Crispy Herb Roasted Potatoes
Simple herb roasted potatoes
The overanalyzer in me often hesitates to write about classic recipes like this.
Herb roasted potatoes are just so… simple. Almost absurdly so. That ever-nagging voice in my head inevitably chimes in.
Well, really good potatoes.
It’s long and drawn out, complete with an affected teenage impatience and heavy eye roll.
There aren’t any trendy ingredients in this short recipe. Not a drop of salted caramel or coconut oil or any ramen or kale (or is cauliflower the new kale?) to be found. Just some nubby new potatoes, roasted to perfection.
Why you’ll love these crispy roasted potatoes
For every one novel/exciting/complicated/experimental/trendy recipe I cook, I probably have ten go-to, fool proof classics in my repertoire that I’ve whittled down to perfection.
The simple, everyday recipes that I can make with my eyes closed, no measurements or written directions required. In fact, despite that nagging voice, those back pocket recipes tend to be my very favorite. I know they are spot on. This is one of those.
The new potatoes are tossed with good olive oil, fresh garlic, and a liberal amount of salt. High heat is key; A hot oven almost fries these babies – rendering the wrinkly potato outsides crispy and caramelized, while the insides stay nice and tender.
As soon as the potatoes come out of the oven they are dusted with fresh herbs, and another sprinkling of flaky sea salt. The result is nothing short of transformative: Crispy, flavorful potato perfection. Happy cooking!!
Other easy and delicious potato side dishes you’ll love:
If you make these herb roasted potatoes, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint
- 1–3/4 to 2 lbs small new potatoes (I used baby Dutch Yellows here)
- 1–1/2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 sprig fresh rosemary, stems removed and minced
- 2–3 sprigs fresh thyme, stems removed and minced
- Kosher salt and freshly-ground black pepper, generously to taste
- Preheat the oven to 425 degrees F. Scrub the potatoes clean, then dry thoroughly. Cut into halves or quarters, depending on size. Mince the rosemary and thyme, and set aside.
- Combine the olive oil and garlic in a large mixing bowl. Toss with the potatoes until well coated, then place in an even layer on a nonstick or parchment paper lined sheet pan. Season generously with salt and pepper.
- Roast for 20-25 minutes, turning a few times (cooking tongs work best for this). You’ll know the potatoes are ready when they turn golden brown with wrinkly skins, and can be pierced easily with a fork.
- Remove the potatoes from the oven and while still warm, toss with the fresh herbs. Season with more salt and pepper, if needed. Serve warm.
- Serving Size: 110g
- Calories: 104g,
- Fat: 2.5g,
- Carbohydrates: 20.5g,
- Fiber: 2.75g,
- Protein: 2.75g
Keywords: herb roasted potatoes, crispy, easy, new potatoes, yellow potatoes, fingerlings