Simple Homemade Herb and Garlic Roasted Baby Potatoes

January 15, 2025

Ready for a recipe that’s simple, satisfying, and downright delicious? These herb and garlic roasted baby potatoes are crispy on the outside, tender on the inside, and bursting with flavor! Perfect as a side or snack, they’ll make your kitchen smell heavenly. Let’s roast some spuds together!

5.0 out of 5 (2 ratings)

Oh, let me tell you, there’s something magical about the smell of roasted baby potatoes wafting through the kitchen. These little gems are like comfort food royalty—humble yet capable of stealing the show at any meal. Today, we’re making Simple Homemade Herb and Garlic Roasted Baby Potatoes, and trust me, your taste buds are in for a treat. Crunchy on the outside, fluffy on the inside, and bursting with herby, garlicky goodness, this dish is the definition of satisfaction. Whether you’re serving them at a fancy dinner or just snacking while catching up on your latest binge-worthy series, these potatoes are here to rule your plate.

Simple Homemade Herb and Garlic Roasted Baby Potatoes Recipe

What makes this recipe truly special is the blend of fresh herbs and roasted garlic that takes it from "just potatoes" to "oh wow, what’s the secret ingredient?" Spoiler: the secret is simplicity. We’re using baby potatoes, which cook more quickly and provide a pleasing bite-sized experience, and we’re tossing them with a mix of olive oil, minced garlic, fresh rosemary, thyme, and a pinch of smoked paprika for a whisper of smoky warmth. The herbs crisp up in the oven, infusing every bite with earthy, aromatic flavor. And don’t underestimate the role of salt and pepper—they’re the unsung heroes of making these potatoes perfectly seasoned.

Here’s a tip to ensure maximum crispy perfection: after tossing the potatoes with the herb mixture, make sure they’re spread out on the baking sheet in a single layer. Crowding them will trap moisture, and we want these babies gloriously golden, not sad and soggy. For even crispier results, give the baking sheet a good preheating in the oven before adding the potatoes—this little trick mimics a sizzling hot skillet and gives the potatoes a head start on that browning magic. Oh, and don’t forget to flip them halfway through roasting so all sides get that lovely, caramelized crust. Trust me, it’s worth the extra effort.

Now, here’s the fun part—serving them! These roasted baby potatoes are versatile stars that pair beautifully with roast chicken, grilled salmon, or even tossed into a salad for a warm, hearty twist. Want to take them up a notch? Sprinkle a bit of grated Parmesan or squeeze a lemon wedge over them just before serving. Feeling adventurous? Swap out the rosemary and thyme for dill and parsley, or throw in some chili flakes if you’re craving a spicy kick. However you serve them, one thing’s for sure: these potatoes will disappear from the table faster than you can say "garlic goodness." So, what are you waiting for? Let’s get roasting!

Keywords: crispy roasted baby potatoes, easy garlic baby potato recipe, best herb roasted potatoes, homemade potato side dish, simple roasted potato recipe, flavorful roasted potato ideas, baked baby potato recipe

Prep Time

10 minutes

Cook Time

30 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1.5 pounds baby potatoes, halved
•3 tablespoons olive oil
•4 cloves garlic, minced
•1 teaspoon dried thyme
•1 teaspoon dried rosemary
•1 teaspoon dried parsley
•1/2 teaspoon smoked paprika
•Salt, to taste
•Black pepper, to taste

Instructions

1
Preheat the oven to 400°F (200°C).
2
Wash and halve the baby potatoes, then pat them dry with a kitchen towel.
3
In a large mixing bowl, combine olive oil, minced garlic, thyme, rosemary, parsley, smoked paprika, salt, and black pepper.
4
Add the halved baby potatoes to the bowl, toss to coat evenly with the mixture.
5
Spread the potatoes on a baking sheet in a single layer to ensure even roasting.
6
Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through cooking to ensure they are golden and crispy on all sides.
7
Remove from oven, garnish with additional parsley if desired, and serve warm.

Nutrition Information

Calories

170 calories

Protein

Carbs

24g

Fat

Frequently Asked Questions

Q: Can I use larger potatoes instead of baby potatoes?

A: Yes, you can use larger potatoes if baby potatoes are unavailable. Cut them into bite-sized pieces to ensure they cook evenly. Keep in mind that larger potatoes may take slightly longer to roast, so check for doneness by piercing them with a fork.

Q: Can I substitute fresh herbs for dried herbs?

A: Absolutely! Fresh herbs can be used in place of dried herbs. Use three times the amount of fresh herbs as dried herbs (e.g., 1 teaspoon dried = 1 tablespoon fresh). Add fresh herbs toward the end of roasting to prevent them from burning.

Q: What should I do if my potatoes are not crispy?

A: If your potatoes are not crispy, ensure they are spread out in a single layer on the baking sheet without overlapping. Overcrowding causes steaming instead of roasting. Also, make sure the potatoes are patted dry after washing. If needed, increase the oven temperature slightly or roast for an additional 5-10 minutes.

Q: Can I make this recipe vegan or allergy-friendly?

A: This recipe is already vegan and free of common allergens like dairy and gluten. If you need to adjust for specific dietary restrictions, double-check that your smoked paprika and dried herbs are free of cross-contamination or additives.

Q: What’s the best way to store leftovers?

A: Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispiness, or use a skillet on medium heat with a touch of oil.

Q: Can I add other vegetables to this recipe?

A: Yes, you can add vegetables like carrots, Brussels sprouts, or bell peppers. Cut them into similar-sized pieces as the potatoes to ensure even cooking. Keep in mind that some vegetables may cook faster, so check doneness accordingly.

Q: What are some serving suggestions for these roasted potatoes?

A: These potatoes pair well with roasted chicken, grilled steak, or baked fish. For a vegetarian option, serve them with a fresh salad or a creamy dip like garlic aioli or tzatziki. They also make a great side dish for breakfast with eggs and toast.

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