Oven Herb Roasted Potatoes
These oven herb roasted potatoes are perfectly golden brown and crispy outside, and tender and warm in the center. Tossed with fresh herbs such as rosemary and thyme, garlic, salt, pepper, and olive oil.
Servings: 8 people
Calories: 193kcal
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.
Nutrition
Calories: 193kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 11mg | Potassium: 724mg | Fiber: 4g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 2mg