Roasted Baby Potatoes with Herbs

There’s something undeniably comforting and satisfying about perfectly roasted potatoes. In our house, roasted potatoes are practically a weekly staple, and while we’ve tried countless variations, these Roasted Baby Potatoes with Herbs have become a clear family favorite. The small size of the baby potatoes ensures maximum crispiness, and the aromatic herbs infuse each bite with a delightful earthy flavor. Even my pickiest eater, who usually shies away from vegetables, eagerly devours a plateful of these golden gems. They’re incredibly easy to prepare, require minimal ingredients, and transform into a dish that feels both rustic and elegant, perfect for a simple weeknight dinner or a more elaborate weekend feast. If you’re looking for a foolproof side dish that’s guaranteed to please, look no further – these herby roasted baby potatoes are about to become your new go-to!

Ingredients

• 1.5 lbs Baby Potatoes: Choose baby potatoes that are roughly the same size for even cooking. Yellow, red, or even purple baby potatoes work wonderfully, each offering a slightly different texture and subtle flavor profile. Their thin skins mean you don’t even need to peel them!
• 3 Tablespoons Olive Oil: Extra virgin olive oil is preferred for its rich flavor and healthy fats. It helps the potatoes crisp up beautifully in the oven and adds a lovely fruity note to the dish.
• 2 Cloves Garlic: Fresh garlic is essential for that pungent and savory aroma that permeates the potatoes as they roast. Use large cloves for a bolder garlic flavor.
• 2 Tablespoons Fresh Rosemary: Rosemary provides a piney, slightly peppery, and robust flavor that complements potatoes exceptionally well. Fresh rosemary is highly recommended for its superior aroma and taste.
• 2 Tablespoons Fresh Thyme: Thyme offers a more delicate, earthy, and slightly lemony flavor that adds complexity to the herb blend. Like rosemary, fresh thyme is far more fragrant and flavorful than dried.
• 1 Teaspoon Salt: Salt is crucial for seasoning and enhancing the natural flavors of the potatoes and herbs. Sea salt or kosher salt are excellent choices for their pure taste.
• ½ Teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth to the overall flavor profile. It balances the richness of the olive oil and the earthiness of the herbs.

Instructions

1. Preheat Your Oven and Prepare Baking Sheet: Start by preheating your oven to 400°F (200°C). This high temperature is key to achieving crispy roasted potatoes. While the oven is heating, prepare a large baking sheet by lining it with parchment paper or foil. Parchment paper prevents sticking and makes cleanup a breeze, while foil also works well and can be slightly more heat-conductive for extra crispiness. Ensure the baking sheet is large enough to spread the potatoes in a single layer, which is crucial for even roasting and browning.
2. Wash and Prepare the Baby Potatoes: Thoroughly wash the baby potatoes under cold running water to remove any dirt or debris. Since baby potatoes have thin skins, peeling is unnecessary and actually detracts from the rustic charm and added nutrients found in the skin. If your baby potatoes are particularly large, you can halve or quarter them to ensure they cook through evenly and roast faster. Smaller, uniformly sized pieces will cook more consistently and achieve optimal crispiness.
3. Prepare the Garlic and Herbs: Peel and mince the garlic cloves. Mincing the garlic ensures that its flavor is evenly distributed throughout the potatoes and that it cooks through without burning. Finely chop the fresh rosemary and thyme. Chopping the herbs releases their aromatic oils and allows them to infuse the potatoes with their distinctive flavors during roasting. If using woody rosemary stems, strip the leaves off the stems before chopping.
4. Combine Potatoes, Olive Oil, Garlic, and Herbs: In a large bowl, combine the washed and prepared baby potatoes, olive oil, minced garlic, chopped rosemary, and chopped thyme. Drizzle the olive oil evenly over the potatoes and herbs. Toss everything together using your hands or a large spoon to ensure that the potatoes are thoroughly coated with the olive oil, garlic, and herbs. This step is vital for flavor infusion and crisping. Make sure every potato piece is glistening with olive oil and speckled with herbs and garlic.
5. Season with Salt and Pepper: Sprinkle salt and black pepper evenly over the potatoes in the bowl. Again, toss everything together to ensure the seasoning is distributed throughout. Taste a potato piece (raw is fine at this stage) to check if you have added enough salt and pepper. You can adjust the seasoning to your preference at this point. Remember that salt is crucial for bringing out the flavors of the other ingredients, so don’t be shy with it.
6. Arrange Potatoes on Baking Sheet: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the baking sheet, as this will steam the potatoes rather than roast them, preventing them from becoming crispy. If necessary, use two baking sheets to ensure the potatoes are spaced out. Arrange them cut-side down if you halved or quartered them for maximum browning and crispiness on the cut surfaces.
7. Roast in the Preheat Oven: Place the baking sheet with the potatoes in the preheated oven and roast for 30-40 minutes, or until the potatoes are tender when pierced with a fork and beautifully golden brown and crispy on the outside. The roasting time may vary slightly depending on the size of your potatoes and your oven.
8. Flip and Continue Roasting (Optional): For extra even browning and crispiness on all sides, you can flip the potatoes halfway through the roasting time, around 20 minutes in. This ensures that all sides of the potatoes are exposed to the heat of the oven and develop a lovely golden-brown crust. Use a spatula to gently flip the potatoes, being careful not to overcrowd them.
9. Check for Doneness: To check if the potatoes are done, pierce one with a fork. It should be tender and easily slide off the fork. The outside should be crispy and golden brown. If the potatoes are not yet tender or crispy enough, continue roasting for another 5-10 minutes, checking frequently to prevent burning.
10. Serve Immediately: Once the roasted baby potatoes are cooked to perfection, remove them from the oven and serve immediately. Roasted potatoes are best enjoyed hot and crispy, straight from the oven. Transfer them to a serving bowl or platter and garnish with extra fresh herbs, if desired, for an added visual appeal and burst of fresh flavor. Enjoy your delicious and herby roasted baby potatoes as a delightful side dish!

Nutrition Facts

(Per serving, based on 4 servings)

• Serving Size: Approximately ¾ cup
• Calories: 220 kcal
• Fat: 12g
• Vitamin C: 25% DV (Daily Value)
• Potassium: 15% DV (Daily Value)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Preparation Time

• Prep Time: 15 minutes (Includes washing, chopping herbs, and mixing ingredients)
• Cook Time: 30-40 minutes (Roasting time in the oven)
• Total Time: 45-55 minutes (From start to finish, ready to serve)

This recipe is wonderfully efficient, requiring minimal hands-on time. Most of the time is spent roasting in the oven, allowing you to focus on other aspects of your meal preparation or simply relax while the aroma of herbs and roasting potatoes fills your kitchen.

How to Serve

These Roasted Baby Potatoes with Herbs are incredibly versatile and pair beautifully with a wide range of dishes. Here are some serving suggestions to inspire you:

• As a Classic Side Dish:
  • Serve alongside roasted chicken, grilled steak, or baked salmon for a complete and satisfying meal.
  • Pair with vegetarian mains like lentil loaf, stuffed bell peppers, or a hearty mushroom Wellington.
  • Accompany with a simple green salad and your favorite protein for a balanced and nutritious dinner.
• Elevate Your Brunch:
  • Add roasted baby potatoes to a breakfast or brunch spread alongside scrambled eggs, omelets, or frittatas.
  • Serve with hollandaise sauce for a decadent brunch treat.
  • Include them in breakfast bowls with avocado, eggs, and greens for a healthy and flavorful start to the day.
• Part of a Festive Feast:
  • Include roasted baby potatoes as a staple side dish for Thanksgiving, Christmas, or Easter dinners.
  • They are a crowd-pleasing addition to any holiday buffet or potluck.
  • Their rustic charm and delicious flavor make them a welcome addition to festive gatherings.
• Potato Salad Upgrade:
  • Let the roasted baby potatoes cool completely and then toss them with your favorite potato salad dressing for a roasted potato salad variation.
  • The roasted flavor adds depth and complexity to traditional potato salad.
• Tacos and Wraps Filling:
  • Dice the roasted baby potatoes and use them as a filling for vegetarian tacos or wraps.
  • Their crispy texture and herby flavor add a delightful element to these dishes.
• Grain Bowl Component:
  • Add roasted baby potatoes to grain bowls with quinoa, farro, or brown rice, along with other roasted vegetables and a flavorful dressing.
  • They provide a hearty and satisfying element to grain-based meals.

Additional Tips for Perfect Roasted Baby Potatoes

1. Choose the Right Potato Variety: While any baby potato will work, Yukon Gold or red baby potatoes are particularly well-suited for roasting due to their creamy texture and ability to crisp up nicely. Fingerling potatoes also roast beautifully and offer a unique shape and flavor.
2. Don’t Overcrowd the Pan: This is crucial for crispiness! Overcrowding will steam the potatoes instead of roasting them, resulting in soggy potatoes. Ensure the potatoes are spread in a single layer with space between them for proper air circulation. Use two baking sheets if necessary.
3. Preheat the Baking Sheet (Optional): For even crispier bottoms, you can preheat the baking sheet in the oven while it’s preheating. Carefully place the oiled and seasoned potatoes on the hot baking sheet for an immediate sizzle and crisping effect.
4. Adjust Herbs to Your Preference: Rosemary and thyme are classic choices, but feel free to experiment with other herbs like oregano, sage, parsley, or even a sprinkle of dried Italian seasoning. Fresh herbs are always preferred for their aroma and flavor, but dried herbs can be used in a pinch (use about 1 teaspoon of dried herbs for every tablespoon of fresh).
5. Garlic Variations: For a milder garlic flavor, you can use whole cloves of garlic and roast them alongside the potatoes. They will become sweet and mellow. Roasted garlic can then be squeezed out of their skins and added back to the potatoes or used in other dishes. You can also use garlic powder if fresh garlic isn’t available, but fresh garlic is highly recommended for the best flavor.
6. Get Extra Crispy: For extra crispy potatoes, try parboiling them for about 5-7 minutes before roasting. Drain them well, toss with olive oil and herbs, and then roast as directed. Parboiling helps to soften the potatoes and allows them to crisp up even more in the oven.
7. Add a Touch of Lemon: A squeeze of fresh lemon juice over the roasted potatoes just before serving adds a bright and zesty flavor that complements the herbs and potatoes beautifully. Lemon zest can also be added during the seasoning process for an extra layer of citrusy aroma.
8. Storage and Reheating: Leftover roasted baby potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat and regain some crispiness, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and slightly crispy again. Alternatively, you can reheat them in an air fryer for a quicker and crispier result. Microwaving is not recommended as it will make them soggy.

Frequently Asked Questions (FAQs)

Q1: Can I use different types of potatoes for this recipe?
A: Yes, while baby potatoes are ideal for their size and crispiness, you can use other types of potatoes like Yukon Gold, red potatoes, or fingerling potatoes. Just be sure to cut larger potatoes into roughly 1-2 inch pieces to ensure even cooking. Russet potatoes are less recommended as they tend to be less creamy and more prone to drying out when roasted without parboiling.

Q2: Can I make these roasted potatoes vegan?
A: Absolutely! This recipe is naturally vegan as it only uses plant-based ingredients: potatoes, olive oil, garlic, herbs, salt, and pepper. No substitutions are needed to make it vegan-friendly.

Q3: Can I use dried herbs instead of fresh herbs?
A: Yes, you can use dried herbs if fresh herbs are not available. However, fresh herbs provide a much more vibrant and aromatic flavor. If using dried herbs, use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. For example, use 2 teaspoons of dried rosemary and 2 teaspoons of dried thyme.

Q4: How do I prevent my roasted potatoes from sticking to the baking sheet?
A: Lining your baking sheet with parchment paper or foil is the best way to prevent sticking. Make sure to use enough olive oil to coat the potatoes, as this also helps prevent sticking. Avoid overcrowding the pan, as this can lead to steaming and sticking.

Q5: My roasted potatoes are not crispy, what did I do wrong?
A: Several factors can contribute to soggy potatoes: overcrowding the baking sheet (most common), not using enough olive oil, not roasting at a high enough temperature, or not roasting for long enough. Ensure you are using a 400°F (200°C) oven, spreading the potatoes in a single layer, and using enough olive oil. Roasting for a longer duration and flipping halfway through can also help achieve maximum crispiness.

Q6: Can I prepare these roasted potatoes ahead of time?
A: While roasted potatoes are best enjoyed fresh and crispy, you can prep the potatoes and herbs ahead of time. Wash and cut the potatoes, chop the herbs, and mince the garlic. Store them separately in airtight containers in the refrigerator for up to a day. When ready to cook, simply toss everything together with olive oil and seasoning and roast as directed.

Q7: Can I add other vegetables to roast with the baby potatoes?
A: Yes, you can definitely add other vegetables! Root vegetables like carrots, parsnips, and sweet potatoes roast well alongside baby potatoes. Onions and bell peppers can also be added. Consider the cooking time of different vegetables when adding them to ensure they all cook through evenly. Heartier vegetables like carrots and sweet potatoes may need to be added slightly earlier than softer vegetables like bell peppers.

Q8: Can I make these roasted potatoes in an air fryer?
A: Yes, air fryers are excellent for making crispy roasted potatoes! Preheat your air fryer to 400°F (200°C). Toss the baby potatoes with olive oil, garlic, herbs, salt, and pepper as instructed in the recipe. Place them in the air fryer basket in a single layer (you may need to cook in batches depending on the size of your air fryer). Air fry for 15-20 minutes, shaking the basket halfway through, or until the potatoes are tender and crispy. Air frying often results in even crispier potatoes compared to oven roasting.

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