Herb Roasted Potatoes
These Herb Roasted Potatoes are everything you want in a side dish! Crispy on the outside, fluffy on the inside, and loaded with fresh herbs. If you love potatoes, these are going to be your new obsession!
Looking for more potato side dishes? Try our Fried Potatoes and Onions, Sour Cream Mashed Potatoes, or Slow Cooker Baked Potatoes.
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These oven-roasted potatoes are seriously good! The combination of fresh rosemary and thyme gives them so much flavor, while the high temperature creates that perfect crispy exterior everyone fights over.
The finishing touches and fresh herbs takes them from good to absolutely amazing! They’re restaurant-quality but so easy to make at home with little effort. This kind of recipe is exactly what you need for busy weeknight dinners!
What you’ll love about this Potato Recipe:
- CRISPY PERFECTION – Roasting in a hot oven creates golden, crispy edges with fluffy interiors that everyone loves, giving you extra crispy potatoes.
- FRESH HERB FLAVOR – Real rosemary and thyme make these herb potatoes taste way better than plain roasted potatoes. It’s a really good herb combination!
- GOES WITH EVERYTHING – Perfect with chicken, beef, pork, or any main dish you’re serving. One of the best side dishes around!
Recipe Ingredients:
You’ll need the following ingredients to make this Crispy Roasted Potatoes:
- New potatoes or russet potatoes (red potatoes or Yukon Gold potatoes work great too)
- Avocado oil (or a mixture of olive oil)
- Fresh rosemary, chopped
- Fresh thyme leaves
- Garlic powder ( minced fresh garlic works too)
- Onion powder
- Salt (sea salt preferred)
- Black pepper
- Butter, melted
- Lemon juice
- Fresh chives for garnish (green onions work too)
- Fresh parsley for garnish
Ingredient Notes:
- Potatoes: New potatoes give you that perfect crispy-outside, creamy-inside texture. Red potatoes orYukon Gold potatoes work great too, just cut them into even chunks for consistent cooking. Basically you can use any type of potato from the grocery store.
- Fresh Herbs: Don’t skip the fresh rosemary and thyme! They make all the difference in flavor. Dried herbs just won’t give you the same results. Italian herb seasoning can work in a pinch.
- Avocado Oil: This has a high smoke point, perfect for high-heat roasting.
How to make Herb Roasted Potatoes step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
STEP 2: In a mixing bowl (small bowl works for seasonings), toss potatoes with avocado oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper until evenly coated.
STEP 3: Place potatoes cut-side down (for new potatoes) or in a single layer (for russets) on the prepared baking sheet.
STEP 4: Roast potatoes for 25-30 minutes until golden brown and crispy.
STEP 5: Flip potatoes and continue roasting for another 8-10 minutes until fork-tender.
STEP 6: Drizzle with melted butter and lemon juice, then sprinkle with fresh chives and parsley.
STEP 7: Serve immediately.
PRO TIP:
Don’t overcrowd the pan! Give the potatoes space so they can get crispy instead of steaming. If you need to make more, use two baking sheets. Also, make sure your oven is fully preheated before putting them in; that initial blast of heat is what creates those perfect crispy bites.
Storage and Reheating:
Storage: Store leftover potatoes in the refrigerator in an airtight container. It can be kept for up to 3 days. For meal prep, store in a freezer-safe bag for longer storage.
Reheating: Reheat in a 400°F oven for 5-10 minutes to restore crispiness. Don’t use the microwave or a frying pan to reheat, but an air fryer basket works great to restore crispiness.
Freezing:These don’t freeze well once cooked, so they’re best enjoyed fresh. But the best part is how quick they are, so you can make them fresh anytime!
Additions and Substitutions:
ADDITIONS:
- Cheese: Sprinkle with parmesan cheese in the last 5 minutes of cooking.
- Bacon: Add crispy bacon bits for extra flavor.
- Garlic: Use garlic cloves minced instead of powder for more intense flavor.
SUBSTITUTIONS:
- Oil: Olive oil or vegetable oil can substitute for avocado oil.
- Herbs: If you don’t have fresh herbs, use 1 teaspoon each of dried rosemary and thyme.
- Potatoes: Baby potatoes, fingerlings, or even sweet potatoes work great too, just adjust cooking time as needed.
FAQs about this Roasted Potatoes Recipe:
Why aren’t my potatoes getting crispy?
Make sure you’re not overcrowding the pan and that your oven is hot enough. Also, rinse potatoes in cold water and pat them dry before tossing with oil, excess moisture prevents crisping.
Can I prep these ahead?
You can cut and season the potatoes up to 2 hours ahead, but for best results, roast them right before serving. It’s a great way to save time for busy meals.
What if I don’t have fresh herbs?
Fresh herbs really make a difference, but you can use 1 teaspoon each of dried rosemary and thyme if needed. Add them at the beginning with the other seasonings. Just use a little bit since dried herbs are more concentrated.
What can I serve with these Herb Potatoes?
This potato recipe goes with everything! They’re perfect with Meatloaf, grilled steak, pork chops, or pecan crusted chicken. They also make a great addition to holiday meals or Sunday dinners.
The herb flavors work great with both simple weeknight dinner meals and special occasion dishes. Check out our other side dish recipes for more ideas!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Herb Roasted Potatoes ! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Herb Roasted Potatoes
Equipment
Ingredients
- 3 pounds new potatoes halved or russet potatoes (cut into 1-2 inch chunks)
- 1/4 cup avocado oil
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter melted
- 1 tablespoon lemon juice
- Fresh chives chopped, for garnish
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss potatoes with avocado oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper until evenly coated.
- Arrange potatoes cut-side down (for new potatoes) or in a single layer (for russets) on the prepared baking sheet.
- Roast for 25-30 minutes until golden brown and crispy.
- Flip potatoes and continue roasting for another 8-10 minutes until fork-tender.
- Drizzle with melted butter and lemon juice, then sprinkle with fresh chives and parsley.
- Serve immediately.
Notes
Nutrition
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Going to try this yummy