Herb Roasted Baby Potatoes (Print View)
Crispy, golden baby potatoes tossed in fresh herbs and olive oil for a flavorful side.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs baby potatoes, halved
→ Herbs & Seasonings
02 - 2 tbsp fresh rosemary, finely chopped
03 - 2 tbsp fresh thyme leaves
04 - 2 tbsp fresh parsley, chopped
05 - 3 garlic cloves, minced
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
→ Other
08 - 3 tbsp olive oil
# How to Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss halved baby potatoes with olive oil, rosemary, thyme, garlic, salt, and pepper until coated evenly.
03 - Spread the potatoes in a single layer, cut side down, on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, flipping once halfway through, until golden brown and tender.
05 - Remove from oven, sprinkle with fresh parsley, and serve hot.
# Expert Suggestions:
01 -
- The contrast between crispy, burnished edges and creamy centers happens almost by accident, which makes you feel like a genius in the kitchen.
- It's the kind of side dish that steals the show, so you'll find yourself making it for weeknight dinners and special occasions alike.
02 -
- If your potatoes steam instead of roast, they're too crowded on the pan—spread them out with room to breathe, and avoid shaking the pan constantly.
- Soaking the potato halves in cold water for 20 minutes before roasting removes surface starch and guarantees extra crispiness, a step that changed everything once I learned it.
03 -
- If you find your potatoes browning too quickly on the outside while still firm inside, lower the oven to 400°F and add 5 to 10 minutes—every oven has its own personality.
- Toss the roasted potatoes gently just before serving to redistribute any herbs and oil that settled at the bottom of the pan, so every bite feels intentional.