Roasted Herb Potatoes (Printable)

Crispy golden potatoes infused with fresh rosemary, thyme, and garlic for a savory side.

# Ingredient List:

→ Potatoes

01 - 1.5 pounds baby potatoes, halved or quartered

→ Aromatics & Herbs

02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, chopped
05 - 2 tablespoons fresh thyme leaves
06 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)

→ Seasonings

07 - 1 teaspoon sea salt
08 - 0.5 teaspoon freshly ground black pepper

# Directions:

01 - Set the oven to 425°F to prepare for roasting.
02 - In a large bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until thoroughly coated.
03 - Spread the potatoes evenly in a single layer on a baking sheet lined with parchment paper.
04 - Roast for 30 to 35 minutes, turning once halfway through, until golden, crisp, and tender.
05 - Remove from oven, sprinkle with additional chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • The potatoes turn impossibly crispy on the outside while staying tender inside, and you barely lift a finger to make it happen.
  • Fresh herbs make this taste restaurant-quality without any fancy techniques or hard-to-find ingredients.
  • It pairs with almost anything, and leftovers (if there are any) are even better the next day cold or reheated.
02 -
  • The halfway flip is non-negotiable if you want even browning on all sides; I learned this the hard way after burning the bottom of a whole batch.
  • Soaking halved potatoes in cold water for thirty minutes before roasting, then patting them completely dry, creates an almost ridiculously crispy exterior that guests will comment on.
03 -
  • If you have a cast iron skillet or sheet pan, use it instead of a baking sheet—it holds heat better and creates even crisper potatoes all around.
  • Finish with a tiny squeeze of fresh lemon juice right before serving for a brightness that makes people ask what your secret ingredient is.

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