Roasted Herb Potatoes

There's something magical about the sound of potatoes hitting a hot baking sheet—that little sizzle of promise. I learned to make these roasted herb potatoes on a Sunday morning when a friend showed up unannounced with a farmers market bag bursting with baby potatoes and fresh herbs still wet with dew. What started as a quick side dish became the star of lunch, and I realized that sometimes the simplest recipes deliver the most honest flavors.

I made these for my parents last spring, and my dad—who normally pushes vegetables to the side of his plate—ate three helpings before asking for the recipe. My mom caught him in the kitchen two days later, trying to recreate them from memory, muttering about how herb combinations were more nuanced than he'd given them credit for. That's when I knew this recipe had staying power.

Ingredients

• Baby potatoes (1.5 lbs, halved or quartered): The smaller size means they cook evenly and develop golden, crispy edges while staying tender inside—no need to fuss with uniform cutting.
• Olive oil (3 tbsp): This is your ticket to crispiness, so don't skimp or substitute with vegetable oil if you want that golden crust.
• Garlic (3 cloves, minced): Fresh garlic browns beautifully in the oven and turns almost sweet; jarred garlic won't give you the same caramelized depth.
• Fresh rosemary (2 tbsp, chopped): Piny and assertive, it's the backbone of the flavor profile and pairs perfectly with roasted potatoes.
• Fresh thyme leaves (2 tbsp): Milder than rosemary, thyme rounds out the herb blend and keeps things from feeling one-note.
• Fresh parsley (1 tbsp, plus extra for garnish): This adds brightness at the end; the garnish portion should be left raw so it pops against the golden potatoes.
• Sea salt (1 tsp) and freshly ground black pepper (½ tsp): Coarse salt seasons better than fine, and fresh pepper makes a noticeable difference in the final taste.

Instructions

Heat your oven and prepare:

Set the oven to 425°F (220°C) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless. Preheating matters here because those potatoes need immediate, consistent heat to develop their crispy skin.

Coat the potatoes with love:

In a large bowl, add your halved potatoes and drizzle with olive oil, then scatter the minced garlic, chopped rosemary, thyme leaves, and parsley all over top. Toss everything together with your hands until each piece glistens and the herbs are distributed evenly—you'll feel the oil coat your fingers and smell the herbs release their oils.

Spread them out for success:

Empty the potatoes onto your prepared baking sheet in a single layer, giving each piece some breathing room. Overcrowding the pan traps steam and prevents crisping, so resist the urge to pile them up.

Roast until golden:

Pop the sheet into the oven for 30–35 minutes, flipping the potatoes halfway through (around the 15-minute mark). You're looking for edges that are deep golden brown and a fork that slides through the flesh without resistance—the smell alone will tell you when they're close.

Finish with fresh herb brightness:

Remove from the oven and scatter the reserved fresh parsley over the top while they're still warm so it wilts just slightly. Taste a piece and adjust salt and pepper if needed, then serve immediately while they're at their crispiest.

Save

There was a moment during a small dinner party when someone took their first bite, closed their eyes, and just sat with the flavor for a second before looking up. No words, just appreciation, and I realized that feeding people well doesn't require complexity—just care and good ingredients.

Why Fresh Herbs Matter Here

Dried herbs would flatten this dish into something one-dimensional. Fresh rosemary and thyme bring a brightness that dried versions simply can't match, and they bloom even more as the potatoes roast. I learned this the hard way when I tried the recipe with dried herbs on a busy weeknight and felt disappointed until I remembered: fresh herbs aren't a luxury, they're the foundation of this dish.

The Crispy Skin Secret

Years of making roasted potatoes taught me that temperature and timing are non-negotiable. The oven needs to be hot enough that the potatoes sizzle the moment they hit the pan, which creates that Maillard reaction that turns the skin golden and complex. If your oven runs cool, turn it up to 450°F (232°C) and keep a closer eye on the cook time.

Serving and Pairing Ideas

These potatoes shine beside grilled chicken, roasted fish, or lamb, but they're equally happy as the main event on a vegetarian plate with a crisp salad and fresh bread. They're also forgiving enough to sit on a warm plate for a few minutes while you finish other dishes, though they're best enjoyed straight from the oven when the contrast between crispy and creamy is most pronounced.

• Double the batch if you're feeding a crowd—they disappear faster than you'd expect.
• Leftovers reheat beautifully in a hot oven for 10 minutes, though they're also delicious cold the next day as a potato salad base.
• If herbs aren't available fresh, this recipe is better saved for another day than attempted with dried—truly.

Save

This recipe taught me that sometimes the most memorable meals come from the simplest ingredients treated with intention. Make this often, adjust the herbs to what's in season, and let the potatoes remind you why you started cooking in the first place.

Recipe FAQ

→ What type of potatoes work best?

Baby potatoes are ideal because they roast evenly and develop a tender interior with a crispy exterior.

→ Can I use dried herbs instead of fresh?

Yes, but reduce the quantity as dried herbs have a more concentrated flavor.

→ How do I ensure the potatoes get crispy?

Soaking potato pieces in cold water before roasting and spreading them in a single layer promotes crispiness.

→ Is olive oil the best choice for roasting?

Olive oil provides a rich flavor and helps the herbs adhere while promoting a golden crust.

→ Can I add other seasonings to vary the flavor?

Yes, herbs like oregano or sage can be added to customize the flavor profile.