Herb Roasted New Potatoes are a simple and delicious side dish that brings out the best in those small, tender potatoes. Crisp on the outside and soft on the inside, they’re coated with a mix of fresh herbs like rosemary, thyme, and parsley, along with a touch of garlic and olive oil that makes every bite full of flavor.
I love making these potatoes because they’re so easy to prepare, yet feel special enough for any meal. One of my favorite tips is to make sure the potatoes are evenly coated and spaced out on the pan so they roast up nice and crispy without steaming. It’s a small trick that really makes a difference in texture.
These herb roasted potatoes go well with just about anything—from a simple weeknight dinner to a holiday feast. I often serve them alongside grilled chicken or a fresh salad. They’re also great for leftovers, warmed up the next day or even tossed into a salad for an extra boost of flavor.
Key Ingredients & Substitutions
New Potatoes: Using a mix of red and yellow new potatoes adds nice color and subtle flavor differences. If you can’t find new potatoes, baby Yukon Gold or fingerling potatoes work well too.
Olive Oil: This is great for roasting because it adds flavor and helps create a crispy outside. You could substitute avocado oil or sunflower oil if you want a milder taste.
Herbs: Fresh rosemary and parsley bring a bright, earthy punch. If fresh isn’t available, dried herbs can work—just use about one-third of the fresh amount. Feel free to use basil or thyme if you want a different twist.
Garlic: Fresh minced garlic gives the best aroma. If you’re short on time, garlic powder can be a handy substitute, though the flavor will be less intense.
How Do I Get Crispy, Evenly Roasted Potatoes Every Time?
Roasting new potatoes so they’re crispy outside and tender inside is all about preparation and technique:
- Cut potatoes into similar sizes to ensure they cook evenly.
- Coat them well with olive oil and herbs—this helps with browning and flavor.
- Spread the potatoes in a single layer on the pan; avoid overcrowding to keep them crispy.
- Stirring halfway through roasting helps all sides get golden brown.
- Roast at a high temperature (400°F/200°C) so the outside crisps up before the inside gets too soft.
With these steps, your potatoes will come out perfectly roasted and tasty every time.
Equipment You’ll Need
- Baking sheet – I prefer it because it provides plenty of space for the potatoes to roast evenly.
- Mixing bowl – makes tossing the potatoes with herbs and oil quick and easy.
- Chef’s knife or small halving knife – useful for cutting larger potatoes into even sizes for uniform cooking.
- Measuring spoons – for accurately adding herbs and seasonings.
- Cooking tongs or spatula – helps turn the potatoes halfway through roasting without breaking them apart.
Flavor Variations & Add-Ins
- Use dried herbs like Italian seasoning or herbes de Provence for a different flavor profile.
- Add grated Parmesan or crumbled feta after roasting for a cheesy twist.
- Mix in roasted vegetables like cherry tomatoes or bell peppers before roasting for extra color and flavor.
- Finish with a squeeze of lemon juice or a drizzle of balsamic glaze to brighten the dish right before serving.
Herb Roasted New Potatoes
Ingredients You’ll Need:
Potatoes and Seasoning:
- 2 pounds new potatoes (a mix of red and yellow)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt to taste
- Freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35 to 45 minutes to roast. In total, expect roughly 45 to 55 minutes from start to finish, including preparation and roasting time.
Step-by-Step Instructions:
1. Preheat and Prepare Potatoes:
Start by heating your oven to 400°F (200°C). Wash and dry the new potatoes well. If some potatoes are larger, cut them in half so they cook evenly. Smaller potatoes can be left whole or halved depending on your preference.
2. Make the Herb Seasoning:
In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, parsley, oregano, thyme, salt, and freshly ground black pepper. Stir these ingredients well until they form a fragrant herb seasoning mix.
3. Toss Potatoes with Herb Oil:
Add the potatoes to the bowl with the herb seasoning. Toss them gently but thoroughly so each potato piece is coated evenly with the flavorful oil and herbs.
4. Roast the Potatoes:
Spread the potatoes out in a single layer on a baking sheet or ovenproof dish. Place them in the preheated oven and roast for 35 to 45 minutes. Halfway through, stir or turn the potatoes to ensure they brown evenly. You’re looking for golden, crispy outsides and tender insides.
5. Finish and Serve:
When the potatoes are done, take them out of the oven. Garnish with extra fresh rosemary sprigs to add a splash of color and aroma. Serve the potatoes hot as a delicious side dish.
This herb roasted new potatoes recipe makes a wonderful side for roasted meats, grilled vegetables, or any meal that could use a tasty, aromatic potato dish. Enjoy!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh new potatoes for roasting to get that crispy texture. Frozen potatoes tend to release more moisture and may become soggy. If you only have frozen, thaw them completely and pat dry before roasting.
Can I Prepare the Potatoes Ahead of Time?
Yes! You can toss the potatoes with the herb oil mixture and refrigerate them for a few hours or overnight. Just bring them to room temperature before roasting to ensure even cooking.
How Should I Store Leftover Roasted Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to refresh their crispiness.
Can I Add Other Vegetables to Roast Alongside the Potatoes?
Absolutely! Vegetables like carrots, bell peppers, or green beans roast well with potatoes. Just cut them into similar-sized pieces and toss with the herb oil. Keep in mind different veggies may have different roasting times, so add accordingly.