Baked Herb Roasted Potatoes Recipe
These Baked Herb Roasted Potatoes are crispy on the outside, tender on the inside, and bursting with the flavors of fresh herbs and garlic. This easy side dish pairs perfectly with any meal, making it a go-to recipe for weeknights or special occasions.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Chef’s knife
- Cutting board
Ingredients
- 2 pounds baby potatoes or Yukon Gold potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Potatoes:
- Wash and dry the potatoes thoroughly. If using larger potatoes, cut them into 1-inch chunks. Baby potatoes can be halved.
- Season the Potatoes:
- In a large mixing bowl, toss the potatoes with olive oil, garlic powder, onion powder, rosemary, thyme, paprika, salt, and pepper. Mix until the potatoes are evenly coated with the seasoning.
- Arrange on Baking Sheet:
- Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded to allow for even roasting.
- Roast the Potatoes:
- Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
- Garnish and Serve:
- Remove the potatoes from the oven and sprinkle with fresh parsley. Serve hot alongside your favorite main dish.