Roasted Baby Potatoes

These herby roasted baby potatoes can be prepped in just minutes and are made with a handful of simple ingredients. They rely on a mixture of fresh and dried herbs along with minced garlic to layer in the flavors that your family will love!

 

You Will Love This

• These herby roasted baby potatoes are the perfect weeknight side dish, but they’re also fancy enough for your family holiday dinner. The recipe is simple, straightforward and easy to throw together – even for a novice home cook! And don’t even get me started on how delicious they are!
• If you loved these herby roasted potatoes, be sure to check out my Crispy Baked Greek Fries, my Instant Pot Baked Potatoes, or my Baked Cheesy Potato Casserole.

Ingredients and Substitutions

• Baby Yellow Potatoes – I prefer to use baby yellow potatoes for this roasted baby potatoes recipe. But you could totally use baby reds, mini multi color potatoes, or fingerling potatoes as well.
• Olive Oil – Use an olive oil with a flavor that you enjoy. The ingredient list is short and sweet for this recipe so make sure you use quality ingredients.
• Dried Oregano, Thyme, and Sage – If you prefer you can use an Italian seasoning blend in place of the dried oregano, dried thyme, or dried sage.
• Garlic – I like to use freshly minced garlic for this recipe. The bits of garlic get golden brown, crispy, and delicious. If you don’t have any fresh garlic on hand, feel free to use a teaspoon or so of garlic powder depending on how much garlic flavor you want.
• Parsley – Fresh parsley is going to give these roasted baby potatoes SO MUCH flavor. It pairs perfectly with the dried herbs and gives these roasted potatoes delicious layers of flavor. Try cilantro instead of the parsley for a slightly different but still yummy flavor.

Instructions

Gently boil potatoes for about 5 minutes. Then dry with a clean kitchen towel.

Add 1/4 cup olive oil, oregano, thyme, sage, garlic, and a couple large pinches of salt and pepper to a large bowl. Whisk until well combined.

Add boiled potatoes to the olive oil and herb mixture and toss to coat the potatoes evenly.

Transfer potatoes to a lightly greased baking sheet and spread them in a single layer. I like to make sure the cut side is down on the pan to get a nice crispy crust.

Bake for 15 minutes or until the potatoes are baked through and fork-tender.

Transfer potatoes to a bowl and add the remaining tablespoon of olive oil and fresh chopped parsley.

Toss to coat.

Season to taste with salt and pepper, serve with sour cream if desired, and enjoy!

Tips

• Be sure to cut your potatoes into uniform size pieces. This will ensure that they cook evenly and you don’t end up with some potatoes that are raw in the middle while others are mushy. I recommend leaving the small baby potatoes whole and cutting the larger ones into halves or quarters.
• The minced garlic in this recipe gets dark golden brown and crunchy as it’s roasted in the oven with the olive oil and herbs. It’s important to make sure that the garlic doesn’t burn or it will become bitter. But as written, the crunchy bits of garlic in this recipe add a delicious variety of texture in contrast with the creamy potatoes. If you don’t think your family will like the crispy garlic bits, you can use garlic powder in place of fresh garlic for this recipe. I’d recommend using about a teaspoon of garlic or so.

FAQ

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