Garlic Herb Roasted Potatoes

There's something almost meditative about the sound of potatoes tumbling in a bowl with olive oil and herbs—that gentle tossing moment when you know something delicious is about to happen in the oven. I discovered this recipe during a lazy Sunday when I had a bag of baby potatoes and a sudden craving for something crispy and aromatic, nothing fancy, just honest food. The rosemary came fresh from a neighbor's garden that morning, and I remember thinking how much better it smelled than any dried herb sitting in my cabinet. That first batch taught me that sometimes the simplest combinations—just potatoes, garlic, and good olive oil—need nothing else to feel special.

I made these for a small dinner party once where someone mentioned they were tired of boring sides, and I remember the moment one guest asked for the recipe—before they'd even finished their first bite. There was something about serving food you made with your own hands that came together so easily, and watching people genuinely enjoy it, that felt like a small victory. Since then, these potatoes have become my go-to when I want a side that tastes like I put in effort but really didn't.

Ingredients

• Baby potatoes (1.5 lbs): Halve or quarter them depending on size—smaller pieces get crispier edges, and that's where the magic happens.
• Fresh rosemary (3 tbsp): Chop it finely so it distributes evenly and the needles crisp up slightly in the heat, releasing their oils.
• Garlic (4 cloves): Mince it small so it doesn't burn; you want it to meld into the oil rather than turn bitter.
• Olive oil (3 tbsp): This is your medium and your flavor—don't skimp here, as it creates the crispy exterior.
• Sea salt (1 tsp) and freshly ground black pepper (½ tsp): Season as you toss; tasting at the end lets you adjust if needed.
• Dried thyme (1 tsp): A supporting player that adds earthiness without overwhelming the rosemary.
• Fresh parsley (2 tbsp, optional): Toss it in after roasting for a bright finish and a hint of freshness.

Instructions

Heat your oven and prep:

Set your oven to 425°F and line a baking sheet with parchment paper—this saves cleanup and prevents sticking. You want the oven hot so the potatoes start crisping immediately when they hit the pan.

Coat everything evenly:

In a large bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until every piece glistens and is covered with herbs. This is your only chance to distribute flavors evenly, so take a moment with it.

Arrange for maximum crispiness:

Spread the potatoes cut-side down on the baking sheet in a single layer. The flat surface touching the hot pan is what creates those golden, crispy edges you're after.

Roast with one turn:

Roast for 30 to 35 minutes, stirring once at the halfway point so they cook evenly. Watch for a golden-brown color on the cut sides—that's your signal they're done.

Finish fresh:

Pull them from the oven and toss with fresh parsley while they're still hot, so the warmth brings out its brightness. Taste and adjust salt if needed before serving.

Save

There's a particular smell that happens about twenty minutes into roasting when the garlic softens and the rosemary releases everything it has—my kitchen filled with that aroma, and I just stood there with the oven door cracked open, breathing it in like it was meditation. That's when I realized this wasn't just a side dish; it was a small ritual that made cooking feel less like a task and more like something I was doing for myself as much as anyone eating it.

When to Make These

I reach for this recipe on weeknights when I'm cooking something protein-forward and need a side that doesn't demand attention—roasted chicken, grilled fish, or even a good steak all shine brighter next to these. They're also perfect for brunch spreads, casual dinners, or when you're meal prepping and want something that reheats well without losing its appeal. Spring and summer feel natural for these since fresh rosemary is usually at its peak, but honestly, they work year-round.

How to Vary Them

Swapping thyme for oregano or Italian seasoning gives you a completely different vibe—more toward Italian rather than French countryside. You can add a sprinkle of grated Parmesan in the last minute of cooking so it melts slightly and creates salty, savory pockets. Some people toss in cubed red onion or bell peppers halfway through, and while I love plain, those additions work beautifully without overshadowing the potato itself.

Storage and Serving

These keep in an airtight container in the fridge for about three days and reheat beautifully in a 350°F oven for five minutes, just until they're warm and the outside crisps up again. Cold leftovers are genuinely good too—I've eaten them straight from the fridge as a snack, which tells you something. They pair with almost anything, from roasted vegetables to grilled meats to simple scrambled eggs at brunch.

• Reheat in the oven rather than the microwave to keep the exterior from getting soggy.
• Make double and use leftovers in salads, grain bowls, or as a potato salad base.
• If you have time the night before, you can cut and season the potatoes, cover them, and roast them fresh the next day.

Save

This recipe feels like a reminder that not everything needs to be complicated to be satisfying—sometimes the most delicious moments come from letting good ingredients do what they're meant to do. I hope these potatoes become one of those recipes you reach for without thinking, knowing they'll always deliver something warm and crispy and worth eating.

Recipe FAQs

→ How do I get the potatoes crispy outside and tender inside?

Roast the potatoes cut side down on a hot baking sheet with olive oil and seasonings. Stir once halfway to ensure even crispness while maintaining tenderness inside.

→ Can I substitute fresh herbs with dried ones?

Yes, dried thyme works well in place of fresh herbs. Adjust quantities as dried herbs have a stronger flavor compared to fresh.

→ What type of potatoes work best for roasting?

Baby potatoes or small waxy potatoes hold their shape and roast evenly, delivering a crisp exterior and creamy interior.

→ Is it necessary to use fresh rosemary?

Fresh rosemary provides the most vibrant flavor, but dried rosemary can be used if fresh is unavailable. Just reduce the amount slightly.

→ Can I prepare the dish ahead of time?

You can toss the potatoes in oil and herbs in advance and refrigerate. Roast just before serving for optimal texture and flavor.