If you love roasted potatoes as much as I do, then this Crispy Herb Potatoes recipe is one you don’t want to miss! It’s incredibly simple and requires only a few basic ingredients, but the results always come out crispy and delicious.
Whether you are looking for a quick dinner side or a dish to bring to your next gathering, these Crispy Herb Potatoes are sure to please. My family loves them, and anytime I bring them to a potluck, they always disappear fast.
Best of all, this is such an easy recipe to make. It takes only a few minutes of prep time, and if you follow the instructions, I can guarantee that your roasted potatoes will come out looking and tasting great!
Why You’ll Love This Recipe
- These roasted potatoes always come out crispy on the outside and soft and fluffy on the inside.
- Made with simple herbs and seasonings that bring out the potato’s flavor without overpowering it.
- It’s a versatile side dish that pairs well with just about any main course.
- The crispy potatoes are easy to customize with different herbs, spices, or other additions (like garlic parmesan, for instance).
- Leftovers store well and will stay nice and crispy with the right reheating method.
Ingredient Notes & Substitutions
- Red potatoes: These potatoes hold their shape well when roasted and develop a nice crispy exterior. Be sure to leave the skins on for extra texture and flavor.
- Olive oil: Helps the potatoes roast evenly and turn golden. Avocado oil works well, too.
- Cloves of minced garlic: Adds bold, savory flavor. Fresh garlic is best, but jarred minced garlic can be used in a pinch.
- Dried thyme: Gives the potatoes an earthy, slightly floral taste.
- Dried oregano: Adds a warm, savory herb flavor that goes perfectly with the garlic and butter.
- Dried basil: Adds a subtle sweetness to round out the herb blend.
- Unsalted butter: Adds richness and helps the herbs cling to the potatoes. Salted butter can be used if you adjust the seasoning.
- Parsley-leaves: Use these as a garnish to give the potatoes some more color and flavor. Use fresh parsley if possible.
Tips for Success
- Be sure to cut the potatoes into evenly sized pieces so they will roast at the same rate.
- Dry the potatoes well before slicing them and putting them in the oven. If they have a lot of moisture on them, they won’t get as crispy.
- Flip the potatoes halfway through for even browning.
- Be sure to grease the pan before baking so the potatoes won’t stick.
- Let the potatoes rest for a few minutes after roasting. This will give the exterior a chance to firm up.
Storage & Reheating
Leftover Crispy Herb Potatoes can be stored in the refrigerator for up to four days. Just let them cool completely before placing them in an airtight container.
They can also be frozen for up to two months. Just know that the texture will likely be softer once they are thawed and reheated.
When I’m ready to reheat these potatoes, I like to use an air fryer, as it helps bring back some of the crispiness. However, you can also place them on a baking dish and reheat them in the oven.
Serving Suggestions
Crispy Herb Potatoes are a versatile side dish that pairs well with a wide range of meals. I like making them with roasted chicken and baked salmon, but you can really serve them at almost any dinner.
These potatoes work just as well on a holiday table as they do for everyday weeknight meals. Just garnish them with some fresh parsley, and they are sure to make a good impression!
Notes
Roasted potatoes are one of those dependable side dishes that never go out of style, and my Crispy Herb Potatoes recipe is the perfect version of this classic dish.
Whether you’re serving them with a weeknight dinner or adding them to a special meal, they deliver big flavor with minimal effort. Don’t be afraid to adjust the herbs or add your own twist!
The Best Roasted Potatoes
Ingredients
- 2 lbs. Yukon Gold Potatoes cleaned and quartered (Yukons have a natural buttery flavor and hold their shape better than Russets)
- 3 Tbsp Extra Virgin Olive Oil
- 1/2 cup Freshly Grated Parmesan Cheese using a microplane results in a better “melt-and-crust” than the canned variety
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried Thyme adds a floral, earthy note
- 1/2 tsp Smoked Paprika for a subtle golden hue
- Salt and Cracked Black Pepper to taste
- Fresh Parsley finely chopped for garnish
Instructions
- After cutting the potatoes, place them in a bowl of cold water for 10 minutes, then pat them completely dry. Removing excess surface starch is the secret to a truly crispy exterior.
- In a large bowl, whisk together the olive oil, Parmesan, garlic powder, onion powder, thyme, and paprika until it forms a thick paste.
- Add the dried potatoes to the bowl. Use a large spoon or your hands to toss them vigorously. You want the edges of the potatoes to roughen up slightly and be completely coated in the cheese paste.
- Preheat your oven to 400°F. Arrange the potatoes on a large baking sheet, ensuring they are in a single layer with space between them. If they are crowded, they will steam instead of roast.
- Bake for 15 minutes, then use a metal spatula to flip them. This ensures the side touching the pan—where the cheese caramelizes most—gets perfectly golden.
- Roast for another 10–15 minutes until the potatoes are fork-tender and the Parmesan coating is bubbling and brown.
- Toss with fresh parsley immediately upon removing them from the oven while the oil is still sizzling.
