These crispy roasted potatoes are the ultimate side dish—golden and crunchy on the outside, soft and fluffy inside, and bursting with garlic and herb flavor. Simple to prepare yet packed with taste, they’re perfect for any meal. Once you try them this way, you’ll never go back to plain boiled or mashed potatoes again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds of small potatoes (Yukon Gold or baby red potatoes)
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary (optional for extra flavor)
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and scrub the potatoes well. Cut larger ones in half to ensure even cooking.
In a large mixing bowl, combine olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.
Add the potatoes and toss to coat them evenly with the seasoning mixture.
Spread the potatoes in a single layer on the prepared baking sheet, cut side down.
Roast for 25–30 minutes, or until golden brown and crispy on the edges.
Flip the potatoes halfway through cooking for even browning.
Remove from the oven and sprinkle with chopped parsley before serving.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
Cheesy Twist: Add grated Parmesan cheese in the last 5 minutes of baking.
Spicy Kick: Mix in ½ teaspoon of chili flakes for a bit of heat.
Lemon Herb: Drizzle with lemon juice and extra herbs before serving.
Garlic Butter: Replace olive oil with melted butter for a richer flavor.
Air Fryer Option: Cook at 400°F (200°C) for 20–25 minutes, shaking halfway through.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a preheated oven at 375°F (190°C) for 10–12 minutes until crispy again. You can also use an air fryer for 5–6 minutes for extra crunch. Avoid microwaving, as it will make them soggy.
FAQs
1. Can I use large potatoes instead of small ones?
Yes, simply cut them into bite-sized chunks for even roasting.
2. Do I need to peel the potatoes?
No, leaving the skins on adds texture and nutrients.
3. Can I use fresh herbs instead of dried ones?
Absolutely! Use about 3 times the amount of fresh herbs for best flavor.
4. What type of potato works best?
Yukon Gold or baby red potatoes are ideal because they hold their shape and crisp well.
5. How do I make them extra crispy?
Make sure the potatoes are dry before seasoning, and don’t overcrowd the baking sheet.
6. Can I prepare them ahead of time?
Yes, you can season the potatoes a few hours in advance and store them in the fridge before roasting.
7. Can I freeze roasted potatoes?
Yes, let them cool completely, then freeze on a tray before transferring to a freezer bag. Reheat in the oven to restore crispiness.
8. Are these potatoes vegan?
Yes, this recipe is completely plant-based.
9. Can I add vegetables to roast together?
Yes, carrots, onions, or bell peppers roast beautifully alongside these potatoes.
10. What can I serve these potatoes with?
They pair perfectly with grilled chicken, fish, or roasted vegetables.
Conclusion
These garlic herb roasted potatoes are simple, wholesome, and downright addictive. Perfectly crisp and full of flavor, they make any meal better. Try them once, and you’ll understand why everyone says they’re never having potatoes any other way again.
