These herb roasted potatoes are ultra-crispy on the outside and perfectly creamy on the inside. Using just a handful of ingredients, including fresh rosemary, garlic, and Parmesan cheese, this recipe makes a quick, easy, and crowd-pleasing side dish.
When it comes to potatoes, you really don’t need many ingredients to transform them into something unbelievably satisfying. Toss these herb-roasted potatoes in a few seasonings, and they’re done in 30 minutes! And if you appreciate the convenience of simple recipes, try my crispy mashed red potatoes.
Why I Love This Recipe
These herb roasted potatoes are my favorite recipe to whip up as a side to any meal. Bite-size potatoes and fresh rosemary are a match made in heaven, giving you a crispy exterior, a tender center, and a savory flavor that’s completely irresistible.
Plus, this fuss-free recipe requires just one sheet pan, making preparation and clean-up so easy. The high heat of the oven brings out the potatoes’ natural sweetness and gives them the ultimate golden-brown crunch.
Paired with aromatic rosemary, savory garlic, and sharp Parmesan cheese, this is one crowd-pleasing dish. You’ll want to make a double batch!
Ingredient Notes
These herb roasted potatoes come together with just 7 ingredients. Here’s a closer look at everything you’ll need:
- Petite Potatoes: Given their small size, these potatoes cook evenly and offer the perfect balance between crispy and creamy.
- Garlic: Fresh garlic adds a savory, aromatic quality that infuses the potatoes with a deep, robust flavor. You can’t skip the garlic!
- Rosemary: Provides a woodsy element with notes of lemon, mint, and pepper. I prefer fresh rosemary for this recipe.
- Parmesan: Adds a nutty, umami-rich finish that complements the earthiness of the potatoes and rosemary. Use freshly grated Parmesan for the best taste.
Substitutions
- Potatoes: Larger varieties of potatoes, such as Yukon golds or red potatoes, can be cut into smaller pieces to emulate petite potatoes.
- Garlic: In a pinch, garlic powder can work for a more subdued flavor. Use about 1 teaspoon of garlic powder instead of 4 cloves of fresh garlic.
- Rosemary: You can use dried rosemary if fresh isn’t available. Use 1 teaspoon of dried rosemary to replace 1 tablespoon of fresh.
- Parmesan: If you don’t have Parmesan, try another hard cheese like Pecorino Romano for a slightly different flavor profile.
How to Make Herb Roasted Potatoes
Making these herb roasted potatoes couldn’t be easier! Find detailed step-by-step instructions below to walk you through the process.
Preparation
Preheat your oven to 425 degrees Fahrenheit. Meanwhile, thoroughly wash and scrub your potatoes and pat them dry. Cut them into quarters. If your potatoes are larger than 1 ½ inches round, cut them into smaller pieces to ensure they cook evenly.
Cooking
Step 1
On a greased large sheet pan, toss the potato pieces with olive oil, minced garlic, salt, and pepper until they’re well coated. Spread them in a single layer, ensuring they are not overcrowded. This may require using two sheet pans.
Step 2
Place the sheet pan in the preheated oven and roast the potatoes for about 30 minutes. At the 20-minute mark, flip the potatoes so they brown evenly on all sides.
Step 3
Once the potatoes are golden brown and tender, remove them from the oven and immediately sprinkle them with grated Parmesan cheese and fresh rosemary. Let them sit for about 5 minutes before serving!
Expert Tip
To achieve the crispiest herb-roasted potatoes, two things must happen. First, you need to arrange the potatoes flat side down on the baking sheet. This step maximizes their contact with the pan, browning them on the exterior.
Secondly, roasting them at a high heat is crucial for creating that crispy exterior while maintaining a fluffy, creamy interior. Don’t overcrowd your pan to allow the air to circulate properly and prevent steaming.
Cooking Tips
- Choose the Right Potatoes: For the best texture, opt for small, waxy potatoes. They hold their shape well during roasting and have a naturally buttery flavor.
- Uniform Pieces: Cut your potatoes into even sizes so they all cook at the same rate. Uneven pieces mean some may be overcooked or undercooked.
- Season Well: Potatoes need a generous amount of salt to bring out their flavor. Don’t be shy with the salt, then taste and adjust if necessary after they’re cooked.
- Herb Timing: If you’re using fresh herbs, add them at the end to prevent them from burning. Dried herbs can be added before roasting as they withstand higher temperatures better.
Serving Suggestions
Like any potato side dish, these herb roasted potatoes pair well with a wide range of mains. They’re a perfect match for a Mississippi pot roast or a Dutch oven pot roast.
I also love them with pan-seared pork chops, oven-roasted pork tenderloin, and pulled pork tenderloin. For a lighter option, try serving them alongside a Caprese salad, Italian pasta salad, or hearty vegetable soup.
Frequently Asked Questions
Can I make these potatoes ahead of time?
While best served fresh, you can roast the potatoes ahead and reheat them in the oven at 425 degrees Fahrenheit for 5-10 minutes to crisp them up again before serving.
Why are my potatoes sticking to the pan?
Potatoes might stick if the pan isn’t well-greased or if they’re flipped before the crust has formed. Let them roast undisturbed until they release easily, and make sure your pan is well-oiled.
Do I need to peel the potatoes?
Peeling is optional. Leaving the skin on provides extra texture and nutrients, but peeled potatoes will work just as well in this recipe.
Storing & Reheating
Herb-roasted potatoes are best enjoyed fresh, but if you have leftovers, let them cool to room temperature before storing them.
Fridge
These potatoes can be stored in the fridge. Place them in an airtight container to keep them fresh, and they’ll last for up to 3 days.
Freezer
Freezing is also an option for herb roasted potatoes. Spread the cooled potatoes on a baking sheet to freeze individually, then transfer them into a freezer-safe bag or container for up to 1 month.
Reheating
The best way to reheat herb roasted potatoes is in the oven or air fryer. Heat them at 400 degrees Fahrenheit for about 5-10 minutes until they are warm and crispy again.
More Potato Recipes
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Herb Roasted Potatoes
Equipment
- Large Sheet Pan
Ingredients
- 3 pounds petite potatoes 1.5 inches round or cut to size
- ¼ cup olive oil
- 4 cloves garlic minced
- 3 teaspoons fresh rosemary chopped
- Grated Parmesan
- Cooking spray
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Cut potatoes into quarters. The potatoes should be about 1 or 1.5 inches round. If they are larger, cut them into smaller pieces.
- On a large greased sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, and salt and pepper to taste.
- Arrange the potatoes flat side down and make sure the sheet pans are not overcrowded.
- Roast for about 30 minutes, flipping them after about 20 minutes or when a golden brown crust forms on the flat side. Roast until tender and golden brown.
- Remove from the oven and sprinkle with grated parmesan cheese and toss.
- Let cool for about 5 minutes before serving.
