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Fool Proof Crispy Herb Roasted Potatoes | Fork Knife Swoon

Easy Herb Roasted Potatoes

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  • Author: Laura Bolton
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6-8 Servings 1x
  • Category: Side dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


  • 13/4 to 2 lbs small new potatoes (I used baby Dutch Yellows here)
  • 11/2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 sprig fresh rosemary, stems removed and minced
  • 23 sprigs fresh thyme, stems removed and minced
  • Kosher salt and freshly-ground black pepper, generously to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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