Name: Crispy Herb Roast Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs baby potatoes or Yukon Gold potatoes, halved or quartered; 3 tbsp olive oil; 1 tbsp fresh rosemary (or 1 tsp dried); 1 tbsp fresh thyme or parsley, chopped; 3 cloves garlic, minced (or whole cloves); 1 tsp salt; 1/2 tsp black pepper; Optional: 1/2 tsp paprika or 1 tsp lemon zest

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These Crispy Herb Roast Potatoes are golden on the outside, fluffy on the inside, and packed with savory flavor. Tossed with herbs, garlic, and olive oil, they make the perfect side dish for just about any meal—comforting, easy, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it turns a humble potato into something absolutely irresistible. The edges get perfectly crispy, the centers stay soft and buttery, and the herbs bring everything to life. Whether I’m serving them with a weeknight dinner or a holiday roast, these potatoes always steal the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or Yukon Gold potatoes (halved or quartered)
Olive oil
Fresh or dried rosemary
Fresh thyme or parsley
Garlic (minced or whole cloves)
Salt
Black pepper
Optional: paprika or lemon zest

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I scrub and cut the potatoes into even-sized pieces, then pat them dry with a clean towel.
In a large bowl, I toss the potatoes with olive oil, herbs, garlic, salt, and pepper until evenly coated.
I spread them out in a single layer on the baking sheet, cut side down for extra crispness.
I roast for 35–40 minutes, flipping halfway through, until the edges are deeply golden and crisp.
I garnish with extra fresh herbs or a sprinkle of sea salt before serving.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes toss the potatoes with smoked paprika or chili flakes for a spicy version.
I finish them with grated Parmesan right before serving for a cheesy twist.
I’ve used duck fat or butter instead of olive oil for an even richer flavor.
I pair them with lemon zest and dill for a bright, fresh finish.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I bake them at 375°F (190°C) for about 10–15 minutes to bring back the crispiness. I avoid the microwave if I want to keep the texture.

FAQs

Why aren’t my potatoes crispy?

I make sure they’re dry before roasting and don’t overcrowd the pan. High heat and space are key for crisp edges.

Can I use other types of potatoes?

Yes, I’ve used Russets, fingerlings, and red potatoes—all work, but I adjust the cut size to match.

Do I need to peel the potatoes?

Nope. I usually leave the skins on for texture and ease. Just scrub them well.

Can I make them ahead of time?

Yes, I parboil and season them, then roast just before serving. Or I reheat leftovers in the oven to bring back the crisp.

Can I air fry these?

Definitely. I toss them the same way and cook them at 400°F (200°C) in the air fryer for 20–25 minutes, shaking halfway through.

Conclusion

Crispy Herb Roast Potatoes are the ultimate side dish—simple, flavorful, and universally loved. I keep coming back to this recipe whenever I want something dependable and delicious on the table. The herbs and garlic make them extra special, but it’s the crisp edges that really seal the deal.