Herb Roasted Baby Potatoes is one of my favorite side dishes to prepare—especially around the holidays. It’s simple, flavorful, and bursting with the aroma of fresh herbs. I love how the rosemary, thyme, and sage come together with olive oil and lemon juice to coat the baby potatoes perfectly. As they roast in the oven, the herbs get slightly crisp, and the potatoes develop a golden, crispy skin with a creamy center. It’s an easy recipe that delivers comforting flavor and vibrant presentation every time.

Why You’ll Love This Recipe

I like how this dish takes minimal effort but brings maximum flavor. It only takes about five minutes to prepare, and the oven does the rest of the work. I often make it as a weeknight side dish or serve it at large family gatherings like Thanksgiving. The mix of herbs adds depth without overpowering the natural taste of the baby potatoes. Plus, it’s naturally vegetarian and gluten-free, which makes it a crowd-pleaser for just about any guest.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 Pounds Of Baby Potatoes (I prefer using a mix of colors for presentation)

• 1 Tablespoon Fresh Rosemary, Finely Chopped

• 1/2 Tablespoon Dried Or Fresh Thyme

• 1 Tablespoon Fresh Sage, Finely Chopped

• 1 Tablespoon Fresh Lemon Juice

• 2 Tablespoons Olive Oil (Extra Virgin Works Best)

• Salt To Taste

• 1 Teaspoon Red Chili Flakes (Optional For A Spicy Kick)

Directions

1. I start by thoroughly washing and rinsing the baby potatoes. Then, I pat them dry using a clean kitchen towel or paper towels to remove any excess moisture.

2. In a large mixing bowl, I add the potatoes and drizzle in the olive oil and lemon juice.

3. I sprinkle in the chopped rosemary, thyme, sage, salt, and chili flakes if I want a bit of heat.

4. Using clean hands or a spoon, I toss everything together until all the potatoes are evenly coated with the herbs and oil.

5. I preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or lightly grease it with oil.

6. I spread the potatoes out in a single layer, making sure they aren’t overlapping, so they roast evenly.

7. I roast the potatoes in the oven for about 30 to 35 minutes, turning them once halfway through to ensure even browning.

8. I check for doneness by piercing a potato with a fork or toothpick—it should slide in easily.

9. Once they’re golden and crisp on the outside, I remove the tray from the oven and let the potatoes sit for a few minutes before serving them warm.

Servings And Timing

• Servings: 6

• Prep Time: 5 Minutes

• Cook Time: 35 Minutes

• Total Time: 40 Minutes

Variations

When I feel like experimenting, I swap out the herb blend depending on what I have on hand. Sometimes I add chopped parsley or dill for a brighter flavor. For a richer version, I’ve tossed the roasted potatoes in melted butter and garlic just before serving. If I want to make it heartier, I mix in roasted vegetables like carrots or parsnips. And when I’m feeding a spice-loving crowd, I go heavier on the chili flakes or even add thinly sliced jalapeños to the mix.

Storage/Reheating

To store leftovers, I place them in an airtight container and refrigerate them for up to 3 days. When I’m ready to reheat, I prefer using the oven or air fryer to bring back that crisp exterior—about 10 minutes at 350°F usually does the trick. The microwave works in a pinch, but it does soften the texture a bit.

FAQs

How Can I Make The Potatoes Crispier?

I make sure to dry the potatoes thoroughly before mixing them with oil. Also, I avoid overcrowding the baking tray so each potato gets a chance to roast evenly instead of steaming.

Can I Use Dried Herbs Instead Of Fresh?

Yes, I sometimes use dried herbs when fresh ones aren’t available. I just reduce the amount by about half since dried herbs are more concentrated.

Are These Potatoes Good For Meal Prep?

Absolutely. I often roast a batch ahead of time and reheat them throughout the week. They hold up well and taste just as good after a quick warm-up.

Do I Have To Cut The Baby Potatoes?

I usually don’t cut them unless they’re larger. If I’m working with mixed sizes, I cut the bigger ones in half to make sure everything cooks evenly.

Can I Add Garlic To The Recipe?

Yes, I’ve added whole garlic cloves or minced garlic to the herb mixture before roasting. It gives the potatoes a deliciously rich and savory flavor.

Conclusion

Herb Roasted Baby Potatoes is a simple and satisfying dish that I always keep in rotation. Whether I’m making it as a side for a casual dinner or serving it alongside a holiday roast, it’s a guaranteed hit. The flavors of fresh herbs, zesty lemon, and golden potatoes come together beautifully with very little effort. It’s the kind of recipe I come back to again and again—for both taste and convenience.