Garlic Herb Roasted Potatoes

I discovered the magic of these roasted potatoes on a Sunday afternoon when my neighbor brought a steaming tray to a shared dinner—they were impossibly golden, crispy on the edges, and the whole kitchen filled with this herbaceous, garlicky perfume. I asked her immediately for the method, and she laughed, saying it was almost too simple to share, but the secret was using baby potatoes, letting them get dark and caramelized without fear. That's when I realized how much of good cooking is just permission—permission to let things brown, permission to not overthink it. Now I make a batch almost every week.

I served these at a weeknight dinner for friends who were stressed about exams, and watching them close their eyes after that first bite—actually pausing to taste—reminded me that sometimes the simplest foods hit hardest. One friend said they tasted like someone's grandmother had made them, which felt like the highest compliment.

Ingredients

• Baby potatoes, halved or quartered (1.5 lbs): The smaller size means they roast evenly and develop that perfect tender-inside-crispy-outside balance; halving or quartering them exposes more surface area to the heat.
• Fresh rosemary, finely chopped (3 tbsp): This is where the dish gets its soul—use fresh if you possibly can, because dried rosemary tastes dusty by comparison.
• Garlic, minced (4 cloves): Minced rather than sliced so it distributes throughout and slightly caramelizes rather than charring into bitterness.
• Fresh parsley, chopped (2 tbsp, optional): Added at the very end for brightness and a hint of freshness that cuts through the richness.
• Dried thyme (1 tsp): A quieter herb that adds earthiness without the assertiveness of rosemary.
• Olive oil (3 tbsp): Enough to coat everything generously so potatoes can actually crisp instead of steam.
• Sea salt (1 tsp) and freshly ground black pepper (½ tsp): Don't skip the fresh pepper—pre-ground loses its punch.

Instructions

Heat the oven and prepare:

Set your oven to 425°F and line a large baking sheet with parchment paper so nothing sticks and you have less to scrub later.

Coat the potatoes:

In a large bowl, toss the halved potatoes with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper until everything is evenly coated. The goal is for every piece to be glistening with oil and speckled with herbs.

Arrange in a single layer:

Spread the potatoes on your baking sheet with the cut side down so they make direct contact with the heat and develop that gorgeous golden crust. Don't crowd them—they need space to roast, not steam.

Roast and stir:

Roast for 30 to 35 minutes, stirring them once halfway through so the other side gets its turn at the hot pan. You'll know they're done when the outside is deep golden-brown and a fork slides through the inside with no resistance.

Finish and serve:

Pull them from the oven, toss with fresh parsley if using, and serve hot while the edges are still crispy and the steam is still rising.

Save

I remember my partner asking what was different one night when I made these, and I realized that moment—someone noticing something tastes better—is when you know you've gotten the recipe right. These potatoes stopped being just a side and became something people specifically asked for.

The Rosemary Matters

Fresh rosemary is non-negotiable here because it releases its oils when heated, creating this piney, slightly floral aroma that transforms plain potatoes into something that smells like an Italian summer. When you're chopping it, you'll feel those tiny needles release onto your hands—that smell you're getting is a preview of what your kitchen will soon smell like. If fresh rosemary truly isn't available, you can use half the amount of dried, but the dish becomes earthier and less bright.

When to Use Salt

I used to salt roasted potatoes after cooking, but learned that seasoning them before lets the salt penetrate and flavor the inside, not just sit on the surface. You can always taste one at the halfway point and adjust, so don't be afraid to be generous with salt—potatoes need it to taste like themselves.

Customizations and Occasions

These potatoes adapt beautifully to what you have or what you're hungry for. Oregano swaps in for thyme if that's what's in your drawer, and sometimes I add a pinch of smoked paprika for depth. They work as a brunch side, under grilled chicken, beside roasted fish, or honestly just as a lunch for when you want something satisfying and warm.

• Grated Parmesan scattered over the finished potatoes adds richness and a salty bite.
• A squeeze of fresh lemon juice before serving brightens everything.
• For a spice note, add a tiny pinch of red pepper flakes to the oil mixture.

Save

These potatoes have become my answer to every question about what to bring, what to cook on a Wednesday, or how to turn ordinary dinner into something that feels intentional. They ask almost nothing of you but deliver everything.

Recipe FAQ

→ How do I ensure the potatoes become crispy?

Tossing the potatoes with olive oil and placing them cut side down on a parchment-lined sheet helps create a golden, crispy exterior while maintaining tenderness inside.

→ Can I substitute rosemary with other herbs?

Yes, thyme, oregano, or Italian seasoning can be used as alternatives to rosemary to vary the herbal flavor profile.

→ Is it necessary to cut the potatoes before roasting?

Halving or quartering the potatoes allows even cooking and helps achieve the ideal crispy texture on the outside.

→ Can I add cheese to enhance the flavor?

Sprinkling grated Parmesan cheese before serving adds a savory richness and complements the herbaceous notes.

→ What dishes pair well with these roasted potatoes?

They complement grilled meats, roasted vegetables, or can be served as part of a brunch spread.