Garlic and Herb Roasted Potatoes are that ideal blend of comfort food and gourmet flavor, with so much to love in every golden, crispy bite. Picture oven-roasted baby potatoes, fragrant with garlic, rosemary, and thyme, then finished with a shower of fresh parsley for color and zing. This simple side brings robust flavor and irresistible texture to any meal, making it as perfect for your weeknight dinner as it is for a festive holiday table. If ever a potato could steal the spotlight, this is the one!
Ingredients You’ll Need
Just a handful of fresh, vibrant ingredients are all it takes to pull off the magic of Garlic and Herb Roasted Potatoes. Each element brings something special to the table, whether it’s earthiness, crunch, herbaceous freshness, or a hint of savory depth. Here’s what you’ll need and why:
- Baby potatoes (2 lbs, halved): These little ones roast up beautifully tender inside and gorgeously crisp outside—Yukon Gold or red potatoes work especially well!
- Olive oil (3 tablespoons): Gives those potatoes their irresistible golden texture and helps all the flavors cling to every bite.
- Garlic, minced (4 cloves): The star aromatics—garlic infuses each potato half with rich, savory flavor that’s never overwhelming.
- Fresh rosemary, chopped (1 tablespoon): Rosemary’s piney notes add that special herbaceous twist with each mouthful.
- Fresh thyme, chopped (1 tablespoon): A gentle, lemony brightness that balances the deeper, woodsy flavors of rosemary.
- Salt (1 teaspoon): Essential for bringing forward every flavor, from the earthiness of the potatoes to the zing of the herbs.
- Black pepper (½ teaspoon): Adds subtle heat and complexity—don’t skip it!
- Fresh parsley, chopped (2 tablespoons, for garnish): This fresh finish lifts the dish visually and gives a refreshing burst at the end.
How to Make Garlic and Herb Roasted Potatoes
Step 1: Preheat Your Oven
Start by setting your oven to 425°F. This high temperature is the secret to achieving those perfectly crisped edges on your Garlic and Herb Roasted Potatoes, so don’t be tempted to go lower!
Step 2: Prep the Potatoes
Cut your baby potatoes in half, especially if some are on the larger side. Uniform sizing means they’ll all finish roasting at the same time, ensuring a harmonious balance of crispiness and tenderness.
Step 3: Toss with Flavor
In a big mixing bowl, stir together the halved potatoes, olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Toss joyfully until every potato glistens with that herb and garlic coating—the more thorough the coating, the better your flavor payoff.
Step 4: Spread for Even Roasting
Line a baking sheet with parchment paper. Spread the potatoes out in a single, uncrowded layer, cut side down if possible. This helps create those craveable, caramelized bottoms and ensures they roast up evenly, not steam.
Step 5: Roast to Perfection
Slide the pan into your preheated oven and roast for 30 to 35 minutes. Flip the potatoes about halfway through to encourage even browning. When they’re gloriously golden and fork-tender inside, they’re done!
Step 6: Garnish and Serve
Sprinkle your finished Garlic and Herb Roasted Potatoes with a generous scattering of fresh parsley. This last step wakes up all those deep flavors and makes your dish look restaurant-worthy. Serve hot and watch them disappear!
How to Serve Garlic and Herb Roasted Potatoes
Garnishes
Dress up your Garlic and Herb Roasted Potatoes with extra chopped parsley, a flutter of freshly cracked black pepper, or even a squeeze of fresh lemon for a final pop of brightness. If you love a little decadence, a dusting of parmesan cheese or a drizzle of truffle oil does absolute wonders too.
Side Dishes
This hearty side pairs beautifully with practically everything—think roasted chicken, grilled salmon, or a juicy veggie burger. For a fully plant-based spread, nestle them next to a big salad or a creamy bowl of vegan soup. Their crisp, savory personality makes them the life of any plate!
Creative Ways to Present
Try serving these potatoes on a wooden platter scattered with extra fresh herbs for a rustic, harvest vibe, or mound them in a big, vibrant bowl for a family-style meal. For appetizer hour, pop them onto skewers with grilled veggies. Garlic and Herb Roasted Potatoes are just begging to be shown off!
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck any leftover Garlic and Herb Roasted Potatoes into an airtight container and refrigerate. They’ll stay fresh, flavorful, and ready for quick meals or snacks for up to four days. Say hello to next-level leftovers!
Freezing
Roasted potatoes freeze surprisingly well—spread them in a single layer on a baking sheet, freeze until solid, then move to a freezer-safe bag. They’ll keep their quality for up to two months, giving you effortless sides at your fingertips.
Reheating
For best results, reheat the potatoes in a hot oven (about 400°F) for 10-15 minutes to restore their crispy exterior. You can also pop them into an air fryer for a speedy crunch, or simply warm in a skillet on the stove. The microwave will do in a pinch, but the texture won’t be quite as shatteringly crisp.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger Yukon Gold or red potatoes into 1- to 2-inch pieces. Whatever size you go with, keep those pieces uniform for even roasting.
What if I only have dried herbs?
No worries. Dried rosemary and thyme work well in Garlic and Herb Roasted Potatoes—just use 1 teaspoon of each to match the flavor intensity of fresh. Add the dried herbs when tossing with olive oil to hydrate and bloom those flavors.
How can I make these potatoes even crispier?
Soak the halved potatoes in cold water for 30 minutes, then drain and dry very well before roasting. This removes excess starch and helps the skins get irresistibly crunchy in the oven.
Are Garlic and Herb Roasted Potatoes vegan and gluten-free?
Yes! This recipe is naturally vegan and entirely gluten-free, so it’s a deliciously inclusive choice for a variety of diets and guests.
What are the best potatoes to use?
Yukon Gold and red baby potatoes are top picks thanks to their creamy centers and thin, crispable skins. They hold their shape and deliver beautiful color and flavor in every bite.
Final Thoughts
If you’re ready to fall in love with your new go-to side, Garlic and Herb Roasted Potatoes will win you over with their crispy edges, fragrant herbal aroma, and hearty, comforting warmth. Give this recipe a try, share it with friends, and see how quickly it turns into your own beloved favorite!
Print
Garlic and Herb Roasted Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These Garlic and Herb Roasted Potatoes are a flavorful and easy side dish that pairs well with any main course. The potatoes are perfectly seasoned with garlic, rosemary, and thyme, then roasted until crispy on the outside and tender on the inside.
Ingredients
Potatoes:
- 2 lbs baby potatoes (halved)
Seasoning:
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Toss potatoes: In a large mixing bowl, toss the halved potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Roast: Spread the potatoes on a parchment-lined baking sheet. Roast for 30–35 minutes, flipping once halfway through, until golden brown and crispy on the outside and tender on the inside.
- Finish: Remove from the oven and sprinkle with fresh parsley before serving.
Notes
- You can use dried herbs if fresh are unavailable—use 1 teaspoon each of dried rosemary and thyme.
- Yukon gold or red potatoes work best.
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes, then dry thoroughly before roasting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
