Crispy on the outside and tender on the inside, these baby potatoes are roasted with garlic, fresh rosemary, and parsley—making them an irresistible side dish that complements any meal.

Why You’ll Love This Recipe

• One-pan simplicity: Combine ingredients and roast—minimal prep, maximum flavor

• Fresh herb aroma: Rosemary and parsley impart earthy, aromatic notes that elevate everyday potatoes .

• Versatile side: Perfect alongside proteins, in salads, or brunches—fits any occasion

• Great make-ahead option: Can be prepped or fully cooked in advance and reheated with ease

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ lb baby potatoes, halved

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon chopped fresh rosemary

• 1 tablespoon chopped fresh parsley

• Optional: sour cream or Greek yogurt for dipping

Directions

1. Preheat oven to 425 °F (220 °C).

2. In a large bowl, toss halved potatoes with olive oil, garlic, salt, pepper, and rosemary until evenly coated.

3. Arrange potatoes cut-side down on a parchment-lined baking sheet.

4. Roast 25–30 minutes, flipping halfway, until golden and crisp.

5. Remove from oven, sprinkle with fresh parsley.

6. Serve hot, optionally with sour cream or Greek yogurt.

Servings and timing

• Servings: 4

• Prep time: ~5 minutes

• Cook time: 25–30 minutes (some sources 30–35 min)

• Total time: ~35 minutes

Variations

• Alternate herbs/spices: Use thyme, oregano, paprika, smoked paprika, red pepper flakes, or garlic/onion powder

• Cheesy touch: Add grated Parmesan or nutritional yeast before or after roasting

• Veggie mix: Roast alongside carrots, broccoli, or bell peppers for a colorful medley .

• Parboil option: Precook potatoes for 10 minutes before roasting for a crispier result

• Lemon finish: Toss with lemon juice or zest after baking for brightness .

Storage/reheating

• Refrigerator: Store cooled leftovers in airtight container for up to 4–5 days .

• Freezer: Freeze spread out on a tray, then bag; keeps up to 3 months, though texture may change

• Reheating methods:

  • Oven: 350–400 °F for ~10 minutes until warmed/crisp

  • Air fryer: 5–8 minutes at 350 °F for crisp texture .

  • Skillet: Sauté in oil or butter until heated and crisp

  • Microwave only if necessary; will soften texture

FAQs

1. Can I use regular potatoes?

Absolutely. Chop russet, Yukon gold, or red potatoes into 1″ pieces and roast similarly

2. How do I get them extra crispy?

Ensure even coating, don’t crowd the pan, preheat pan if possible, and broil 2–4 minutes at end .

3. Should I parboil them first?

Not necessary, but a 10-minute pre-boil yields fluffier interiors with crisp exteriors .

4. Can I freeze leftovers?

Yes—freeze in a single layer, store up to 3 months; thaw before reheating for best results .

5. How can I keep leftovers crispy?

Reheat in oven, air fryer, or skillet; avoid microwave to preserve crispiness .

6. What if I want cheesy potatoes?

Sprinkle Parmesan or nutritional yeast before or after roasting for savory depth

7. Is olive oil best?

Olive oil adds great flavor, but you may substitute vegetable, canola, or avocado oil

8. Herbs wilted after baking—what to do?

Toss with fresh parsley (or dill/basil) after baking for color and brightness.

9. Can I make them spicy?

Yes—add red pepper flakes or smoked paprika to the seasoning mix .

10. How can I prep ahead?

Halve potatoes and toss with oil/herbs; refrigerate up to 2 days before roasting .

Conclusion

Garlic Herb Roasted Baby Potatoes are a foolproof side dish: easy to prepare, loaded with flavor, and adaptable to countless variations. Crispy edges, tender centers, and fragrant herbs make them an ideal complement to any meal. Prepare ahead for convenience and simply reheat to enjoy—potatoes never tasted so effortless.

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