Description
These Crispy Garlic Herb Roasted Baby Potatoes feature golden, caramelized exteriors and fluffy interiors, all seasoned with aromatic garlic and fresh herbs. They’re the perfect side dish for any meal—easy, delicious, and always a crowd favorite!
Ingredients
Scale
- 2 lbs baby potatoes (Yukon Gold, red, or mixed varieties)
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, peeled and left whole or smashed
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1½ teaspoons kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley, chopped (for finishing)
- Optional: ½ teaspoon smoked paprika
- Optional: Zest of 1 lemon
- Optional: 2 tablespoons grated Parmesan cheese (omit for vegan)
Instructions
- Preheat Your Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil. The parchment prevents sticking and makes cleanup easier.
- Prep the Potatoes: Wash baby potatoes thoroughly and pat completely dry with paper towels (this is important for crispiness!). If your potatoes are larger than 1½ inches, cut them in half so they’re all similar sizes for even cooking. Smaller potatoes can be left whole.
- Season the Potatoes: In a large mixing bowl, combine the baby potatoes, olive oil, whole or smashed garlic cloves, chopped rosemary, thyme leaves, salt, pepper, and smoked paprika if using. Toss everything together with your hands or a spoon until every potato is thoroughly coated with oil and seasonings. Make sure to distribute the herbs and garlic evenly.
- Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on your prepared baking sheet. Make sure they’re not touching or overlapping—crowding causes steaming instead of roasting, which prevents that crispy exterior. If needed, use two baking sheets rather than overcrowding.
- Roast: Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring once halfway through (around the 15-20 minute mark). The potatoes are done when they’re golden brown and crispy on the outside, and a fork easily pierces through to the fluffy interior. The garlic cloves should be soft and golden.
- Check for Doneness: Test a potato by piercing it with a fork—it should slide through easily. If the potatoes need more browning, return them to the oven for another 5 minutes. For extra-crispy potatoes, you can broil them for 2-3 minutes at the end, watching carefully to prevent burning.
- Finish and Serve: Remove from oven and immediately toss the hot potatoes with fresh chopped parsley. If using, add lemon zest and Parmesan cheese now while potatoes are hot so they melt slightly. Taste and adjust salt if needed. Transfer to a serving bowl or platter and serve immediately while hot and crispy.
Notes
- Size Matters: Cut potatoes to similar sizes so they cook evenly. Aim for pieces no larger than 1½ inches.
- Don’t Skip Drying: Wet potatoes steam rather than crisp. Pat them completely dry before tossing with oil.
- Space Them Out: Crowded potatoes steam instead of roasting. Use two pans if necessary for proper spacing.
- Oven Temperature: 425°F is the sweet spot for crispy exteriors and fluffy interiors. Lower temperatures take longer and won’t crisp as well.
- Fresh vs. Dried Herbs: Fresh herbs provide the best flavor. If using dried, reduce the amount to 1/3 of fresh (e.g., 2 teaspoons dried rosemary instead of 2 tablespoons fresh).
- Make Them Extra Crispy: For maximum crispiness, parboil potatoes for 5 minutes, drain well, let steam dry for a few minutes, then shake them in the pot to rough up the edges before tossing with oil and roasting. The roughed-up edges get extra crispy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting/Baking
- Cuisine: American/Mediterranean-Inspired
Nutrition
- Serving Size: Approximately ⅔ cup (about 5-6 small potatoes)
- Calories: 165
- Sugar: 1g
- Sodium: 490mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg