter fresh parsley on top, and serve right away while the outside is still crackling.

Save to Pinterest

These potatoes became comfort food to me after a rough day at work, when I came home and made them just because I needed something warm and honest and good. My partner walked into the kitchen, saw the golden heap on the plate, and didn't say anything—just sat down with a fork and ate half of them while I was still plating my own dinner. That's the mark of a recipe that works.

Variations to Try

Once you master this basic formula, you can swap in whatever herbs are calling to you—sage brings an earthy warmth, oregano leans Italian, and a pinch of smoked paprika adds a subtle depth that everyone notices but can't quite place. I've experimented with adding whole garlic cloves instead of minced (they roast into soft little candy), and even thrown in some diced red onions that caramelize into the potatoes and create sweet, tangled bits throughout.

Pairing and Serving Ideas

These go beside grilled chicken or fish without any fuss, and they're equally at home on a vegetarian table with roasted vegetables and a grain. They're also surprisingly good at room temperature the next day, making them perfect for picnics or lunch boxes, and you can even reheat them gently in a low oven to bring back some of that crispiness.

The Small Details That Matter

The difference between good roasted potatoes and restaurant-quality ones is often just patience and attention to a few small things. Don't rush the preheat, don't skip the flip, and don't be shy with the fresh herbs—they're not a garnish, they're part of what makes this dish sing.

• Taste the potatoes before seasoning and adjust the salt based on the saltiness of your olive oil and whether you're using salted butter anywhere else in your meal.
• If your oven runs hot or cold, check the potatoes a few minutes early to avoid over or undercooking them.
• Fresh herbs wilt as they roast, so use a bit more than you think you need because some of that bright flavor does fade.

Save to Pinterest

This is one of those recipes that proves you don't need a long ingredient list or complicated technique to make something that feels like you spent the whole afternoon in the kitchen. The truth is simple: good potatoes, good oil, fresh herbs, and a hot oven do the work for you.

Recipe Questions & Answers

→ What type of potatoes work best for roasting?

Baby potatoes or small golden potatoes are ideal as they roast evenly and develop a crispy exterior while remaining tender inside.

→ How can I make the potatoes crispier?

Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then dry thoroughly before roasting for a crispier texture.

→ Can I substitute the herbs used in this dish?

Absolutely, herbs like oregano, sage, or marjoram can be used to modify the flavor profile while keeping the dish fresh and aromatic.

→ What is the best oven temperature for roasting potatoes?

Roasting at 425°F (220°C) ensures the potatoes become golden and crispy on the outside while cooking through evenly.

→ How should the potatoes be prepared before roasting?

Halve or quarter the baby potatoes for even cooking, then toss them in olive oil, garlic, herbs, salt, and pepper before spreading them in a single layer to roast.