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herb roasted potatoes in bowl

Herb Roasted Potatoes Recipe

These oven baked potatoes come equipped with a crispy crust and a fluffy and creamy interior. They are PACKED with flavor yet pair well with practically any meal! Perfect for a special occasion or just a regular dinner.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Bake Time: 15 minutes
Total Time: 45 minutes
Servings: 4 people (approx.)


  • 2 pounds baby Yukon Gold potatoes, washed and drained well
  • 3 to 4 cloves garlic, finely minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon salt, plus more for boiling the potatoes
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil


  • Preheat your oven to 400°F.
  • Place your potatoes into a large pot. Cover the potatoes with water going about 1 inch above the potatoes, and season generously with salt (like you would when cooking pasta).
  • Place the pot over a stove burner set to medium-high heat, and bring up to a boil. Boil the potatoes for 15 minutes, or until fork tender. Run the cooked potatoes under cold water to cool enough to handle, and cut the potatoes in half. Set aside.
  • In a large bowl, combine garlic, rosemary, thyme, salt, pepper, and olive oil. Mix to combine. Add your halved baby potatoes to the seasoning mix, and toss to evenly coat.
  • Pour your baby potatoes onto a large baking sheet and arrange into an even layer. For extra crispy potatoes, use a stainless steal or aluminum baking sheet and arrange the potatoes cut side down! Roast in the center of your preheated 400°F oven for 15 to 20 minutes, or until golden brown and crispy.
  • Cool slightly before serving!
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