Roasted Potatoes with Herbs

Why You’ll Love This Recipe

This recipe is easy to make, packed with flavor, and delivers that perfect crispy-on-the-outside, tender-on-the-inside texture. The herb and garlic combination adds a fragrant touch that makes each bite irresistible. It’s naturally vegan, gluten-free, and perfect for weeknight dinners, holiday feasts, or casual brunches. Plus, it’s endlessly adaptable to the herbs you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds baby potatoes or Yukon Gold, halved or quartered
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried rosemary or 1 tablespoon fresh
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried oregano (optional)
Salt and black pepper, to taste
Fresh parsley or chives, for garnish (optional)

Directions

1. Preheat oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the potatoes: Wash and dry the potatoes thoroughly. Cut them into even pieces for uniform cooking.
3. Season: In a large bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, oregano (if using), salt, and pepper until evenly coated.
4. Roast: Spread the potatoes in a single layer on the baking sheet, cut side down for extra crispness. Roast for 35–40 minutes, flipping halfway through, until golden brown and tender.
5. Finish and serve: Garnish with fresh parsley or chives if desired. Serve hot.

Servings and Timing

Serves 4
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

• Use sweet potatoes for a naturally sweeter version.
• Add a squeeze of lemon juice or zest before serving for a fresh finish.
• Toss in sliced red onions or bell peppers for extra flavor.
• Mix in chili flakes or smoked paprika for a little heat.
• Swap olive oil with vegan butter for a richer taste.
• Add a handful of cherry tomatoes during the last 10 minutes of roasting.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes to restore crispiness. Avoid microwaving if you want to keep the edges crispy. Freezing is not recommended, as potatoes can become mealy after thawing.

FAQs

What type of potatoes work best for roasting?

Baby potatoes, Yukon Gold, or red potatoes work best due to their creamy texture and ability to crisp well.

Should I peel the potatoes?

Peeling is optional. Keeping the skin adds texture and nutrients.

How do I get my potatoes crispy?

Make sure they’re dry before roasting, don’t overcrowd the pan, and roast at a high temperature.

Can I use fresh herbs instead of dried?

Yes, use about three times the amount of fresh herbs. Add delicate herbs like parsley or chives after roasting.

Are these potatoes gluten-free?

Yes, this recipe is naturally gluten-free.

Can I make this recipe oil-free?

Yes, you can roast them with a splash of vegetable broth, but they may not get as crispy.

Can I prep these ahead of time?

Yes, you can chop and season the potatoes ahead. Store in the fridge and roast when ready.

What’s the best way to reheat roasted potatoes?

Use the oven or air fryer for best texture—reheat at 375°F (190°C) until warmed through and crispy.

Can I add garlic at the beginning?

Yes, but to prevent burning, you can also add it halfway through the roasting time or use garlic powder instead.

Do I need to flip the potatoes during roasting?

Flipping halfway through helps ensure even browning and crispness.

Conclusion

Roasted Potatoes with Herbs is a simple, versatile, and delicious side dish that enhances any meal with minimal effort. Crispy, golden, and full of flavor, they’re perfect for everything from family dinners to special gatherings. With just a few ingredients and some fresh herbs, you’ll have a crowd-pleasing side that’s always in season.

Roasted Potatoes with Herbs

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Roasted Potatoes with Herbs is a classic, flavorful side dish made with crispy golden potatoes tossed in garlic and herbs—perfect for any meal and easy to customize.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasted
• Cuisine: French
• Diet: Vegan

Ingredients

• 2 pounds baby potatoes or Yukon Gold, halved or quartered
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary or 1 tablespoon fresh
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 1 teaspoon dried oregano (optional)
• Salt and black pepper, to taste
• Fresh parsley or chives, for garnish (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash and dry the potatoes thoroughly. Cut them into even-sized pieces for even roasting.
3. In a large bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, oregano (if using), salt, and pepper.
4. Spread the potatoes in a single layer on the baking sheet, cut side down for extra crispiness. Roast for 35–40 minutes, flipping halfway through, until golden and tender.
5. Garnish with fresh parsley or chives, if desired, and serve hot.

Notes

• Use starchy or waxy potatoes like Yukon Gold or baby red for best results.
• Dry the potatoes thoroughly after washing to ensure crispiness.
• Use garlic powder instead of fresh garlic if you’re concerned about burning.
• Add fresh herbs only after roasting to preserve their flavor and color.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 180
• Sugar: 2g
• Sodium: 320mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg