I’ll be honest—for years, I thought roasted potatoes were supposed to be complicated. You know, with all those fancy techniques and perfect timing that somehow always left mine either undercooked or burnt on the edges.
Turns out, I was overthinking it. Herb-roasted baby potatoes are actually one of the easiest side dishes you can make. You toss them with some oil and herbs, throw them in the oven, and that’s pretty much it. The small size means they cook evenly, and the herbs do all the work of making them taste good. No special skills needed—just a baking sheet and about thirty minutes.
Why You’ll Love These Herb-Roasted Baby Potatoes
- Simple ingredients – You only need potatoes, olive oil, garlic, and fresh herbs to create a side dish that tastes like it came from a fancy restaurant.
- Quick and easy – With less than an hour from start to finish, these roasted potatoes are perfect for busy weeknights or last-minute dinner guests.
- Crispy on the outside, fluffy on the inside – The high heat creates golden, crispy edges while keeping the centers soft and tender—exactly what you want in a roasted potato.
- Versatile side dish – These potatoes pair well with just about anything, from grilled chicken to steak to fish, making them a go-to recipe you’ll use over and over.
- Fresh herb flavor – The combination of parsley, dill, and chives adds a bright, fresh taste that makes these potatoes feel special without any extra effort.
What Kind of Potatoes Should I Use?
Baby potatoes are perfect for roasting because they’re naturally tender and have thin skins that get nice and crispy in the oven. You can use any variety you find at the store – red, yellow, or white baby potatoes all work great and have a similar creamy texture when cooked. If you can’t find baby potatoes, you can substitute with regular-sized potatoes cut into 1 to 1.5-inch chunks, though the cooking time might need a slight adjustment. Just make sure whatever potatoes you choose are firm and free of soft spots or sprouts, and give them a good scrub since you’ll be leaving the skins on for extra flavor and texture.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:
- Baby potatoes: You can use any small waxy potatoes like red potatoes, fingerlings, or new potatoes. Regular russet potatoes work too, just cut them into 1-inch chunks. Keep in mind that russets might get a bit fluffier and less creamy than baby potatoes.
- Olive oil: Avocado oil or melted butter are great alternatives if you’re out of olive oil. Both will give you that nice golden, crispy exterior.
- Fresh garlic: In a pinch, you can use 1 teaspoon of garlic powder instead of fresh minced garlic. Just mix it with the oil before tossing with the potatoes.
- Fresh herbs: While fresh herbs really shine in this recipe, you can use dried herbs if that’s what you have. Use about 3 tablespoons total of dried herbs instead of the 8-10 tablespoons fresh, and add them before roasting rather than after. The flavor will be more concentrated and slightly different, but still tasty.
- Herb combination: Don’t have all three herbs? Use whatever fresh herbs you have on hand – rosemary, thyme, basil, or cilantro all work well. Just stick with the same total amount.
Watch Out for These Mistakes While Cooking
The biggest mistake when roasting baby potatoes is overcrowding the pan, which causes them to steam instead of getting that crispy, golden exterior you’re after – spread them in a single layer with space between each piece for the best results.
Another common error is not drying the potatoes thoroughly after washing them, as any excess moisture will prevent proper browning and leave you with pale, soft potatoes instead of crispy ones.
Adding the garlic too early is a recipe for burnt, bitter flavor since garlic cooks much faster than potatoes – toss it in during the last 10 minutes of roasting to keep it fragrant and golden.
Finally, wait until after roasting to add your fresh herbs, as adding them too soon will cause them to burn and lose their bright flavor.
What to Serve With Herb-Roasted Baby Potatoes?
These herb-roasted potatoes are the perfect side dish for just about any protein you’re cooking up for dinner. They pair beautifully with roasted chicken, grilled steak, or pan-seared salmon since the fresh herbs complement pretty much any main course. If you’re going for a full meal, add a simple side salad or some roasted vegetables like green beans or asparagus. These potatoes also work great at cookouts alongside burgers or grilled sausages, and they’re always a hit at potlucks since they taste good warm or at room temperature.
Storage Instructions
Store: Keep your leftover roasted potatoes in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick side dishes throughout the week, and honestly, I find myself snacking on them cold straight from the fridge sometimes!
Freeze: These potatoes freeze pretty well for up to 2 months. Let them cool completely, then spread them on a baking sheet to freeze individually before transferring to a freezer bag. This way they won’t stick together in one big clump.
Reheat: The best way to bring these back to life is in a 400°F oven for about 10-15 minutes until they’re crispy again. You can also use an air fryer at 375°F for 5-7 minutes. The microwave works in a pinch, but they won’t be as crispy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 28-32 g
- Fat: 60-68 g
- Carbohydrates: 260-285 g
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Ingredients
- 8 to 10 tbsp chopped fresh herbs (parsley, dill, and chives)
- freshly ground black pepper
- 4 lb baby potatoes (halved if large)
- 4 tbsp olive oil (I use extra virgin)
- kosher salt
- 4 minced garlic cloves
Step 1: Preheat Oven and Prepare Potatoes
- 4 lb baby potatoes (halved if large)
- 2 tbsp olive oil (from the 4 tbsp total)
- kosher salt
- freshly ground black pepper
Preheat your oven to 425°F (220°C).
Toss the baby potatoes with 2 tablespoons of olive oil.
Season generously with kosher salt and freshly ground black pepper.
Spread the potatoes evenly on two sheet pans, ensuring they are in a single layer for even roasting.
Step 2: Roast the Potatoes
Roast the prepared potatoes until they are tender inside and crisp on the edges, about 30 to 40 minutes.
Be sure to check on them halfway through roasting and give them a toss for even browning.
I always find tossing them midway helps get those nice crispy edges on every piece.
Step 3: Sauté Garlic and Potatoes
- 2 tbsp olive oil (remaining from the 4 tbsp total)
- 4 minced garlic cloves
- roasted potatoes (from Step 2)
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.
Add the roasted potatoes from Step 2 to the skillet and cook for about 2 minutes, stirring to coat them in the garlicky oil.
Step 4: Finish with Fresh Herbs and Serve
- 8 to 10 tbsp chopped fresh herbs (parsley, dill, and chives)
- kosher salt
- freshly ground black pepper
Sprinkle the chopped fresh herbs over the garlicky potatoes in the skillet.
Season lightly with extra kosher salt and freshly ground black pepper as needed.
Toss gently to combine, then transfer the potatoes to a serving bowl and serve immediately.
For extra fresh flavor, I like to reserve a small handful of herbs to sprinkle on just before serving.
Homemade Herb-Roasted Baby Potatoes
Ingredients
- 8 to 10 tbsp chopped fresh herbs (parsley, dill, and chives)
- freshly ground black pepper
- 4 lb baby potatoes (halved if large)
- 4 tbsp olive oil (I use extra virgin)
- kosher salt
- 4 minced garlic cloves
Instructions
- Preheat your oven to 425°F (220°C). Toss the baby potatoes with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper. Spread the potatoes evenly on two sheet pans, ensuring they are in a single layer for even roasting.
- Roast the prepared potatoes until they are tender inside and crisp on the edges, about 30 to 40 minutes. Be sure to check on them halfway through roasting and give them a toss for even browning. I always find tossing them midway helps get those nice crispy edges on every piece.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown. Add the roasted potatoes from Step 2 to the skillet and cook for about 2 minutes, stirring to coat them in the garlicky oil.
- Sprinkle the chopped fresh herbs over the garlicky potatoes in the skillet. Season lightly with extra kosher salt and freshly ground black pepper as needed. Toss gently to combine, then transfer the potatoes to a serving bowl and serve immediately. For extra fresh flavor, I like to reserve a small handful of herbs to sprinkle on just before serving.
