Herb Roasted Potatoes are here to become your new go-to side dish! These oven roasted potatoes are golden and crispy on the outside, fluffy on the inside, and tossed in fresh herbs for the perfect finishing touch. They go with just about any meal and they require just a few minutes of prep!
These Herb Roasted Potatoes are among the most delicious! Roasting them in the oven makes the outsides golden brown and crisp, while the insides are fluffy and soft—the perfect combination!
You can serve these roasted baby potatoes for a weeknight dinner or scale them up for a party—either way, they’re going to disappear fast.
Why I LOVE this recipe!
- Quick and easy – These herb roasted potatoes are a weeknight staple in my home! They take just 15 minutes of prep, then while they bake, I can work on my main dish.
- Bursting with flavor – Garlic powder and a combination of dried and fresh herbs make these oven-roasted potatoes extra flavorful.
- Crispy on the outside, fluffy on the inside – The perfect roasted potato has a crispy exterior and a fluffy interior, and this recipe nails it. They’re like French fries for grownups!
- Versatile – These crispy roasted potatoes can be served with just about anything and they’re as perfect for a weeknight as they are for a holiday celebration.
This herb roasted potatoes recipe is as simple as promised! Just a few minutes of prep time for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make crispy oven-roasted potatoes to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Baby red potatoes or gold potatoes – Baby potatoes work best for this recipe, but you can also use regular-sized cut into small chunks. You can use all one color or a mixture of red and yellow potatoes.
- Olive oil – You’ll toss the potatoes in olive oil both before and after roasting.
- Salt and black pepper – Use freshly ground black pepper if you can. It’s much more flavorful!
- Garlic powder
- Dried oregano
- Fresh rosemary and parsley – And two fresh herbs to toss with the potatoes after they’re finished cooking! Fresh will be important to make these over the top delicious!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Parmesan roasted potatoes – About 10 minutes before the potatoes are done cooking, toss them with grated or shredded Parmesan cheese, then return them to the oven to finish roasting.
- Lemon herb roasted potatoes – Squeeze fresh lemon juice over the potatoes after they come out of the oven.
- Roasted garlic potatoes – In addition to garlic powder, add 5-6 minced garlic cloves to the potatoes with the other seasonings.
- Roasted potatoes and carrots – Replace half of the potatoes with baby carrots.
- Roasted potatoes and onions – Cut a red onion into thick rings and roast it with the potatoes.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make herb roasted potatoes.
Cut the potatoes into pieces—quarters for average-size baby potatoes, or sixths, eighths or smaller for larger baby potatoes.
Place the potatoes in a large bowl. Drizzle with olive oil, then add the salt, pepper, garlic powder, and oregano.
Toss the potatoes to evenly coat them with the seasoning blend.
Spread the potatoes in a single layer on a baking sheet and roast. Then toss the potatoes with the reserved oil and fresh herbs, then serve.
- Mix the seasonings in a bowl first – By mixing the seasonings separately, then adding them to the potatoes, you’ll ensure that they’re evenly distributed.
- Start with a hot oven – Preheat your oven to 425˚F before placing the potatoes inside. This will help them crisp up quickly and evenly.
- Don’t overcrowd the pan – Spread the potatoes out on the baking sheet in a single layer. Overcrowding the pan will result in soggy potatoes instead of crispy because they’ll steam in the oven.
- Reserve some oil – Tossing the potatoes with a little extra olive oil after roasting helps the herbs stick.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use parchment paper – Lining your baking sheet with parchment paper will make clean up a breeze.
- Don’t mix the seasonings separately – This will save you an extra bowl, but you will need to take extra care to make sure the seasonings are well-distributed among the potatoes.
- Use all dried herbs – If you do, you can add them at the beginning of the cooking time with the oregano.
What to Serve with Herb Roasted Potatoes
Since this easy side dish has the delicious flavors of classic American dishes, it will pair well with many of your favorite family-friendly main dishes.
Choose a main or add a few of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Main Dish Ideas
- Garlic Herb Steak
- Baked Bruschetta Chicken
- Baked Creamy Garlic Pork Chops
- Dutch Oven Chicken
- Ground Beef Philly Cheesesteak Sandwiches
Side Dish Pairings
Herb Roasted Potatoes Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
- Oven – Preheat your oven to 350˚F and place the leftover potatoes on a sheet pan. Bake for about 10 minutes, or until heated through.
- Microwave – Place the leftover rosemary roasted potatoes in a microwave-safe dish and heat until warmed through. The amount of time needed will depend on the amount of herb roasted potatoes being warmed.
How long should you roast potatoes?
The length of time to roast potatoes will depend on the size and type of potato you are using. For roasted small potatoes cut into quarters, a cooking time of 40-50 minutes is recommended for crispy results.
What are the best potatoes for roasting?
I like to use baby red or gold potatoes for this easy roasted potatoes recipe, as they have a thin skin and are nice and fluffy inside when roasted.
Should you boil potatoes before roasting?
I’ve never boiled potatoes before roasting; I think it adds an unnecessary step. Unless you’re making garlic smashed potatoes, skip the boiling!
More EASY Potato Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy potato recipes here, or see a few of our readers favorite recipes below.
- 3 pounds baby red potatoes, or gold potatoes
- 1/4 cup olive oil, (1 tablespoon reserved)
- 1¼ teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon fresh rosemary, minced
- 2 tablespoons fresh parsley, minced
- Preheat oven to 425˚F.
- Cut the potatoes into quarters. If the potatoes are large, you may want to cut them into sixths, eighths or smaller so that they are in small bite-sized pieces.
- Place the potatoes in a large bowl, drizzle 1/4 cup minus 1 tablespoon reserved of olive oil over the potatoes, then add the salt, pepper, garlic powder, and oregano and toss to evenly coat the potatoes in the seasoning.
- Spread the potatoes in a single layer on a large baking sheet. Roast for 20 minutes, then flip and bake an additional 20-30 minutes. The potatoes should have crispy golden brown edges.
- Once done, toss the potatoes with the reserved tablespoon of oil, fresh parsley and rosemary, and additional salt to taste, then serve immediately.