There are few things quite as satisfying as pulling a sheet pan of Garlic and Herb Roasted Potatoes from the oven: crispy golden edges, a comforting aroma of roasted garlic and earthy herbs, and that irresistible allure of a side dish that makes everyone ask for seconds. This simple, crowd-pleasing classic delivers bold flavor and perfect texture with minimal effort, making it my go-to secret for weeknight dinners or special gatherings alike. With each forkful, you get fluffy potato centers, savory garlicky bites, and fresh pops of parsley—it truly is the kind of dish everyone needs in their back pocket.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Garlic and Herb Roasted Potatoes lies in its simplicity: a handful of pantry staples combine to create layers of flavor and the ultimate oven-roasted crunch. Each ingredient has a distinct role to play, from enhancing crispiness to building aromatic depth or adding that final vibrant touch.
- Baby potatoes: Their creamy texture and thin skins roast up beautifully, but you can substitute with yukon gold or red potatoes in a pinch.
- Olive oil: Helps the potatoes crisp while infusing them with a hint of rich, fruity flavor—don’t skimp on this!
- Garlic cloves (minced): The backbone of savoriness, garlic infuses each bite with robust aroma and delectable flavor.
- Salt: Essential for bringing out the natural sweetness of the potatoes and intensifying every other flavor.
- Freshly ground black pepper: Adds gentle heat and a subtle kick that contrasts the creamy potatoes.
- Dried thyme: Lends a woodsy depth and classic herbal note that pairs beautifully with roasted flavors.
- Dried rosemary: A quintessential herb for potatoes, rosemary’s piney flavor makes everything taste cozier.
- Paprika (optional): Just a sprinkle gives an extra layer of mild warmth and boosts the color—use smoked paprika for even more flavor.
- Chopped fresh parsley: Adds a bright, fresh finish and makes the dish visually pop when sprinkled before serving.
How to Make Garlic and Herb Roasted Potatoes
Step 1: Prep Your Potatoes
Start by giving your baby potatoes a good scrub to ensure they’re clean—no one wants a gritty bite! If your potatoes are larger, cut them into halves or quarters to make sure they roast evenly and develop maximum crispiness. At this stage, for even more crunch, you can soak the cut potatoes in cold water for about 30 minutes, then drain and pat them very dry. This extra step draws out some of the excess starch and helps create those ultra-crispy edges we all crave in Garlic and Herb Roasted Potatoes.
Step 2: Flavor and Coat
Transfer the prepped potatoes into a large mixing bowl. Drizzle generously with olive oil, then shower them with minced garlic, salt, black pepper, dried thyme, rosemary, and that optional paprika if you’re in the mood for something a touch smokier and more vibrant. Toss everything together until every piece is glistening, thoroughly coated, and ready for roasting—this part is as much about infusing flavor as it is about anticipation!
Step 3: Arrange on Sheet Pan
Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread the potatoes out in a single, even layer—crowding the pan can cause steaming instead of roasting, so give those potatoes some personal space! Arranging them cut side down maximizes their chances for that coveted golden-brown crust.
Step 4: Roast to Perfection
Place the sheet pan in a preheated oven at 425°F (220°C). These little beauties will roast for 30 to 35 minutes. Make sure to flip them about halfway through, helping all sides become crisp and caramelized. By the end, your kitchen will be filled with the mouthwatering scent of herbs and garlic while the potatoes transform into everything a roasted potato should be.
Step 5: Garnish and Serve
Once the Garlic and Herb Roasted Potatoes emerge beautifully golden and crispy from the oven, transfer them to a serving dish and shower with freshly chopped parsley for a burst of freshness. Serve immediately, and watch how fast they disappear!
How to Serve Garlic and Herb Roasted Potatoes
Garnishes
Right before serving, a generous handful of chopped fresh parsley makes the whole dish pop with color and brightness. For extra flair, sprinkle with a little flaky sea salt or a squeeze of lemon juice. You can even add a dusting of grated Parmesan or a scattering of chives if you want to change up the flavor profile while still keeping that signature Garlic and Herb Roasted Potatoes appeal.
Side Dishes
These potatoes shine alongside everything from roasted chicken, steak, or fish to hearty vegetarian mains like grilled eggplant or stuffed bell peppers. They’re also wonderful spring brunch companions next to eggs, or even as a star on a platter of mezze. Their versatility ensures Garlic and Herb Roasted Potatoes will slot right into any meal, any time of day.
Creative Ways to Present
Take your Garlic and Herb Roasted Potatoes up a notch by threading them onto skewers for a playful presentation at gatherings or arranging them atop a creamy bed of hummus or Greek yogurt for an easy appetizer. For a more decadent option, pile them into a serving bowl and finish with a drizzle of garlicky aioli or herb vinaigrette to let guests help themselves in style.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftover Garlic and Herb Roasted Potatoes, let them cool completely before transferring to an airtight container. Stored in the refrigerator, they’ll stay fresh and flavorful for up to 4 days. For best results, try to keep the potatoes spread out in a single layer when chilling so they maintain their texture instead of becoming soggy.
Freezing
You can freeze Garlic and Herb Roasted Potatoes after cooking, though they’re at their absolute best fresh from the oven. To freeze, spread cooled potatoes on a baking sheet and freeze until solid, then transfer to a zipper-top freezer bag. They’ll last for about 1 month. This method makes it easy to grab just a few pieces at a time instead of thawing a whole batch.
Reheating
To restore their crispy edges, reheat Garlic and Herb Roasted Potatoes in a hot oven (around 400°F) for 10-15 minutes, spread on a baking sheet. Avoid microwaving, as it tends to steam them and soften the once-crispy texture. For smaller batches, a quick sizzle in a skillet will also do the trick and bring those irresistible flavors back to life.
FAQs
Can I use other types of potatoes instead of baby potatoes?
Absolutely! Yukon gold, red potatoes, or even russets can be used for Garlic and Herb Roasted Potatoes. Just make sure to cut them into evenly sized pieces for uniform roasting and crispiness. The texture might vary slightly, but the flavors are just as delicious.
What if I only have fresh herbs?
You can 100 percent use fresh herbs—simply double the quantity since fresh herbs are less concentrated than dried ones. Throw them in with the potatoes, or reserve some to sprinkle on after roasting for a bold herbal punch and bright finish.
Do I have to peel the potatoes?
No need to peel! The thin skins of baby potatoes add flavor, nutrients, and help them crisp up in the oven. Just scrub them clean, trim any blemishes, and enjoy the rustic texture that makes Garlic and Herb Roasted Potatoes so appetizing.
Why aren’t my potatoes getting crispy?
For maximum crispiness, make sure the potatoes are dry before tossing with oil, and avoid overcrowding the pan. Also, roasting at a high temperature (425°F) is essential. If you want to go the extra mile, try the soaking method before roasting as detailed above.
Are Garlic and Herb Roasted Potatoes vegan and gluten-free?
Yes! The base recipe is both vegan and gluten-free, making it a perfect side dish for diverse diets and gatherings. If you add extras like Parmesan cheese, just note that for anyone avoiding dairy.
Final Thoughts
I hope you’ll fall in love with these Garlic and Herb Roasted Potatoes just as much as I have—each batch never lasts long in my kitchen! This is one side dish that’s guaranteed to impress, so grab your favorite potatoes and give it a roast. You’re in for a savory, crispy treat that turns any meal into something extra memorable.
Print
Garlic and Herb Roasted Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
These Garlic and Herb Roasted Potatoes are a flavorful and crispy side dish that pairs perfectly with a variety of main courses. The combination of aromatic herbs and garlic makes these potatoes a standout dish for any meal.
Ingredients
Potatoes:
- 2 lbs baby potatoes (halved or quartered)
Seasoning:
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the potatoes: In a large bowl, toss the potatoes with olive oil, minced garlic, salt, pepper, thyme, rosemary, and paprika until evenly coated.
- Roast the potatoes: Spread the potatoes on a parchment-lined baking sheet in a single layer. Roast for 30–35 minutes, flipping once halfway through, until golden brown and crispy.
- Finish and serve: Remove from the oven, sprinkle with fresh parsley, and serve.
Notes
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting, then pat dry.
- You can use fresh herbs instead of dried, just double the amount.
- Serve with roasted meats, grilled vegetables, or eggs for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
