Herb Roasted New Potatoes are a simple and tasty side dish that brings out the natural, earthy flavors of fresh potatoes. Crispy on the outside and tender on the inside, these little potatoes get a beautiful boost from a mix of fragrant herbs like rosemary, thyme, and parsley. A bit of olive oil and garlic tie it all together with a golden, crunchy finish.
I love making these potatoes because they’re so easy and always turn out perfectly. I usually toss them with a good drizzle of olive oil and a generous handful of fresh herbs before roasting. It makes the whole kitchen smell amazing, and I find myself sneaking bites before they even hit the table.
These potatoes go great with just about any meal—whether you’re grilling, baking, or just looking for a comforting side. I especially like serving them alongside roasted chicken or grilled steaks, but honestly, they’re so flavorful on their own that they almost steal the show. Plus, they’re great warm or at room temperature if you’re packing a lunch or picnic.
Key Ingredients & Substitutions
New Potatoes: These small potatoes have thin skins and a creamy texture that roast beautifully. If you don’t have new potatoes, baby Yukon gold or fingerling potatoes are great substitutes.
Olive Oil: It adds rich flavor and helps crisp the potatoes. If you want a milder taste, use vegetable or sunflower oil instead.
Fresh Herbs (Rosemary & Parsley): Fresh herbs give a bright and fragrant touch. If you don’t have fresh rosemary or parsley, dried versions work—use about one-third the amount.
Garlic: Minced garlic infuses flavor while roasting. For a gentler taste, try garlic powder or roast whole cloves with the potatoes.
Paprika: This is optional but adds smoky warmth. Smoked paprika gives a deeper flavor, while regular paprika adds subtle sweetness.
How Can I Make sure the Potatoes Roast Crisply and Cook Evenly?
The key to crispy roasted potatoes is even size and proper tossing:
- Cut potatoes into similar-sized pieces so they cook at the same rate.
- Toss them well with oil and seasonings to coat every surface.
- Spread them in a single layer on the pan; crowding will cause them to steam instead of roast.
- Turn the potatoes halfway through cooking to brown all sides.
Using a hot oven (400°F/200°C) helps the exterior become golden and crispy while keeping the inside tender. Patting potatoes dry before seasoning also helps achieve crispiness.
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper to keep cleanup easy and prevent sticking.
- Large mixing bowl – Perfect for tossing the potatoes with oil and herbs evenly.
- Chef’s knife – Makes chopping rosemary, parsley, and potatoes quick and safe.
- Measuring spoons – Great for accurate additions like garlic, herbs, paprika, and salt.
- Spatula or tongs – Good for turning the potatoes halfway through baking to get that perfect crispness.
Flavor Variations & Add-Ins
- Swap fresh rosemary for thyme or oregano for a different herby flavor; it changes the aroma nicely.
- Add a sprinkle of parmesan cheese right after roasting for a cheesy crust.
- Mix in cooked bacon bits or crumbled feta for extra savory bites.
- Use lemon zest or a squeeze of lemon juice after cooking to brighten the flavors.
Herb Roasted New Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 pounds new potatoes, halved or quartered depending on size
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (plus sprigs for garnish)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried thyme (optional)
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon paprika or smoked paprika for extra flavor
- Fresh parsley sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35-40 minutes to roast in the oven. In total, you’ll spend roughly 45-50 minutes from start to finish. The roasting is hands-off—just remember to turn the potatoes once halfway through cooking to get them golden and crispy.
Step-by-Step Instructions:
1. Preparing the Potatoes:
First, preheat your oven to 400°F (200°C). Wash the new potatoes thoroughly and dry them well. Depending on their size, cut the larger potatoes into halves or quarters, and leave the smaller ones whole. This helps ensure they cook evenly.
2. Seasoning the Potatoes:
In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary and parsley, and dried thyme if you’re using it. Add salt, freshly ground black pepper, and the optional paprika. Stir everything well so the potatoes are coated evenly.
3. Roasting to Perfection:
Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased. Place the baking sheet in the preheated oven and roast for about 35-40 minutes. Be sure to turn the potatoes halfway through cooking to help them brown evenly. They are done when they’re tender inside and golden brown and crispy outside.
4. Finishing Touches and Serving:
Once roasted, remove the potatoes from the oven and transfer them to a serving dish. Garnish with fresh rosemary sprigs and a sprinkle of chopped parsley for a fresh, colorful finish. Serve warm and enjoy as a delicious side dish with your favorite meal!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh new potatoes for optimal texture and flavor. If you only have frozen potatoes, thaw them completely and pat dry to remove excess moisture before roasting.
How Should I Store Leftover Roasted Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a stovetop skillet to maintain crispiness instead of using the microwave.
Can I Make This Recipe Vegan?
Absolutely! This recipe is naturally vegan as it uses olive oil and fresh herbs—no animal products are involved.
How Can I Adjust the Herbs in This Recipe?
If you don’t have fresh rosemary or parsley, you can substitute with dried herbs. Use about a third of the fresh amount and add them early in the seasoning to bloom their flavor while roasting.