Garlic Herb Roasted Potatoes

Crispy on the outside and tender on the inside, I first discovered these garlic herb roasted baby potatoes when a friend brought them to a summer barbecue. The fragrant garlic and fresh herbs instantly made them my go-to side dish for any meal.

I remember the first time I nailed this recipe perfectly—unexpected guests popped by and these potatoes were ready in no time, instantly turning the evening into a cozy celebration.

Ingredients

• Baby Potatoes: I always reach for halved baby potatoes because they roast evenly and get that perfect crisp exterior with tender inside
• Olive Oil: Using extra virgin olive oil really enhances the flavors and helps the herbs stick perfectly
• Garlic: Fresh minced garlic brings such a warm, fragrant punch that dried just can't match
• Fresh Rosemary and Thyme: I prefer fresh herbs for that bright flavor, but dried can work in a pinch
• Sea Salt and Black Pepper: Simple seasonings that bring out the natural taste of the potatoes
• Parsley: A fresh sprinkle at the end adds both color and a mild freshness

Instructions

Get Everything Ready:

Preheat your oven to 425°F (220°C) and prepare your baking sheet with parchment paper or a quick grease to prevent sticking

Mix It Up:

In a large bowl, toss together halved baby potatoes, olive oil, minced garlic, chopped rosemary and thyme, sea salt, and black pepper. Make sure every piece is coated, releasing the beautiful aromas of herbs and garlic

Arrange for Crispness:

Spread the potatoes cut side down in a single layer on the baking sheet. This little trick ensures an extra crispy bottom that tastes amazing

Roast to Perfection:

Pop them in the oven for 25 to 30 minutes, turning them halfway through so all sides become golden brown. You'll hear that satisfying crackle as they roast and smell the garlic mingling with fresh herbs

Finish and Serve:

Once golden and fork tender, take them out and sprinkle chopped parsley for a burst of color and freshness before serving

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This dish quickly became more than just a side—it was the comfort food that brought my family together on chilly evenings, reminding us that simple ingredients make the best memories.

Keeping It Fresh

Always use fresh herbs when you can; they bring such brightness and nuance that dried just can't match. If you have to use dried, increase the quantity slightly to balance the flavor.

When You're Missing Something

If you run out of fresh herbs, swapping with dried versions works—just remember to adjust amounts. You can also add a pinch of smoked paprika for a subtle twist that adds warmth.

Serving Ideas That Clicked

This recipe shines alongside grilled meats, roasted chicken, or even a fresh salad for a lighter meal. A last minute thought I'd call out as you leave the kitchen:

• Don't forget to broil for 2 minutes at the end if you love extra crunch
• Try sprinkling a little parmesan just before serving for extra umami
• Rest your potatoes a couple minutes after roasting to keep them fluffy inside

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Thanks for cooking with me today—can't wait for you to taste how something so simple can be so satisfying!

Recipe Questions & Answers

→ How do I ensure the potatoes are crispy?

Roast the potatoes cut side down on a baking sheet at 425°F and avoid overcrowding. Turning them once halfway helps even browning.

→ Can I use other types of potatoes?

Yes, fingerlings or Yukon gold potatoes work well as substitutes, offering a similar texture and flavor.

→ What herbs work best for this dish?

Fresh rosemary, thyme, and parsley complement the garlic and enhance the earthy flavor of the potatoes.

→ Is it possible to make this dish vegan?

Absolutely. Using pure olive oil without cross-contamination ensures the dish suits vegan diets.

→ How do I achieve extra crunch on the potatoes?

Broil them for 2 minutes at the end of roasting to add a crispier finish to the exterior.