Mini potatoes are seasoned with garlic, thyme and rosemary, then roasted in the oven until they’re crispy on the outside and soft on the inside. These easy Garlic Herb Roasted Potatoes will be your new favorite side dish!
Easy Oven-Roasted Potatoes with Garlic & Herbs
There’s nothing like biting into a freshly roasted potato with crispy skin and a soft, fluffy interior. Typically, baked potatoes take about an hour to cook, but these mini potatoes are done roasting in just 20 minutes! Before they’re ready for the oven, they’re partially boiled to keep their insides extra fluffy and prepare their skin for maximum crispiness.
You can season your baked potatoes however you’d like, but I usually go for a crave-worthy combination of minced garlic and fresh herbs. Whatever route you take, they’re sure to go great with any and every main course you pair them with. Dinner is always delicious when these oven-roasted potatoes are involved!
What You’ll Need
This fail-proof side dish comes together with just a handful of ingredients. Here’s the rundown:
- Mini Yellow Potatoes: They should each be about 1 inch in diameter.
- Garlic: Freshly minced.
- Fresh Herbs: Finely chopped. I use equal parts thyme and rosemary.
- Olive Oil: This helps the seasoning blend stick to the potatoes.
- Salt & Pepper: Added to taste.
What Kind of Potatoes Should I Use?
I like using mini yellow potatoes for this recipe, but you can reach for any small potatoes that you have on hand. If they’re smaller than 1 inch in diameter, they won’t take as long to par-boil and bake. If your potatoes are larger, they’ll need more time to cook, so adjust accordingly.
How to Make Crispy Oven-Roasted Potatoes
These garlic-herb potatoes are super easy to make, but it’s important to be careful when you’re boiling and baking them. Handle hot potatoes with tongs and do not stick your hand into the oven to flip them without wearing a protective mitt.
Boil Water: Add the whole potatoes to a large pot, then pour in enough water to completely cover all of the potatoes. Bring the water to a boil.
Par-Boil Potatoes: Cook the potatoes for 10 minutes, or until they’re fork tender. Drain the water carefully.
Heat Oven: Preheat the oven to 400ºF.
Season Potatoes: Place the par-boiled potatoes into a bowl. Add the rosemary, thyme, garlic, olive oil, salt and pepper. Toss to coat all of the potatoes in the seasoning blend.
Roast: Spread the seasoned potatoes out in a single layer on a baking sheet. Roast them for 20 minutes, turning them over halfway through.
Tips for Success
I whip up these potatoes all the time, and I’ve picked up some important tips and tricks along the way. Don’t forget to read through the following suggestions.
- Use Fresh Potatoes: Avoid potatoes with excessive bruises or blemishes on the skin. If any potatoes seem soft and mushy rather than firm, you should toss them out.
- Make Sure the Water Completely Covers All Potatoes: When you’re adding water to your boiling pot, don’t stop until all of the potatoes are fully covered. Any spots that rise above the surface won’t cook as well.
- Add Salt Generously: Don’t skimp on the salt when you’re seasoning your potatoes. The potatoes will soak it all up, and you don’t want them tasting bland.
- Don’t Forget to Flip: In order for your potatoes to roast evenly and get crispy on all sides, you have to turn them over halfway through the bake time. Do this carefully and take precautions to avoid burning yourself.
Looking to experiment with the seasonings in your pantry? Here are some other tasty ways to flavor these crispy oven-roasted potatoes:
- Spicy Roasted Potatoes: Try subbing out the fresh herbs for smoked paprika and a pinch of cayenne pepper. The smoky, spicy flavor is divine!
- Garlic Parmesan Potatoes: I love sprinkling freshly grated parmesan over these potatoes for a cheesy twist. You can do this either before or after you bake them – up to you!
- Roasted Greek Potatoes: Instead of using fresh herbs to season your potatoes, you can add some Greek flair by using dried oregano instead. Then, squeeze a lemon over your baked potatoes and sprinkle on some zest!
The pairing possibilities for roasted potatoes are endless. I highly recommend trying out the ideas below!
- Serve with Smoked Turkey: This Maple Smoked Turkey is the perfect main course for any holiday meal. It has a delightfully charred exterior that really compliments the crispiness of the potato skin.
- Pair with Chili: Chili has always been my go-to comfort food in the wintertime, but I make this Smoky Vegetarian Lentil Chili year-round! It’s packed with protein, fiber and nutrients to fuel your body.
- Serve with Steak: I’m always in the mood for steak and potatoes. This flavorful Skirt Steak with Chimichurri Sauce is one of my very favorite entrees to pair with baked potatoes.
How to Store and Reheat Leftovers
Refrigerate any leftover potatoes in a shallow airtight container or a resealable storage bag with all of the air squeezed out. Wait until they’ve cooled to room temperature before you store them. Enjoy them within 4 days of roasting them. Reheat your potatoes in a 400°F oven until they’re warmed through.
Can I Freeze Roasted Mini Potatoes?
Yes – once they’re cooked, potatoes freeze quite well. First, freeze the cooled potatoes on a baking sheet for about 1 hour, until they’re frozen solid on the outside. Then, transfer them to small freezer bags, squeeze out all of the air, seal the bags and freeze. Freezing your potatoes in groups of 4 prevents them from getting stuck to one another.
Frozen potatoes last for up to 6 months! You can bake them directly from frozen or thaw them out in the fridge before reheating them. If you’re roasting your potatoes straight from the freezer, they’ll need more time in the oven.
Mini potatoes are seasoned with garlic, thyme and rosemary, then roasted in the oven until they’re crispy on the outside and soft on the inside. These easy Garlic Herb Roasted Potatoes are a standout side dish!
- 1.5 lb. mini yellow potatoes (1″ in diameter)
- 3 garlic cloves, minced
- 2 T. fresh thyme, finely chopped
- 2 T. fresh rosemary, finely chopped
- 3 T. olive oil
- salt & pepper
- Add the whole potatoes to a large pot and cover them with water. Bring to a boil. Cook for 10 minutes until fork tender. Drain water.
- Preheat oven to 400ºF.
- Put potatoes in a bowl. Add rosemary, thyme, garlic, olive oil, pepper and salt (generously season with salt here because the potatoes will soak it all up, you don’t want them tasting bland.)
- Toss to coat. Spread seasoned potatoes out in a single layer on a baking sheet.
- Roast for 20 minutes, turning potatoes over halfway through to ensure equal roasting.
- To Store: Refrigerate cooled potatoes in a shallow airtight container or a resealable storage bag with all of the air squeezed out. Enjoy within 4 days.
- To Reheat: Reheat in a 400°F oven until warmed through.
- To Freeze: First, freeze cooled potatoes on a baking sheet for about 1 hour, until frozen solid on the outside. Then, transfer them to small freezer bags, squeeze out the air, seal bags and freeze. Frozen potatoes last for up to 6 months. You can reheat them from frozen or thaw them in the fridge beforehand.
Keywords: roasted mini potatoes, garlic potatoes, herb roasted potatoes
More Vegetable Sides to Try
Need a new healthy side dish to round out your next meal? Look no further!