Garlic Herb Roasted Potatoes Recipe

I just made Roasted Baby Potatoes that are impossibly crisp on the outside and pillowy inside, and honestly you’ll want to double the batch.

I’m obsessed with these Garlic Roasted Potatoes because they hit every button I want in a side, crispy skin, fluffy insides, and that punch of garlic. I love how the herbs sneak into every nook, and honestly I spoon them up before the main shows up.

Roasted Baby Potatoes that actually taste like something, not just filler. The smell of minced garlic and fresh parsley done right makes me stop mid-conversation.

But mostly I love the crunch and the messy bite, salt on the fingers and all. Simple, loud, and impossible to ignore.

I want them at every single dinner.

Ingredients

• Baby potatoes: hearty base, creamy inside and gets nice crispy edges when roasted.
• Olive oil: makes things crisp, helps herbs stick and carries flavor around.
• Butter: basically richer, gives a silky mouthfeel and golden browning.
• Garlic: punchy aroma and savory boost you’ll want more of.
• Rosemary: piney, woodsy note that stands up to roasting.
• Thyme: subtle earthy brightness that keeps things balanced.
• Parsley: fresh finish and a bright green color pop.
• Salt: brings out potato sweetness and ties flavors together.
• Pepper: mild heat and peppery lift without overwhelming.
• Cornstarch: plus, a little trick for extra crispy edges.
• Parmesan: nutty umami and crunchy browned bits on top.
• Lemon zest: bright citrus pop that cuts richness nicely.
• Red pepper flakes: adds tiny heat and a warm kick.

Ingredient Quantities

• 2 pounds baby potatoes, halved or quartered so pieces are about the same size
• 2 to 3 tablespoons olive oil
• 1 tablespoon unsalted butter, melted (optional, but makes them richer)
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cornstarch (optional, for extra crispy edges)
• 1/4 cup grated Parmesan cheese, optional
• 1 teaspoon lemon zest, optional for brightness
• 1/4 teaspoon red pepper flakes, optional for a little heat

How to Make this

1. Preheat oven to 425°F and line a large baking sheet with parchment or foil for easier cleanup.

2. Cut 2 pounds baby potatoes into halves or quarters so all pieces are about the same size, then pat them dry with a towel to remove surface moisture.

3. In a large bowl whisk together 2 to 3 tablespoons olive oil, 1 tablespoon melted unsalted butter if using, 3 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, and 1/4 teaspoon red pepper flakes if you want heat.

4. Sprinkle 1 tablespoon cornstarch over the dry potatoes and toss well to coat; this little trick draws moisture out and gives extra crispy edges.

5. Add the oil and herb mixture to the potatoes and toss until every piece is nicely coated; spread them cut side down on the prepared sheet in a single layer with some space between pieces.

6. Roast in the preheated oven for 20 minutes, then use a spatula to flip the potatoes so the other side can brown; continue roasting another 15 to 20 minutes until golden and fork tender, about 35 to 40 minutes total depending on size.

7. If using Parmesan, sprinkle 1/4 cup grated Parmesan over the potatoes in the last 5 minutes of roasting so it melts and turns slightly golden.

8. Remove from oven and immediately toss with 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest if using, taste and adjust salt and pepper.

9. Let potatoes rest a couple minutes so they firm up, then serve hot as a crispy, garlicky herb side that goes with just about everything.

10. Leftovers reheat great in a hot skillet or oven to bring back the crisp, just avoid the microwave unless youre in a hurry.

Equipment Needed

1. Rimmed baking sheet (lined with parchment or foil)
2. Large mixing bowl
3. Chef’s knife
4. Cutting board
5. Measuring spoons and 1 tablespoon measure
6. Measuring cup (for the potatoes and Parmesan)
7. Spatula or turner (for flipping the potatoes)
8. Tongs or slotted spoon (for tossing)
9. Microplane or small grater (for lemon zest and Parmesan)
10. Kitchen towel or paper towels and oven mitts

FAQ

Garlic Herb Roasted Potatoes Recipe Substitutions and Variations

• Baby potatoes: swap with Yukon Golds or small red potatoes if you want a creamier inside; fingerlings work too for a fancier look.
• Olive oil: use avocado oil for higher heat, or neutral vegetable oil if thats what you have on hand.
• Unsalted butter: replace with ghee for nuttier flavor or melted coconut oil for a dairy free option (it’ll change the taste a bit).
• Cornstarch for crisping: potato starch gives extra crunch, or use a light dusting of all purpose flour if that’s all you’ve got.

Pro Tips

1) Dry them really well, like more than you think. Even a little surface moisture will steam the potatoes and keep them from getting crunchy. Pat, wait a minute, pat again.

2) Give the potatoes space on the sheet. Crowding = steaming. If they start touching, use a second tray or roast in two batches so every piece can brown on at least one side.

3) Use a mix of oil and a little butter if you want richer flavor, but heat the oil a bit before you toss with cold potatoes. Warm oil clings better and helps jumpstart browning. Also shake the pan or flip halfway so both sides get that golden crust.

4) If you want maximum crispiness, add the cornstarch and season after roasting on the hot pan. Cornstarch helps the edges crisp, and finishing salt after roasting makes the herbs and lemon pop more.