Garlic Herb Roasted Potatoes (Printable)

Tender roasted potatoes with garlic, rosemary, and herbs deliver crispy, flavorful bites perfect for any meal.

# What You Need:

01 - 1.5 lbs baby potatoes, halved or quartered

02 - 3 tbsp fresh rosemary, finely chopped

03 - 2 tbsp fresh parsley, chopped (optional)

04 - 4 cloves garlic, minced

05 - 1 tsp dried thyme

06 - 3 tbsp olive oil

07 - 1 tsp sea salt

08 - ½ tsp freshly ground black pepper

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, combine the potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper; toss until evenly coated.

03 - Spread the potatoes in a single layer on the prepared baking sheet, placing cut sides down to enhance crispiness.

04 - Roast for 30 to 35 minutes, stirring once halfway through, until the exterior is golden and crispy and the interior tender.

05 - Remove from oven and gently toss with fresh parsley if desired. Serve immediately.

01 -

They're crispy enough to feel indulgent but light enough that you can eat more than you planned without guilt.
The rosemary fragrance fills your kitchen while they roast, making your home smell like a Mediterranean café.
Everything happens in one pan with minimal cleanup, and you can prep them in under ten minutes.

02 -

Don't skip the halfway stir—potatoes on the edges cook faster, and mixing them ensures even crispiness throughout.
Cut-side down is essential; face them directly on the hot pan so they caramelize, not steam.
Fresh rosemary makes a real difference here; dried rosemary can become woody and overpowering if you use the same amount.

03 -

Pat the potatoes dry after cutting them—any excess moisture steams rather than crisps, so this small step changes everything.
Use the largest baking sheet you have so potatoes have room to breathe; crowding them turns them soft instead of golden.