Roasted Potatoes with Garlic and Herbs – Simple Recipes for Dinner

Okay, friends, let me tell you—I am *obsessed* with these roasted potatoes. The kind of obsession where I might start planning my week around when I can make them again. There’s just something magical about golden, crispy edges paired with that irresistible smell of garlic and fresh herbs wafting from the oven. If you think roasted potatoes are all the same, get ready to have your mind blown! These little gems turn simple spuds into something seriously next-level, and the best part is how easy they are to make. Whether you’re just getting dinner on the table or need a sure-fire side for family and friends, this recipe is your new best friend.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Ingredients

For the Main Dish:

• 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme leaves (or 1 tsp dried)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

How I Make It

Step 1:

Preheat your oven to 425°F. This high heat is the secret to getting those crispy, golden edges on your potatoes. While the oven heats, toss the potato chunks in a large bowl with the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Make sure every piece is nicely coated — this is what gives you flavor that hits every bite.

Step 2:

Spread the potatoes out in a single layer on a rimmed baking sheet. Don’t overcrowd them — if they’re too squished together, they steam instead of roast, and nobody wants soggy potatoes!

Step 3:

Pop the tray into the oven and roast for about 40 minutes, flipping the potatoes halfway through. This little flip helps get that beautiful, even browning that makes these potatoes so crave-worthy.

Step 4:

Check for doneness by poking a piece with a fork — it should slide in easily and potatoes should be tender inside with a crisp outside. If they need a few more minutes, just roast a bit longer, keeping an eye so they don’t burn.

Step 5:

Once they’re perfectly golden and fragrant, take them out and let them cool for 5 minutes. This rest lets the flavors settle and the potatoes firm up just right.

Step 6:

Serve warm, straight off the pan, garnished with a sprinkle of fresh parsley or extra herbs if you want that fresh pop of color and flavor.

Variations & Tips

• Swap out herbs for whatever you have on hand—sage, oregano, or even dill works gorgeous.
• Add a pinch of smoked paprika or cayenne for a subtle kick.
• For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting to remove excess starch.
• Try finishing with a squeeze of lemon juice or a drizzle of balsamic glaze for some brightness.
• Use a convection oven setting if you have one—roasting is quicker and crisper.
• If garlic burns, stir it in halfway through roasting instead of before to keep it mellow and nutty.

How I Like to Serve It

I absolutely adore serving these alongside roast chicken or grilled steak for a classic dinner. On chilly nights, throw a fried egg on top to create an effortless comfort meal. They’re also a party hit next to a big salad or grilled veggies in spring and summer—because who can resist crispy potatoes year-round?

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot oven or skillet to restore crispiness.
• Don’t hesitate to swap Yukon Gold for red potatoes or even fingerlings; just adjust roasting time if chunks are smaller or larger.

Closing: Once you master these roasted potatoes, you’ll see why they’re a kitchen staple—simple, satisfying, and seriously delicious every single time.