Crispy Herb-Roasted Baby Potatoes

These Crispy Herb-Roasted Baby Potatoes are so flavorful and perfectly golden that you may never want to cook potatoes any other way again. With simple ingredients and minimal prep, this recipe delivers restaurant-quality roasted potatoes every time.

Why You’ll Love This Recipe

  • Extra-crispy edges with a buttery soft interior.
  • Made with simple ingredients you already have at home.
  • Works with any type of small potato.
  • Naturally gluten-free, vegetarian, and customizable.
  • Perfect for weeknight dinners, holidays, or meal prep.
  • Scales easily to serve a crowd.
  • Quick, hands-off roasting time.

Ingredients

Main Ingredients

  • 2 pounds small potatoes (Yukon Gold or baby red potatoes)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste

Directions

1. Prepare the Potatoes

  1. Preheat your oven to 425°F (220°C).
  2. Rinse and dry the potatoes thoroughly. Halve any that are larger to ensure even roasting.

2. Season the Potatoes

  1. In a large bowl, toss potatoes with olive oil, minced garlic, dried thyme, salt, and pepper.
  2. Coat evenly so each potato is well-seasoned.

3. Roast

  1. Spread potatoes on a parchment-lined baking sheet in a single layer.
  2. Roast for 30–40 minutes, flipping once halfway through, until crispy and golden.

4. Serve

  1. Transfer to a platter and sprinkle with additional herbs or seasoning if desired.
  2. Serve immediately while hot and crisp.

Tips for Best Results

  • Dry potatoes thoroughly—moisture prevents crisping.
  • High heat (425°F / 220°C) is key for a golden, crunchy finish.
  • Do not overcrowd the baking sheet; spacing equals crispiness.
  • If garlic burns too easily, add it halfway through baking.
  • For extra flavor, toss with fresh herbs right before serving.

Variations & Substitutions

  • Swap thyme with rosemary, oregano, or Italian seasoning.
  • Add smoked paprika or chili flakes for extra depth.
  • Mix in grated Parmesan during the last 5 minutes for a cheesy crust.
  • Replace olive oil with melted butter for richer flavor.
  • Use baby sweet potatoes for a sweeter variation.

Serving Suggestions

  • Serve alongside chicken, steak, seafood, or grilled vegetables.
  • Great with eggs for a savory breakfast or brunch.
  • Add to grain bowls or meal prep containers.
  • Pair with garlic aioli, sour cream, or yogurt dip.

Storage & Reheating

  • Store in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven at 400°F (205°C) for 8–10 minutes to restore crispiness.
  • Air fryer reheating works very well—5 minutes at 375°F (190°C).
  • Avoid microwaving, as the potatoes may soften.

FAQ

Can I use larger potatoes?
Yes. Cut them into evenly sized pieces for best roasting results.

Should I peel the potatoes?
No. Baby potatoes roast beautifully with skins on.

Can I prep this ahead of time?
Yes. Toss potatoes with seasonings up to 24 hours ahead and refrigerate until baking.

Can I use fresh herbs instead of dried?
Absolutely—add fresh herbs at the end so they don’t burn in the oven.

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