Delicious herb roasted potatoes with crispy edges and vibrant herbs

Herb Roasted Potatoes

BySavannah Brooks
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Why Make This Recipe

Herb Roasted Potatoes are a perfect side dish that pairs well with many main courses. They are crispy on the outside and soft on the inside, making them delicious and satisfying. This recipe is easy to make, requires few ingredients, and brings out the natural flavor of the potatoes. Plus, you can customize it with your favorite herbs!

How to Make Herb Roasted Potatoes

Ingredients:

  • 2 pounds of potatoes (such as Yukon Gold or Russet)
  • 3 tablespoons olive oil
  • 2 teaspoons dried herbs (such as rosemary, thyme, or parsley)
  • Salt and pepper to taste
  • 2 cloves of garlic, minced (optional)

Directions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the potatoes into bite-sized pieces.
  3. In a large bowl, toss the potatoes with olive oil, herbs, salt, pepper, and garlic (if using).
  4. Spread the potatoes in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, stirring halfway through.
  6. Serve hot as a side dish.

How to Serve Herb Roasted Potatoes

Herb Roasted Potatoes are best served hot. You can serve them alongside meats like chicken, beef, or fish. They also go well with salads or as part of a vegetarian meal. For an extra touch, sprinkle some fresh herbs on top just before serving.

How to Store Herb Roasted Potatoes

If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until warmed through. However, reheating in the oven will help maintain their crispiness better than the microwave.

Tips to Make Herb Roasted Potatoes

  • Choose potatoes that are similar in size to ensure even cooking.
  • Don’t overcrowd the baking sheet; this helps the potatoes get crispy.
  • Feel free to experiment with different herbs and spices to suit your taste.

Variation

You can add other vegetables like carrots, bell peppers, or onions to the mix for a colorful and nutritious twist. Just make sure to cut them into similar sizes as the potatoes.

FAQs

Q: Can I use fresh herbs instead of dried?
A: Yes, you can use fresh herbs! Use about three times the amount of fresh herbs compared to dried.

Q: What should I do if I don’t have garlic?
A: Garlic is optional, so you can simply leave it out if you don’t have any. The potatoes will still taste great!

Q: Can I make these potatoes ahead of time?
A: It’s best to roast them fresh, but you can prep the potatoes and season them ahead of time. Just store them in the fridge and roast when you’re ready to eat.

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Herb Roasted Potatoes

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Crispy on the outside and soft on the inside, these Herb Roasted Potatoes make a perfect side dish that pairs well with many main courses.

Ingredients

  • 2 pounds of potatoes (such as Yukon Gold or Russet)
  • 3 tablespoons olive oil
  • 2 teaspoons dried herbs (such as rosemary, thyme, or parsley)
  • Salt and pepper to taste
  • 2 cloves of garlic, minced (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the potatoes into bite-sized pieces.
  3. In a large bowl, toss the potatoes with olive oil, herbs, salt, pepper, and garlic (if using).
  4. Spread the potatoes in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, stirring halfway through.
  6. Serve hot as a side dish.

Notes

Best served hot alongside meats or as part of a vegetarian meal. You can add fresh herbs on top just before serving for an extra touch.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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