Garlic Herb Roasted Potatoes
Roasted baby potatoes with garlic, rosemary, and thyme until crisp outside and tender inside. A reliable side for weeknights, roasts, and holiday meals.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThese garlic herb roasted potatoes are a straightforward oven side dish made with baby potatoes, olive oil, fresh rosemary, thyme, and garlic. They are common in American home cooking and pair well with roast chicken, steak, pork, fish, or eggs.
This version keeps the method simple but fixes a common problem: garlic can burn before the potatoes finish. Adding it partway through gives you crisp edges, creamy centers, and a cleaner garlic flavor. For the best browning, use a large sheet pan and avoid crowding the potatoes.
Ingredients
- 2 lb (900 g) baby potatoes, halved
- 3 tbsp (45 ml) olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme leaves
- 4 garlic cloves, minced
- 1 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats so the potatoes start sizzling as soon as they hit the pan.
- 2
In a large bowl, toss the halved potatoes with the olive oil, salt, black pepper, rosemary, and thyme until evenly coated.
- 3
Carefully remove the hot baking sheet and spread the potatoes on it cut side down in a single layer. Roast on the center rack for 20 minutes, until the bottoms are starting to brown.
- 4
Remove the pan from the oven and scatter the minced garlic over the potatoes. Turn the potatoes with a spatula so the garlic gets distributed and the potatoes roast evenly.
- 5
Return the pan to the oven and roast for 10 to 15 minutes more, until the potatoes are golden at the edges, the garlic is fragrant, and a knife slides easily into the centers.
- 6
If you want extra color, switch the oven to broil for 1 to 2 minutes, watching closely, until a few edges deepen to a darker golden brown.
- 7
Transfer to a serving dish and sprinkle with the parsley, if using. Serve hot while the edges are still crisp.
Tips for the Best Garlic Herb Roasted Potatoes
- Use a large sheet pan or divide the potatoes between two pans if needed. Crowded potatoes steam instead of roast.
- Halve larger baby potatoes and leave very small ones whole so everything cooks at the same rate.
- Adding the garlic after the first roast keeps it from turning bitter or burning on the pan.
- If you only have dried herbs, use 1 tsp dried rosemary and 1 tsp dried thyme in place of the fresh herbs.
- For extra crisp potatoes, rinse cut potatoes, dry them very well, and roast them cut side down on the hot pan.
- You can toss the potatoes with oil and herbs up to 4 hours ahead; refrigerate, then roast just before serving.
Storage and Reheating
Refrigerate leftover potatoes in an airtight container for up to 4 days. Reheat on a sheet pan in a 400°F (200°C) oven or in an air fryer until hot and re-crisped, about 8 to 10 minutes. Microwaving works for convenience, but the edges will soften. These can be frozen for up to 1 month, though the texture is best when made fresh.
Frequently Asked Questions
Why aren't my roasted potatoes getting crispy?
The most common causes are crowding the pan, not using enough heat, or leaving excess moisture on the potatoes. Use a large hot sheet pan, dry the potatoes well, and roast at 425°F.
Can I use dried herbs instead of fresh?
Yes. Replace the fresh rosemary and thyme with 1 teaspoon each dried rosemary and dried thyme. Crush dried rosemary lightly between your fingers so it distributes better.
Do I need to boil the potatoes first?
Not for this recipe. Baby potatoes roast well without parboiling, as long as they are cut to an even size and roasted hot enough.
What potatoes are best for herb roasted potatoes?
Baby Yukon Gold or baby red potatoes work especially well because they hold their shape and turn creamy inside. Fingerlings are also a good choice; just halve any large ones lengthwise.
Quick Info
Prep Time
10 min
Cook Time
35 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
