Name: Garlic Herb Roasted Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Ingredients: 2 pounds baby potatoes (halved or quartered depending on size – I prefer fresh, firm potatoes for the best texture.); 3 tablespoons olive oil – Extra virgin works best for flavor and helps achieve crispiness.; 4 garlic cloves (minced – Fresh garlic makes a huge difference; skip the jarred for best results.); 1 teaspoon kosher salt – Adjust to taste (but don’t skip it; it brings out all the flavors.); ½ teaspoon black pepper – Freshly cracked gives more aroma than pre-ground.; 1 teaspoon dried rosemary or 1 tablespoon fresh chopped rosemary – Fresh herbs provide a brighter (more vibrant flavor.); 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme – I love thyme for its subtle earthy taste that pairs perfectly with potatoes.; 2 tablespoons grated Parmesan cheese (optional – Always grate fresh cheese for a nutty, creamy finish.)

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I’ve made the Garlic Herb Roasted Potatoes Recipe so many times, and every single time, they turn out golden, crispy, and packed with flavor. I love how easy they are to prepare but still feel like a special treat for any meal. The aroma of garlic and fresh herbs roasting in the oven is enough to make the whole house feel cozy.

I’ve perfected this recipe to get that perfect crisp outside and tender inside, and I can’t wait to share it with you. Once you try it, you might also enjoy making Baked Goat Cheese Bruschetta Dip Recipe as a delicious appetizer alongside.

Ingredients

Here’s everything you need to make the most flavorful garlic herb roasted potatoes. I’ve included a few tips to help you get the best results:

2 pounds baby potatoes, halved or quartered depending on size – I prefer fresh, firm potatoes for the best texture.
3 tablespoons olive oil – Extra virgin works best for flavor and helps achieve crispiness.
4 garlic cloves, minced – Fresh garlic makes a huge difference; skip the jarred for best results.
1 teaspoon kosher salt – Adjust to taste, but don’t skip it; it brings out all the flavors.
½ teaspoon black pepper – Freshly cracked gives more aroma than pre-ground.
1 teaspoon dried rosemary or 1 tablespoon fresh chopped rosemary – Fresh herbs provide a brighter, more vibrant flavor.
1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme – I love thyme for its subtle earthy taste that pairs perfectly with potatoes.
2 tablespoons grated Parmesan cheese, optional – Always grate fresh cheese for a nutty, creamy finish.

Note: Serves 4

Variations

Want to mix it up or cater to dietary preferences? Here are some ideas I’ve tried myself:

Dairy-Free: Skip the Parmesan and add a sprinkle of nutritional yeast for a cheesy flavor.
Spicy Kick: Add a pinch of red pepper flakes or smoked paprika to give it a subtle heat.
Flavor Boosters: Toss in a teaspoon of lemon zest after roasting for a fresh, bright flavor.
Herb Swap: Try fresh parsley or oregano if rosemary and thyme aren’t available. You can also enjoy Smashed Tater Tots Recipe for a fun twist on potato sides.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 35-40 minutes
Total Time: 45-50 minutes

Equipment You Need

Baking sheet – For roasting the potatoes evenly.
Mixing bowl – To toss potatoes with oil, garlic, and herbs.
Knife and cutting board – For chopping potatoes and mincing garlic.
Spatula or tongs – To turn potatoes halfway through roasting.
Grater – If you’re adding Parmesan cheese.

How to Make Garlic Herb Roasted Potatoes

Step 1: Prepare the Potatoes

Start by washing and drying the potatoes, then cut them into halves or quarters depending on their size. This ensures they cook evenly and get that perfect golden brown crust. I always pat them dry to help them crisp up in the oven.

Step 2: Season the Potatoes

In a large bowl, toss the potatoes with olive oil, minced garlic, salt, pepper, and herbs. Make sure each piece is coated evenly. I like to use my hands for this—it ensures every potato gets a little love.

Step 3: Roast Until Golden

Spread the potatoes on a baking sheet in a single layer. Roast in a preheated oven at 400°F (200°C) for 35-40 minutes, flipping halfway through. I usually peek around the 30-minute mark to make sure they’re not browning too quickly.

Step 4: Add Parmesan and Serve

If you’re using Parmesan, sprinkle it over the hot potatoes right after they come out of the oven. Give them a gentle toss so the cheese melts slightly. I love serving them immediately while they’re still warm and crispy.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned from making this recipe multiple times:

I always use baby potatoes because they roast evenly and stay tender inside.
Don’t overcrowd the baking sheet; give the potatoes room or they’ll steam instead of crisp.
Fresh garlic gives the best flavor, but if you’re short on time, roasted garlic paste works too.
I sometimes add a drizzle of balsamic glaze before serving for a sweet and tangy twist.
Make sure to flip the potatoes halfway to get an even golden color on all sides.

How to Serve Garlic Herb Roasted Potatoes

I love serving these potatoes as a side with chicken, steak, or even roasted vegetables. You can garnish them with extra fresh herbs like parsley or thyme for a pop of color. A little sprinkle of coarse sea salt on top right before serving gives them a restaurant-quality finish. They’re perfect for family dinners, holiday spreads, or just a cozy weeknight meal.

Nutritional Information

Here’s a quick overview of what you’re getting in one serving:

Calories: Approximately 180 kcal
Protein: 3 grams
Carbohydrates: 28 grams
Fat: 7 grams

These are estimates based on standard ingredient amounts and can vary depending on potato size and oil used.

Make Ahead and Storage

Storing

You can store roasted potatoes in an airtight container in the refrigerator for up to 4 days. I like to let them cool completely before storing to prevent sogginess.

Freezing

To freeze, roast the potatoes first, then let them cool and place them in a freezer-safe container. They keep well for up to 3 months, and I find they reheat best in the oven to keep the edges crispy.

Reheating

I always reheat in the oven at 375°F (190°C) for about 10-15 minutes. Microwaving makes them a little soft, so I avoid that when possible.

Why You’ll Love This Recipe

Here’s why I keep coming back to this recipe:

It’s incredibly easy – just toss, roast, and serve.
Totally versatile – pairs with almost any main dish.
Perfectly crispy outside, tender inside – every single time.
Easy to customize – add herbs, cheese, or spices to suit your taste.
Great for leftovers – reheats beautifully while still staying flavorful.

Once you try these garlic herb roasted potatoes, I guarantee they’ll become a staple in your meal rotation. They’re simple, delicious, and absolutely comforting.

Ash Tyrrell