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Close-up of golden Herb Roasted Baby Potatoes seasoned with chopped herbs and rosemary sprigs.

Herb Roasted Baby Potatoes

This recipe for Herb Roasted Baby Potatoes is a simple yet impressive side dish that is perfect for busy home cooks. The potatoes are tossed with fresh herbs and garlic, then roasted until tender and golden brown.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 193
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 3 pounds petite potatoes 1 or 1.5 inches round
  • 1/4 cup olive oil
  • 3-4 cloves garlic minced
  • 1 teaspoon fresh rosemary minced
  • 1 1/2 teaspoons fresh thyme minced
  • 1 teaspoon salt to taste
  • 1/3 teaspoon pepper to taste

Equipment

  • Oven
  • Sheet pan

Method
 

  1. Preheat your oven to 425 degrees F.
  2. Cut the petite potatoes in half. If any potatoes are larger than 1.5 inches round, cut them into smaller, bite-sized pieces.
  3. On a large sheet pan, or two if needed to avoid overcrowding, toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper.
  4. Arrange the potatoes cut-side down on the sheet pan(s). Ensure the pan is not overcrowded, as this helps with browning.
  5. Roast for about 25 minutes. Flip the potatoes after about 18 minutes, or once a golden brown crust forms on the cut side. Continue roasting until the potatoes are tender and golden brown.
  6. Let the potatoes cool for about 5 minutes before serving. Enjoy!

Nutrition

Calories: 193kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 11mgPotassium: 724mgFiber: 4gSugar: 1gVitamin A: 11IUVitamin C: 34mgCalcium: 27mgIron: 2mg

Notes

For a crispy golden brown crust, let the potatoes roast undisturbed, cut-side down, for at least 75% of the roasting time before flipping. Petite potatoes like Yukon Gold or red potatoes work well. If using dried herbs, use ⅓ of the amount called for fresh herbs. These potatoes can be made ahead and reheated, or frozen for up to 3 months.

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