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!
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.
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.
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:
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.
Oven Herb Roasted Potatoes
- 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
- 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!
- 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.