Warm, crisp on the outside and pillowy on the inside — these garlic herb roasted potatoes are the kind of side everyone asks to have again. Ready in under 40 minutes with pantry staples, they’re a dependable weeknight side, an easy holiday addition, or the tasty base for a casual brunch board.
Why you’ll love this dish
These potatoes hit a sweet spot: simple ingredients, bold flavor, and reliably crunchy results. You don’t need special equipment, and the formula scales well whether you’re feeding two or a crowd. They’re budget-friendly, kid-approved, and versatile enough to sit alongside everything from roast chicken to a green salad.
“Golden, garlicky, and addictive — the whole pan vanished in minutes.” — a response I got the first time I brought these to a family dinner.
Because the seasoning is classic (olive oil, garlic, rosemary, thyme), these potatoes pair well with lots of mains — think roasted meats, fish, or even a saucy vegetarian main. If you want to serve them with fun handhelds or party bites, they’re a perfect companion to dishes like garlic parmesan cheeseburger bombs, which mirror that same savory appeal.
How this recipe comes together
Start by halving the baby potatoes so every piece gets a crispy edge. Toss with a garlicky herb oil until each potato is glossy and well coated. Spread in a single layer so hot air can circulate and promote browning. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway so both sides get golden. Finish with a sprinkle of fresh parsley for brightness.
What you’ll need
- 2 pounds baby potatoes (preferably a mix of red and yellow; halved)
- 4 tablespoons olive oil (extra-virgin is fine; use a neutral oil if you’re concerned about smoke)
- 4 cloves garlic, minced (or pressed)
- 1 teaspoon dried rosemary (or 1 tablespoon finely chopped fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh leaves)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Substitutions and notes:
- Baby potatoes: small yukon golds or fingerlings work best for fluffy insides. If using russets, cut into 1-inch pieces and expect longer roast time.
- Dried vs fresh herbs: fresh herbs give a brighter finish but reduce the amount to avoid overpowering (see suggested ratios above).
- Garlic: if you prefer mellow garlic flavor, roast whole cloves on the same sheet for the last 10–12 minutes instead of mincing at the start.
Cooking method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Wash the baby potatoes and pat dry. Halve each potato so the cut side will crisp.
- In a small bowl combine olive oil, minced garlic, rosemary, thyme, salt (about 1 teaspoon to start), and a few grinds of black pepper. Stir to combine.
- Place the halved potatoes in a large bowl. Pour the oil mixture over them and toss thoroughly so each piece is coated.
- Arrange the potatoes cut-side down in a single layer on the prepared baking sheet. Crowding the pan will steam them instead of crisping them.
- Roast for 25–30 minutes, flipping once about halfway through. Look for deep golden-brown edges and a tender interior (test with a fork).
- Remove from oven, taste and adjust seasoning, then sprinkle with chopped fresh parsley. Serve hot.
How to plate and pair
These roasted potatoes are adaptable in presentation. For a casual family meal, pile them in a shallow bowl and garnish with extra parsley and a lemon wedge for brightness. For a dinner party, plate alongside protein and a green — a drizzle of herb-infused yogurt or aioli on the side elevates them instantly.
They complement grilled steak, roast chicken, pan-seared salmon, or vegetarian mains like stuffed peppers. If you want a sweeter-roasted option on the table as well, consider serving alongside Murasaki sweet potatoes for color and contrast.
Storage and reheating tips
- Refrigerator: Store cooled potatoes in an airtight container for up to 3–4 days.
- Freezer: Spread cooled potatoes on a tray to freeze individually, then transfer to a freezer bag for up to 2–3 months. Texture will change slightly but they reheat well.
- Reheating: For best crispiness, reheat in a 400°F oven for 8–12 minutes or in an air fryer at 375°F for 5–8 minutes. Microwaving will heat them faster but make them soft; use it only if you plan to crisp them afterward in a pan or oven.
- Food safety: Don’t leave cooked potatoes at room temperature for more than two hours. Cool promptly and refrigerate.
Pro chef tips
- Dry potatoes thoroughly after washing — moisture is the enemy of crispiness.
- Cut larger potatoes to similar sizes so everything cooks evenly.
- Use a hot oven and a single layer to encourage browning. If you must roast a larger batch, use two baking sheets so pieces aren’t crowded.
- If garlic is browning too quickly, toss it in halfway through or use whole cloves tucked among the potatoes to roast gently.
- For an extra-crispy finish, broil for 1–2 minutes at the end — watch closely to avoid burning.
Creative twists
- Parmesan Herb: Toss finished potatoes with 1/4 cup grated Parmesan and a squeeze of lemon.
- Lemon-Garlic: Add 1 teaspoon lemon zest to the oil and finish with a tablespoon of lemon juice.
- Spicy Smoky: Add 1/2 teaspoon smoked paprika and a pinch of cayenne to the oil.
- Herb Butter Finish: Spoon warm herb butter over the potatoes right before serving for a richer side.
- Make them vegan: This recipe is already vegan (use oil only). Add nutritional yeast for a cheesy-like punch.
- Air fryer shortcut: Roast at 400°F for 15–20 minutes, shaking the basket halfway through.
Common questions
Q: Can I use whole baby potatoes instead of halving them?
A: Yes, but whole potatoes will take longer to cook and won’t develop as many crispy edges. Keep them small (under 1.5 inches) or roast 35–40 minutes and test for doneness.
Q: How can I prevent burnt garlic?
A: Minced garlic can brown quickly at high heat. Either add minced garlic halfway through roasting, roast whole cloves tucked into the pan, or mix garlic with the oil and keep an eye on the first batch while adjusting in future tries.
Q: Is this recipe gluten-free and vegan?
A: Yes — the basic recipe is naturally gluten-free and vegan. Just avoid any finishing sauces that contain dairy if you keep it vegan.
Q: Can I prepare these in advance?
A: You can toss the halved potatoes with the oil and herbs and refrigerate covered for up to 24 hours. Bring them to room temperature and roast as directed, adding a few minutes if the oven is still cold from the fridge.
Q: What’s the best way to get a crispier crust?
A: Use a hot oven (425°F), single layer spacing, and a light coating of oil. Finishing with a short broil or reheating in an air fryer gives extra crunch.
If you want more sides and inspiration, try turning these tips into a small sheet-pan feast — they’re forgiving and play well with many flavors.
Garlic Herb Roasted Potatoes
Ingredients
Main Ingredients
- 2 pounds baby potatoes, halved Preferably a mix of red and yellow.
- 4 tablespoons olive oil Extra-virgin is fine; use a neutral oil if you’re concerned about smoke.
- 4 cloves garlic, minced Or pressed.
- 1 teaspoon dried rosemary Or 1 tablespoon finely chopped fresh.
- 1 teaspoon dried thyme Or 1 tablespoon fresh leaves.
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Wash the baby potatoes and pat dry. Halve each potato so the cut side will crisp.
- In a small bowl combine olive oil, minced garlic, rosemary, thyme, salt (about 1 teaspoon to start), and a few grinds of black pepper. Stir to combine.
- Place the halved potatoes in a large bowl. Pour the oil mixture over them and toss thoroughly so each piece is coated.
Cooking
- Arrange the potatoes cut-side down in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping once about halfway through, until edges are deep golden-brown and interiors are tender.
- Remove from oven, taste and adjust seasoning, then sprinkle with chopped fresh parsley. Serve hot.