Herby Potatoes simple yet satisfying! A delicious side dish for any lunch, dinner, barbecue, holiday meal, picnic, or potluck.
Looking for an easy side dish that goes with almost any meal? These herby potatoes are your weeknight dinner hero!
Golden potatoes are tossed in herbs and spices, then crisped up to gorgeous GBD (golden brown delicious) quality by roasting in the oven.
Fast and fuss-free, this is a side dish we love to make often for so many reasons. Try it and I bet you’ll be adding it to your dinner rotation, too!
Table of Contents
Irresistible side dish
Herb-seasoned potatoes are a staple in many European kitchens, especially in French and Mediterranean cooking. Rustic and flexible, the concept likely evolved from farmhouse meals where potatoes were seasoned with whatever fresh herbs were growing nearby.
Golden, crispy, and flecked with fresh herbs, these herby potatoes are the kind of side dish that steals the spotlight.
They’re tossed in a medley of olive oil, garlic, parsley, rosemary, and thyme, then roasted to perfection. Bright, earthy, and deeply satisfying, they pair with everything from roast chicken to grilled vegetables.
Why you’ll love this family favorite recipe!
- They turn simple ingredients into something impressive.
- Easy to prep, hard to mess up.
- Crispy on the outside, fluffy on the inside.
- Naturally gluten-free and vegetarian.
- Taste great hot, warm, or even cold the next day.
Ingredient notes
You just need a few simple ingredients to make this tasty side dish.
- Yukon gold potatoes: These are the best for this recipe. They have a creamy texture and naturally buttery flavor.
- Olive oil: Helps achieve that golden crisp and carries the herb flavors.
- Garlic: Adds depth and aroma. Use fresh minced for best flavor, and feel free to add one more clove if you love garlic as much as we do!
- Fresh rosemary and thyme: Woodsy and bold, perfect for roasted potatoes.
- Chopped parsley: Brightens everything up at the end.
- Salt and pepper: Season generously for full flavor.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
Here are some step-by-step photos to show you just how easy it is to make this delicious side dish!
- Mix the herbs, garlic, salt and pepper, and olive oil in a large bowl.
- Add the cut potatoes and toss to coat.
3. Place the seasoned potatoes on a parchment paper-lined baking sheet.
4. Roast for 45-60 minutes, depending on your preferred level of crispness.
Marlynn’s Tip
Recipe Tip
If you want one side to get a gorgeous golden brown crisp, take a minute to turn each potato so they are one cut side down on the baking sheet.
Recipe FAQs
Yes, but reduce the quantity to about one-third. Dried herbs are more concentrated.
Not at all. The skins get delightfully crisp in the oven.
Store in an airtight container in the refrigerator for up to 4-5 days. To reheat, pop them in a hot oven or air fryer for a few minutes to re-crisp.
Serving suggestions
Bright, earthy, and deeply satisfying, they pair with everything from roast chicken to grilled vegetables.
We love serving these with Chicken au Poivre, Greek lamb chops, and Filipino chicken inasal.
They also go great with seafood! Try them with our air fryer teriyaki salmon or prawn BBQ skewers.
🍷 🥂 Wine pairings
I adore these herby potatoes with either a white wine or a red wine. Here are two I recommend:
- Sauvignon Blanc: Crisp and citrusy, it lifts the herbal notes beautifully.
- Côtes du Rhône: Earthy and medium-bodied, it balances the richness of the potatoes.
More side dish recipes
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Bread Recipes
Honey Butter Rolls
Side Dishes
Sweet Potato Gratin
Asian Recipes
Curry Chicken Fried Rice
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Herby Potatoes
Equipment
Ingredients
- 3 pounds small potatoes, like Yukon Golds, cut in halves or quarters so they are about the same size
- 5 Tablespoons olive oil
- 6 garlic cloves, finely minced or pressed through a garlic press
- 2 Tablespoons fresh chopped parsley
- 1 Tablespoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the olive oil, parsley, rosemary, thyme, salt, and pepper.
- Add the potatoes to the bowl and toss to coat well.
- Place the potatoes onto the prepared lined baking sheet.
- Bake for 50 minutes to 1 hour, until the potatoes have reached your preferred level of crispness.
Notes
- Start checking the potatoes at 45 minutes for doneness. If you like them crispier, you’ll likely find them best roasted between 50-60 minutes. If you want them less crispy on the edges, they’ll likely be ready between 45-50 minutes.
- Yukon golds work the best for this recipe.
- You can take a minute or two to flip the halved or quartered potatoes so one flat cut side is facing the bottom, and this will give you one side that is crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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