These Herb Roasted Baby Potatoes are a simple oven side dish made with halved baby potatoes, olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper, roasted at high heat until the cut sides are deeply golden and the skin is slightly crisp.

The herb and garlic coating sticks to the cut surface during roasting and builds a savory crust that plain boiled or steamed potatoes just don’t have.

These belong on the table alongside any roasted or grilled main course, and they’re especially good with chicken because the herb flavors overlap naturally.

They’re straightforward enough for a weeknight and presentable enough for guests.

I usually make them as a side when I’m doing Sheet Pan Chicken with Vegetables since they can roast at the same oven temperature and timing works out almost perfectly.

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Ingredients You’ll Need

The ingredient list for these herb roasted baby potatoes is short. Any variety of baby potato works, though red or yellow baby potatoes have a waxier texture that holds up well at high heat and comes out with a creamier interior than russets.

Dried herbs substitute fine for fresh (use about a third of the amount), but fresh rosemary and thyme give a notably brighter flavor.

Important Recipe Notes

• Place cut-side down, no exceptions. This is the single most important step in the recipe. The flat surface touching the hot pan is where the caramelization happens. Potatoes placed skin-side down will have soft, pale cut surfaces no matter how long they cook.
• Don’t crowd the pan. Overcrowded potatoes trap steam and end up soft instead of crispy. Give each piece a little space. If your baking sheet is full, split the batch across two sheets.
• The garlic can burn at high heat. This is worth knowing. Minced garlic roasting at 425 degrees can go from golden to bitter around the 30-minute mark, especially on the edges of the pan. Check the potatoes a few minutes early and pull them if the garlic looks dark.
• Dried herbs work fine. Use a teaspoon each of dried rosemary and dried thyme in place of the fresh. The flavor won’t be quite as bright, but it’s a good substitute when fresh isn’t available.
• Even coating is worth the extra minute. Potatoes that aren’t fully coated in oil won’t brown evenly. Toss them thoroughly in the bowl before they hit the pan.
• Storage. Leftover roasted potatoes keep in the fridge for up to 3 days. Reheat in a 400-degree oven for 8 to 10 minutes to bring back some of the crispiness. The microwave works but turns the exterior soft.

How to Serve, Store & Customize This Recipe

Serving: Serve straight from the oven while the crust is still crispy. Scatter fresh parsley over the top for color. These go alongside grilled chicken, roasted fish, lamb chops, or any simple protein. A side of sour cream or a garlicky yogurt sauce for dipping is a solid addition if you want something to dip into.

Storing: Leftover potatoes keep in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 400 degrees F for 8 to 10 minutes to recover some of the crispiness. The microwave is faster but softens the exterior. They won’t be quite as crispy the second time around, but they’re still good.

Customizing: Add a quarter teaspoon of red pepper flakes to the oil mixture for a little heat. Squeeze a small amount of lemon juice over the finished potatoes right before serving for a brighter finish. Swap the rosemary and thyme for Italian seasoning if you want a more mellow herb profile that pairs well with mild proteins.