These easy oven herb roasted potatoes are packed with the amazing flavors of garlic and fresh herbs like rosemary and thyme. They are the perfect balance of flavor and texture!
These potatoes are the perfect weeknight side dish that goes well with almost anything, and there’s minimal clean-up involved.
Below I share all the tips and tricks on how to get a beautiful golden brown and crispy exterior. You’ll seriously love these herb roasted potatoes!
Everyone needs an easy side dish that pairs well with just about anything!
These oven roasted herb potatoes are my go-to side dish for busy weeknights. They only take 35 minutes to make and require very little effort. This side dish is simple and straightforward to make, and packed with delicious garlic and fresh herb flavors.
We love to serve these herb roasted potatoes with my favorite Creamy Lemon Chicken! Other main dishes that pair super well with it are this simple Spatchcock Chicken, Spinach Stuffed Chicken, or Pork Chops with Apples and Onions.
What I love about these herb roasted potatoes is that they get crispy and golden brown on the outside and perfectly tender on the inside. More on how to get that perfect crisp below!
Not only is this recipe easy to make, but also perfect for those nights when you don’t want to do much cleaning. Toss the potatoes with the seasoning directly on the baking sheet, so you don’t even have to dirty a mixing bowl. It doesn’t get any easier than this!
Here’s why we’re loving these herb roasted potatoes lately:
- It’s straightforward and uncomplicated. Simply prep the potatoes, toss with garlic, herbs, seasoning, and oil, and roast.
- So incredibly delicious! Packed with garlicky and herby flavors. There’s nothing plain about these herb roasted potatoes!
- Golden brown and crispy on the outside, tender inside.
- Great for weeknights! It’s easy and ready in 35 minutes. One sheet pan is all you need for minimal clean-up.
- Make ahead and even freezer friendly!
Jump to:
How to Achieve that Perfect Crisp
There is a whole technique for making extra crispy potatoes, which we will save for another post (hint: it involves par-boiling). But, if you just want to make simple roasted potatoes that are beautifully golden brown and crispy, here is the trick: Let them roast undisturbed on one side for 75% of the roasting time before flipping them.
Many other roasted potato recipes I’ve made call for flipping them halfway through, which is not quite enough time for a golden brown crust to form. So the fix is simple – give them more time before flipping and let them roast undisturbed. You’ll be amazed how well this simple trick works.
Okay, let’s recap real quick so you can be on your way to making the best crispy herb roasted potatoes:
- Let them roast undisturbed on one side for 75% of the roasting time. Before flipping them, take a quick peek underneath.
- Roast flat side down first. Needless to say, the bottom of the pan transmits more heat, which is perfect for forming that beautiful crust.
- Always preheat your oven – this ensures the potatoes start roasting as soon as they hit the rack.
- Don’t overcrowd your sheet pan; potatoes need space to roast, not steam.
What Type of Potatoes to Use
I’d recommend using petite potatoes that are about 1 or 1.5 inches round. If they are on the larger side, cut them into three or quarter them. I use a mix of red and yellow.
If you can’t find these, you may use Yukon gold or red potatoes, cut into 1.5 inch pieces.
Ingredient Notes
You only need a handful of ingredients to make these herb roasted potatoes. Below are a few quick notes from my kitchen. As always, the full ingredient list can be found in the recipe card down below.
- Petite potatoes: They are perfect due to their small size and creamy texture. Make sure to wash them thoroughly and cut them in half for even roasting.
- Olive oil: Olive oil aids in making the potatoes beautifully crispy while also adding a lovely flavor.
- Fresh minced garlic: For flavor.
- Fresh rosemary and thyme: Adds a fragrant and aromatic flavor.
- Salt and pepper to taste.
Step-by-Step Tutorial
Making herb roasted potatoes is as easy as 1-2-3. Let’s get started!
Step 1 | Prep the potatoes
First, preheat oven to 425 degrees F. Start by cutting your cleaned potatoes into half. This helps them cook evenly and absorb all the beautiful flavors from the oil and herbs.
Step 2 | Toss with garlic, herbs, seasoning, oil
Once halved, toss the potatoes with the minced garlic, the chopped herbs, salt, pepper, and olive oil. Make sure each one is well coated. Spread them cut side down on a large sheet pan, or 2 sheet pans to now overcrowd the pans.
Step 3 | Roast in oven
Roast in the preheated 425 F degree oven for about 25 minutes total or until tender. After about 18 minutes, flip them. If not browned enough, wait a little longer before flipping. Remember the trick – let them roast undisturbed on one side for most of the cooking time before flipping.
Air Fryer Method
Yes, you can use your air fryer! Air frying is a great way to achieve the same crispy texture with less oil. Just make sure to adjust the cooking time as air fryers typically cook faster than traditional ovens.
You may need to cook the potatoes in batches, depending on the size of your air fryer. Or simply cut the recipe in half if capacity is an issue.
Here’s how: Toss the potatoes with the garlic, herbs, seasoning, and olive oil (use a little bit less oil than what the recipe calls). Then place them in the air fryer basket in a single layer. Air fry at 400 degrees F for about 18 to 20 minutes, tossing after about 12 minutes.
Make Ahead and Freezing
To make ahead: These herb roasted potatoes are great for meal prep! Make them the day before and refrigerate. Reheat in the oven or in the air fryer until warm and the exterior is crispy.
To freeze: Roast as directed and then let them cool completely. Then, place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer to freezer-safe bags. Freeze for up to 3 months. Reheat from frozen (no need to thaw) until warm in the oven or air fryer.
Pairing and Serving Ideas
These herb roasted potatoes are incredibly versatile and go so well with almost everything! My absolute favorite is a reader-favorite: Creamy Lemon Chicken.
Serve them alongside a classic roast chicken or Dutch oven Roast Chicken. You can also try this Stuffed Salmon Florentine or Salmon Burgers. They also work wonderfully with vegetarian main courses, such as this Mediterranean Stuffed Eggplant.
Here are more scrumptious potato recipes you’ll love:
Recipe FAQs
Yes, but remember dried herbs are generally more potent than fresh, so use about a third of the amount.
Store any leftover potatoes in an airtight container in the refrigerator for 3 to 4 days.
Yes, they can be frozen for up to 3 months. Reheat them in the oven or air fryer for best results.
Let them roast undisturbed flat side down until a golden brown crust forms, usually 75% of the way through the roasting time. Also make sure the sheet pan is not overcrowded.
While best served fresh, you can roast them the day before and reheat in the air fryer or oven until warm in the center and crispy outside.
This recipe was published in 2019 and updated in June 2023 to include new photos and information.
Tips for Success
- Find petite potatoes that are about 1 or 1.5 inches round. If they are on the larger side, they may take longer than ideal to roast, which could cause the garlic and herbs to burn.
- Make sure the potatoes are cut to about the same size for even roasting. I use a combination of petite red and yellow. Feel free to mix and match.
- For best results and flavor, use fresh minced garlic and fresh herbs. If you’re in a pinch, you may also use jarred minced garlic and dried herbs (use ⅓ of the amount).
- For easy clean-up, line your sheet pans with aluminum foil. You can even toss the potatoes with the seasonings right on the lined sheet pan so you don’t have to dirty up a mixing bowl.
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Oven Herb Roasted Potatoes
Equipment
Ingredients
- 3 pounds petite potatoes - 1 or 1.5 inches round
- ¼ cup olive oil
- 3 or 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 1 ½ teaspoons fresh thyme, minced
- Salt and pepper
Instructions
- Preheat oven to 425 degrees F.
- Cut potatoes into half. The potatoes should be about 1 or 1.5 inches round. If they are larger, cut them into smaller pieces.
- On a large sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, and salt and pepper to taste. I used 1 teaspoon salt and ⅓ teaspoon pepper.
- Arrange the potatoes flat side down and make sure the sheet pans are not overcrowded.
- Roast for about 25 minutes undisturbed, flipping them after about 18 minutes or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown.
- Let cool for about 5 minutes before serving. Enjoy!
Notes
- How to get a crispy golden brown crust: Let the potatoes roast undisturbed flat side down for 75% of the roasting time before flipping them over.
- Which types of potatoes to use: Petite potatoes are recommended due to their small size and creamy texture.
- Herbs: Fresh rosemary and thyme are used in this recipe, but feel free to try other herbs like sage or oregano.
- Make ahead: Make 1 to 2 days ahead and refrigerate. Reheat in the air fryer or oven until warm in the center and slightly crispy on the outside.
- Freezing: Roast potatoes as directed and let them cool completely, then freeze them on a baking sheet until solid. Then, transfer them to freezer-safe bags or containers. Freeze for up to 3 months and roast straight from the freezer, no thawing needed.
- Petite potatoes: Yukon Gold or red potatoes also work well if cut into 1-inch pieces. Avoid using starchy potatoes like Russets.
- Fresh garlic: Jarred pre-minced garlic will work, but fresh is highly recommended.
- Fresh herbs: Dried herbs – use ⅓ of the amount of fresh.
Nanci Hill says
After oven roasting will these still be tasty and crispy if transported to a party in a crock pot to retain warmth?
Marjie says
All I had were baking potatoes, so I cut them 1/4″ thick rounds and cut the rounds in half. Just for fun, at the end I sprinked half the potatoes with grated parmesan (a good brand in the deli section). Ay yi yi, were they delicious. Thank you for the recipe!
TallyMom says
I’ve made these twice in one week to take to parties and twice I had multiple people tell me how amazing they were! Taking the time to par boil first really was a good tip. They did take almost twice as long to cook for me though. My potatoes might have been a little larger than the ones used here. I’ll never roast potatoes any differently!
Kristy says
These were actually the best roasted potatoes I’ve ever had. I’ve tried so many recipes throughout the years but these were hands down the best. Perfect tender crisp with just the right amount of spices. I mixed everything together and put them on cookie sheets in the morning so all I had to do was pop them in the oven when company arrived. Magnifico. Thank you for this recipe!
Tania says
Thank you so much, Kristy!
Sue Ojala says
I used petite red potatoes and threw in a handful of larger pieces of sweet Vadalia onions. Removed the onion from the marinade and added them back in when the potatoes were half done. Very good!
Tania says
Thank you, Sue! Happy to hear!
John says
Apartment dweller here. Won’t the olive oil smoke at 425 degrees?
Tania says
Hi John! If you use “regular” or “light” olive oil (so not extra virgin olive oil), those tend to have a smoke point of 470 degrees F. They are usually labeled as “for sautéing or grilling.”
Bonnie says
Can these be made a head and frozen?
Tania says
I don’t see why not!
Linda Ladopoulos says
My husband said he would like to have these at least once a week! Very delicious!
Tania says
That’s awesome, Linda!
Joni says
I just made these with a couple of minor modifications. I was only using 1lb baby golds and used 2 garlic cloves but the same Rosemary and Thyme which wasn’t too much for the smaller portion. I blanched the potatoes 4 minutes in the microwave and then tossed the ingredients adding a 1/4 cup of Parmesan. They were perfect. Thank you for the recipe!
Marie says
sounds great gonna try tonight
Why cant I use minced garlic in jar???
Tania says
Hi Marie! Fresh is always better, just my personal opinion. You can use minced garlic in a jar too if you want!
Karen says
But you say it’s ok to use garlic powider instead of fresh. Wouldnt the garlic in a jar be fresher than dried garlikarenc powder? Just wondering since you mentioned it several times. These sound wonderful and I can’t wait to make them!
Tania says
Hi Karen! It’s a matter of preference. You can definitely use garlic in a jar too! Hope you like them 🙂
Melodie says
I had a pound of small red potatoes left over when I made stew. Made these with dried herbs and garlic powder – snowed in so no getting fresh. All I have to say is yyyyuuuummmmmm!!! And yes, they do go wonderfully well with Salmon (and French cut string beans!) Didn’t miss having dinner out at all! Thank you Tania!
Becca says
They were awesome! Even my picky eater really liked them. Definitely will be making again.
Tania says
Thanks for the kind words, Becca!