Roasted potatoes with herbs are a timeless side dish that never goes out of style. Crispy on the outside, soft and fluffy on the inside, and infused with the fragrant flavors of fresh herbs, these potatoes are simple yet incredibly satisfying. They pair perfectly with just about anything, from roasted meats and grilled fish to vegetarian mains and hearty salads.
The key to perfect roasted potatoes is choosing the right variety. Yukon Gold, red potatoes, or baby potatoes work beautifully because they hold their shape while becoming wonderfully tender inside. They are cut into even pieces to ensure they cook evenly and roast up with beautifully golden, crispy edges.
The seasoning is straightforward but full of flavor. A generous drizzle of olive oil helps the potatoes crisp while locking in moisture. Fresh herbs like rosemary, thyme, and parsley combine with minced garlic, salt, and black pepper to create a fragrant and savory coating. As the potatoes roast, the herbs become slightly crispy, releasing their aromatic oils and infusing every bite with earthy, herbal goodness.
Once out of the oven, a sprinkle of flaky sea salt and a final toss with fresh herbs elevates them even more. You can also add a squeeze of lemon for brightness or a dusting of Parmesan cheese for extra flavor.
Roasted potatoes with herbs are incredibly versatile. Serve them alongside roast chicken, steak, salmon, or even eggs for brunch. They also pair beautifully with a crisp green salad or steamed veggies for a lighter meal.
As for drinks, these potatoes go wonderfully with just about anything—white wine, red wine, a cold beer, or sparkling water with herbs like mint or basil.
Simple, rustic, and full of flavor, roasted potatoes with herbs are proof that the best dishes often come from the simplest ingredients. Golden, crispy, and perfectly seasoned, they are a side dish that always steals the show.
Ingredients
- 500 grams potatoes cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the potatoes with olive oil, thyme, rosemary, salt, and pepper. Toss until potatoes are evenly coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the oven for 30 minutes or until golden brown and crispy, turning halfway through cooking time.
- Remove from oven, taste for seasoning, and serve warm.
These potatoes were amazing! Crispy and full of flavor. Family loved them.
I was skeptical about adding both thyme and rosemary, but it really works well! Thanks for sharing this recipe!
I never thought thyme and rosemary would work together, but now I’m convinced! You’re a genius!
Potato heaven! ✨🥔
Yum! Perfect side dish! I usually make mashed potatoes, but this was a nice change.
These potatoes were AMAZING! So crispy and the herbs gave them so much flavor. Definitely a new favorite!
I don’t know… mine turned out kinda soggy. Maybe I did something wrong? 🤔
I agree! These are the best! I made them for my family and they couldn’t get enough. 🤤
I don’t get why it says to roast for 30 mins, mine took almost an hour! Still, they were good.
These potatoes turned out amazing! So crispy and full of flavor. Will definitely make again!
These potatoes were amazing! I added garlic powder for a little kick and my family devoured them. Definitely a 5!
I’m so glad you liked them! Garlic powder is a great idea. I might try that next time!
Simple and quick! My kids loved it. I added some garlic powder for extra flavor too.
So simple but I didn’t have olive oil, used butter instead. Still tasted good! 4 stars.
Eh, it was okay. I thought it would be more exciting with the herbs.
I used baby potatoes and cut them smaller, and they got a bit too dry. Next time I’ll keep an eye on time or cover for the first half.
Good catch—smaller potatoes definitely cook faster. Covering for the first half is such a smart fix to keep them from drying out.
How long you gotta roast em? I left mine in too long and they burnt. Smelled good tho.
Usually, about 30 minutes should do it! Just keep an eye on them after 25 minutes, they’re easy to burn!
200°C seems low. In my experience you need closer to 230°C or they don’t get that “roasty” flavor. Maybe I’m just impatient 😅
Nah 200°C works, I do it all the time. If they’re not roasty it’s usually too much crowding on the pan or not enough oil, not the temp. Also 230°C gonna burn the herbs quick, imo.
I get what you mean about “roasty” flavor 😄 But turning them halfway and using a single layer at 200°C can still get plenty of browning—especially if your oven runs hot. Maybe try 210–220°C if yours is weaker.
Too much rosemary for me. I think next time I’ll use less and add some paprika instead.
Potatoes are potatoes, how can you mess this up? Lol. I just boiled mine.
Tried making this, but they turned out mushy… Is there a trick to keeping them crispy?
Love roastin’ potatoes! Just like my grandma used to make. Instant classic!
They look okay, but my mom’s recipe has more spices. You think these would taste better with garlic?
I totally agree! Nothing beats that comforting taste of grandma’s cooking. These roasted potatoes are a perfect tribute!
Well, my potatoes didn’t cook properly. They were still raw inside! Might try a different method next time.
These potatoes turned out amazing! Perfectly crispy!