Garlic Herb Roasted Potatoes Recipe

Ash Tyrrell

Garlic Herb Roasted Potatoes Recipe

I’ve made garlic herb roasted potatoes 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.

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Prep Time 10

Cook Time 40

Servings: 4

Ingredients Method Notes

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.

Method

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.
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.
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.
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.

Notes

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.