This garlic herb roasted potatoes recipe has become a staple in my kitchen because it’s simple, reliable, and always delivers on flavor. The combination of crispy edges and tender centers makes these potatoes a hit every time I serve them.

I often make these potatoes as a side for weeknight dinners or when I have guests over for a casual meal. The aroma of garlic and fresh herbs fills the kitchen, and the golden potatoes come out of the oven with just the right amount of crunch.

What I love most is their versatility—they pair well with almost any main dish, from roast chicken to grilled fish. The leftovers are just as good, making them a practical choice for busy days.

The balance of savory garlic, earthy herbs, and a hint of olive oil creates a comforting, satisfying dish. These potatoes are straightforward to prepare, and the results are always worth the minimal effort.

Quick Facts

Why You’ll Love It

You’ll love this recipe for its simplicity and dependable results. These potatoes are crisp on the outside, soft inside, and packed with the flavors of garlic and fresh herbs. They fit into any meal and require just a handful of pantry staples.

• Crispy edges with soft, fluffy centers
• Bold garlic and herb flavor
• Easy to prepare with basic ingredients
• Works as a side for many mains
• Great for meal prep or leftovers

Ingredients

These roasted potatoes use ingredients you likely already have on hand. I prefer Yukon Gold or red potatoes for their creamy texture, but any waxy potato works. Fresh herbs add a pop of flavor, but dried can be substituted in a pinch.

• 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• Flaky sea salt, for serving (optional)

Step-by-Step Instructions

Roasting potatoes is straightforward, but a few small steps make a big difference in texture and flavor. Make sure to cut the potatoes evenly for even cooking, and toss them well with the oil and seasonings. Spread them out in a single layer so they crisp up nicely.

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
2. In a large bowl, combine the potato chunks, olive oil, minced garlic, rosemary, parsley, thyme, salt, pepper, and smoked paprika if using.
3. Toss the potatoes thoroughly so every piece is well coated.
4. Spread the potatoes in a single layer on the prepared baking sheet, cut sides down for maximum crispiness.
5. Roast for 20 minutes, then use a spatula to flip the potatoes.
6. Continue roasting for another 15-20 minutes, until the potatoes are golden brown and easily pierced with a fork.
7. Remove from the oven and sprinkle with flaky sea salt and extra parsley if desired.
8. Serve hot as a side dish.

Chef Tips

A few small adjustments can help you get the best results every time. Here are my top tips for roasting potatoes that are crisp and flavorful.

• Cut potatoes into uniform pieces for even cooking.
• Don’t overcrowd the baking sheet—use two pans if needed.
• Toss potatoes halfway through for even browning.
• Use fresh herbs for brighter flavor, but dried work in a pinch.
• Let potatoes rest a minute before serving for best texture.

Substitutions

This recipe is flexible, so you can adapt it to what you have on hand. Feel free to swap herbs or oils, or adjust the seasoning to your taste.

• Use russet potatoes for a fluffier texture.
• Swap olive oil for avocado or canola oil.
• Try oregano or basil instead of rosemary or thyme.
• Use granulated garlic if you’re out of fresh.
• Add chili flakes for a bit of heat.
• Omit smoked paprika if you prefer a milder flavor.

Storage & Reheating

Storing and reheating these potatoes is easy, and they keep their texture well. I often make extra for quick lunches or dinners later in the week.

• Cool leftovers completely before storing.
• Refrigerate in an airtight container for up to 4 days.
• Reheat in a 400°F oven for 10-12 minutes to restore crispiness.
• Microwave for convenience, but the potatoes will be softer.
• Freeze for up to 2 months; reheat from frozen in the oven.

Perfect Pairings

These potatoes are a versatile side and complement a range of mains and beverages. I often serve them alongside roasted meats or simple salads, and they pair well with both red and white wines.

• Grilled or roasted chicken
• Pan-seared salmon or white fish
• A crisp green salad with lemon vinaigrette
• A glass of Sauvignon Blanc or Pinot Noir

FAQs

Here are answers to some common questions about making garlic herb roasted potatoes. These tips should help you get the best results and adapt the recipe as needed.

Nutritional Note

Nutritional values will vary, but a serving of these potatoes is approximately 200 calories with moderate fat and carbohydrates. Adjust seasoning and oil to your preference.