Crispy on the outside, tender on the inside, and bursting with buttery garlic and herbs — these roasted baby potatoes are the ultimate easy side dish for any meal.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
Dietary Badges: Gluten-Free | Vegetarian | Nut-Free
Ingredients
- 2 lbs (900 g) baby red or yellow potatoes, halved
- 3 tbsp olive oil (or melted butter)
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried Italian herbs (or mix of thyme, oregano, basil)
- ½ tsp paprika
- 2 tbsp chopped fresh parsley (for garnish)
- Optional: ¼ cup grated Parmesan cheese
Instructions
-
Preheat Oven:
Set oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment paper. -
Prepare Potatoes:
Wash and dry the potatoes thoroughly. Cut them in half (or quarters if large). -
Season:
In a large bowl, toss the potatoes with olive oil, minced garlic, salt, pepper, Italian herbs, and paprika until evenly coated. -
Roast:
Spread potatoes in a single layer, cut side down, on the prepared baking sheet. Roast for 30–35 minutes, flipping once halfway through, until golden and crispy on the edges. -
Finish & Serve:
Remove from oven. Sprinkle with fresh parsley (and Parmesan, if using). Serve hot.
Additional Notes
- For extra crispiness, avoid crowding the pan — use two baking sheets if necessary.
- Butter adds rich flavor, while olive oil gives a lighter finish — you can mix both for balance.
- These potatoes are naturally gluten-free and vegetarian, making them a great all-purpose side.
Brief Introduction
These roasted baby potatoes are a comfort-food staple — simple, golden, and flavorful. Perfectly seasoned with herbs and garlic, they complement everything from grilled meats to Sunday roasts or vegetarian mains. Whether you’re serving them at a holiday table or a casual weeknight dinner, their crispy texture and aromatic flavor always impress.
Step-by-Step Cooking Guide
1. Prep & Season
Cut potatoes evenly for uniform cooking. Coat well with oil and seasonings — every piece should glisten.
Tip: Smash a few cloves of garlic lightly before mincing to release more flavor.
2. Roast to Perfection
Bake at high heat (400°F) to ensure crisp exteriors and fluffy interiors. Flip once halfway to brown both sides.
Tip: If you like them extra crispy, broil for the final 2–3 minutes.
3. Garnish
Toss hot potatoes with fresh herbs and a touch of Parmesan for aroma and richness.
Ingredient Details and Substitution Tips
- Potatoes: Any small waxy potato works — red, Yukon gold, or fingerlings. Avoid russets; they’re too starchy.
- Oil/Fat: Olive oil for lighter results, or mix with butter for a deeper flavor.
- Garlic: Fresh is best, but ½ tsp garlic powder can substitute.
- Herbs: Italian blend adds balance; rosemary or dill can be used for variation.
- Parmesan: Optional but recommended for a savory crust. Vegan alternatives (nutritional yeast) also work well.
Recipe Variations and Serving Suggestions
- Spicy Version: Add ½ tsp chili flakes or cayenne for a mild kick.
- Lemon-Herb Potatoes: Finish with a squeeze of lemon juice and extra parsley for brightness.
- Cheesy Garlic Potatoes: Toss roasted potatoes with shredded cheddar before serving.
Serving Ideas:
Serve alongside roasted chicken, steak, or grilled fish. They also pair beautifully with eggs for brunch or as a base for roasted vegetable bowls.
Pairing Suggestion:
Enjoy with a glass of chilled white wine or sparkling water infused with lemon and mint.
Storage and Make-Ahead Information
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in a 400°F oven for 10 minutes or air fryer for 5 minutes to restore crispness.
- Make-Ahead: You can toss the potatoes with oil and seasonings up to 8 hours ahead; keep refrigerated until ready to roast.
- Freezing: Not recommended — texture becomes mealy after thawing.
Nutrition Facts (Per Serving)
Calories: 210 kcal | Carbs: 28 g | Protein: 4 g | Fat: 9 g | Fiber: 3 g | Sodium: 420 mg
Allergens: None (Naturally gluten-free and nut-free)
Highlights: High in potassium and fiber
Frequently Asked Questions (FAQs)
Q: Can I use large potatoes instead of baby ones?
A: Yes, just cut them into 1-inch chunks for even roasting.
Q: My potatoes didn’t crisp — why?
A: They were likely overcrowded or not dried properly. Spread them out and roast at high heat.
Q: Can I roast them with other vegetables?
A: Definitely! Carrots, bell peppers, or onions roast well alongside — just ensure similar sizes.
Q: How do I make them vegan?
A: Use olive oil instead of butter and skip the Parmesan.
Optional Personal Story or Additional Notes
This recipe came from countless family dinners where roasted potatoes always disappeared first. The combination of garlic, herbs, and crisp edges became our go-to comfort side. It’s simple enough for busy weeknights but special enough for gatherings — and always leaves the kitchen smelling amazing.
Reader Interaction and Call-to-Action
Have you made these garlic herb roasted potatoes? Share your experience or favorite herb mix in the comments below. Don’t forget to rate the recipe and tag your creations online — I’d love to see how golden and crispy yours turned out!
