Herb Roasted New Potatoes are a simple and delicious side dish that’s perfect for just about any meal. These little potatoes get crispy on the outside and tender on the inside, coated with fresh herbs like rosemary, thyme, and parsley that give them a lovely earthy flavor. A touch of garlic and olive oil brings everything together so beautifully.
I always find that roasting the potatoes until they’re golden and slightly crunchy makes all the difference. I like to toss them a few times while roasting to get that even color and flavor. It’s such an easy way to make potatoes taste special without needing a lot of fuss or fancy ingredients.
These potatoes are great alongside grilled meats or roasted veggies, but I honestly love just grabbing them straight from the pan as a snack. Sometimes, I even add a sprinkle of Parmesan cheese just before serving for an extra layer of flavor. It’s a real crowd-pleaser that feels homemade and comforting every time.
Key Ingredients & Substitutions
New Potatoes: These small potatoes roast nicely because they cook evenly and stay creamy inside. Red or yellow types work well. If you can’t find new potatoes, baby Yukon golds are a great option.
Olive Oil: Olive oil adds flavor and helps crisp the potatoes. If you want a milder taste, use vegetable or canola oil instead.
Fresh Herbs: Rosemary, thyme, and parsley give the potatoes a fresh, earthy flavor. If you don’t have fresh, use about half the amount of dried herbs, but fresh always tastes brighter.
Garlic: Minced garlic roasts beautifully alongside the potatoes, adding a nice punch. If fresh isn’t handy, garlic powder can work—about 1 teaspoon.
How Do You Get Crispy, Golden Roasted Potatoes Every Time?
It’s all about preparation and roasting time!
- Wash and dry potatoes well to remove extra moisture; wet potatoes steam instead of crisp.
- Cut into even-sized pieces so they cook evenly.
- Toss potatoes with enough oil to coat—this creates a crispy surface.
- Spread them out in a single layer on the baking sheet to avoid crowding.
- Roast at 400°F (200°C) for about 35-45 minutes, turning once halfway to brown all sides.
- Check tenderness by poking with a fork; crispy outside and soft inside is the goal.
Equipment You’ll Need
- Baking sheet – I like it because it gives the potatoes enough space to crisp up evenly.
- Parchment paper or foil – makes cleanup easier and prevents sticking.
- Large mixing bowl – helps coat the potatoes thoroughly with oil and herbs.
- Chef’s knife and cutting board – for halving or quartering the potatoes evenly.
- Measuring spoons – for precise herb and oil amounts.
Flavor Variations & Add-Ins
- Swap rosemary and thyme for Italian herbs like oregano and basil for a Mediterranean twist.
- Add a squeeze of lemon or a drizzle of balsamic vinegar after roasting for brightness.
- Mix in roasted garlic cloves or chopped shallots for sweeter, mellow flavors.
- Sprinkle grated Parmesan or feta cheese on top just before serving for a salty, cheesy touch.
Herb Roasted New Potatoes
Ingredients You’ll Need:
- 2 pounds new potatoes (red and yellow varieties), halved or quartered if large
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 35 to 45 minutes to roast the potatoes, for a total of approximately 45 to 55 minutes. It’s easy to make and perfect for a delicious side dish that’s crispy on the outside and tender on the inside.
Step-by-Step Instructions:
1. Preheat and Prepare Potatoes:
Start by preheating your oven to 400°F (200°C). While the oven heats up, wash the new potatoes thoroughly and dry them well. Cut the potatoes into halves or quarters depending on their size to ensure they roast evenly.
2. Toss with Oil and Herbs:
In a large mixing bowl, combine the potatoes with olive oil, minced garlic, chopped rosemary, fresh thyme, salt, and black pepper. Toss everything together until the potatoes are evenly coated with the oil and herbs.
3. Roast Until Golden and Crispy:
Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil to make cleanup easier. Roast the potatoes in the oven for 35-45 minutes, turning them once halfway through so they brown evenly. You’ll know they’re done when the outside is crispy and golden, and the inside is tender when poked with a fork.
4. Add Fresh Parsley and Serve:
Once roasted, remove the potatoes from the oven. Sprinkle the fresh parsley over them and toss gently to combine. Serve the potatoes warm, and if you like, garnish with a sprig of rosemary for a pretty finish.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh new potatoes for roasting since frozen potatoes tend to release extra moisture and can become mushy. If you only have frozen, thaw them completely and pat dry before tossing with oil and herbs.
How Can I Store Leftover Roasted Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to keep them crispy or in the microwave for a quicker option, though they may lose some crispness.
Can I Substitute the Fresh Herbs with Dried?
Yes, you can use dried herbs if fresh aren’t available—use about half the amount called for in fresh herbs because dried herbs are more concentrated. Add them when tossing the potatoes so they infuse during roasting.
What’s a Good Side to Serve with Herb Roasted New Potatoes?
These potatoes pair wonderfully with roasted meats, grilled vegetables, or a fresh green salad for a well-rounded meal.