There’s something so comforting about the sizzle and aroma filling your kitchen with this **Herb Garlic Roasted Potatoes Recipe**. Crispy on the outside, tender inside, and bursting with fresh herbs and garlic, it’s a simple side that somehow feels fancy every time.

A white oval bowl filled with golden brown roasted potato pieces that have a crispy texture with visible small black seasoning dots. The potatoes are cut into irregular chunky shapes and look shiny and soft inside. The bowl is placed on a round wooden board with sprigs of fresh green herbs around its edges. In the background, there are partial views of a metal spoon and glasses with light yellow liquid on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Garlic Roasted Potatoes Recipe
Top Tip
How to Serve Herb Garlic Roasted Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Garlic Roasted Potatoes Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how these roasted potatoes come together. Whether it’s a weeknight family dinner or a holiday feast, this Herb Garlic Roasted Potatoes Recipe nails that perfect balance of crispiness and rich flavor every time.

Crisp and Fluffy: The exterior gets that golden crunch while the inside stays wonderfully soft and fluffy.
Fragrant Herbs: Fresh rosemary and parsley add a lovely brightness that elevates simple potatoes into something special.
Garlic Goodness: Roasted garlic infuses each bite with subtle, savory depth without overpowering.
Versatile Side: Pairs beautifully with everything from steak to roasted turkey — making it my go-to for any meal.

The image shows a white bowl filled with golden, roasted potato pieces, each one crispy and browned on the outside with little black pepper and herb specks over them. The potatoes have a slightly shiny texture, suggesting they are well-oiled and cooked to a perfect crisp. The bowl sits on a wooden surface, and there is a silver fork placed next to it. Some fresh green herbs are placed in the front, adding a touch of color contrast. The background has a white marbled texture that gives a clean, bright look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s magic comes from the simple, quality ingredients working in harmony. The choice of Yukon Gold potatoes is key⁠—their creamy texture holds up well roasting, and the herbs and garlic create all that irresistibly savory flavor.

Flat lay of two whole Yukon Gold potatoes with smooth yellow skin, a small mound of coarse kosher salt crystals, a tiny pile of white baking soda powder, two whole uncracked garlic cloves, a few fresh rosemary sprigs with green needle-like leaves, a small bunch of fresh flat-leaf parsley with vibrant green leaves, a small pat of pale yellow butter on a simple white ceramic plate, and a small white ceramic bowl filled with clear golden vegetable oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Kosher Salt: Essential for seasoning the potatoes right, making all the flavors pop.
Baking Soda: Helps create that extra crispy crust by breaking down the potato’s surface starch.
Yukon Gold Potatoes: They roast beautifully due to their buttery texture, creating fluffy insides.
Vegetable Oil: Provides a nice neutral base for roasting and crispiness without overpowering flavors.
Garlic (minced): Roasted garlic brings mellow, sweet, and savory notes that complement the herbs.
Fresh Rosemary: Adds woodsy, aromatic charm that pairs perfectly with potatoes.
Butter: Finishes the dish with richness and a lovely glossy coating.
Fresh Parsley: A bright, fresh finish that balances the richness and adds color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this recipe depending on the season or what’s in my herb garden. Don’t hesitate to swap in your favorite fresh herbs or even add a sprinkle of parmesan for a cheesy twist.

Herb Variations: I’ve tried thyme and oregano in place of rosemary — both add a delicious flavor that’s slightly different but equally tasty.
Spice It Up: Sometimes, I toss in a pinch of smoked paprika or a hint of chili flakes to give these potatoes a subtle smoky warmth.
Vegan Option: Leaving out the butter and increasing the olive oil gives a perfect dairy-free version without sacrificing taste or texture.
Make It Mini: Using baby potatoes instead is great for parties or as a finger food — just adjust roasting time accordingly.

Step-by-Step: How I Make Herb Garlic Roasted Potatoes Recipe

Step 1: Prep and Parboil the Potatoes

I always start by peeling my Yukon Golds and cutting them into evenly sized chunks — about 1 to 1.5 inches. Then, I bring a big pot of water to boil, adding kosher salt and baking soda. Baking soda might sound unusual, but it really roughs up the potato’s surface, helping them get that sought-after crispy edge. After adding the potatoes, I parboil for about 10 minutes — just enough so they start to soften but aren’t falling apart. This step is key for that tender interior.

Step 2: Drain and Rough Up the Edges

Once drained, I give the potatoes a gentle shake in the colander to rough up the edges. It might seem minor, but those ragged edges catch the oil and crisp up beautifully in the oven. This little trick makes all the difference.

Step 3: Add the Herb Garlic Mixture

Next, I toss the potatoes with vegetable oil, minced garlic, fresh rosemary, salt, and a bit of freshly ground black pepper. Getting them nicely coated is crucial before roasting — it’s what locks in flavor and helps develop that gorgeous golden crust.

Step 4: Roast Low and Slow

Into the oven at 375°F (190°C) the potatoes go, on a single layer on a baking sheet. I roast them for about 65-75 minutes, turning occasionally. It’s tempting to crank the heat, but roasting a little slower gives them time to cook through and evenly crisp without burning.

Step 5: Finish with Butter and Parsley

When they’re perfectly roasted, I melt a tablespoon of butter and drizzle it over the hot potatoes, tossing gently to coat. Finally, a generous sprinkle of chopped fresh parsley adds that final pop of color and fresh flavor before serving.

Top Tip

From my experience roasting potatoes, a few little tricks make all the difference. Once I learned these, my Herb Garlic Roasted Potatoes Recipe reached a whole new level of deliciousness with minimal fuss.

Use Baking Soda: Parboiling with baking soda is a game changer for extra crispiness — don’t skip it!
Don’t Overcrowd the Pan: Leaving enough room on the baking sheet ensures the potatoes roast evenly instead of steaming.
Turn Occasionally: Give the potatoes a good toss halfway through roasting to develop a uniform golden crust.
Butter at the End: Adding butter after roasting keeps it from burning and adds a rich silky finish that I adore.

How to Serve Herb Garlic Roasted Potatoes Recipe

herb garlic potatoes - Serving Suggestion

Garnishes

I usually top these potatoes with a sprinkle of fresh parsley and sometimes a pinch of flaky sea salt right before serving. It brings out the herbs even more and adds a fresh, clean note I love. On special occasions, a little grated parmesan is always a welcome garnish!

Side Dishes

These potatoes are my go-to side for so many meals — they pair wonderfully with roast chicken, grilled steak, or a juicy turkey breast during holiday dinners. I also like them alongside steamed green beans or a crisp salad for a balanced plate.

Creative Ways to Present

For a festive twist, I once served these Herb Garlic Roasted Potatoes Recipe in a rustic cast iron skillet right at the table, garnished with sprigs of rosemary and lemon zest. It made a simple side feel elegant and cozy — perfect for family gatherings.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to enjoy them again, I’ve found reheating in a hot oven or skillet keeps their crispiness much better than the microwave.

Freezing

Freezing roasted potatoes isn’t my favorite because they can get a bit soggy when thawed, but if needed, I flash freeze them spread out on a baking sheet, then transfer to a freezer bag. Reheat in the oven straight from frozen for best results.

Reheating

To bring leftover potatoes back to life, I heat them in a hot pan with a dash of oil or butter, stirring occasionally until crispy again. It’s a trick I use to enjoy my Herb Garlic Roasted Potatoes Recipe just as good the next day.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

Absolutely! While Yukon Golds are great for their creamy texture, Russets or red potatoes can work too. Just adjust cooking times as needed since different potatoes vary in density and moisture content.

Why is baking soda used when parboiling the potatoes?

The baking soda raises the pH of the water which helps break down the potato surface, making them rougher. This creates more surface area to crisp up in the oven, resulting in that beautiful golden crust.

Should I peel the potatoes or leave the skin on?

I prefer peeling Yukon Golds because it results in a smoother, buttery texture inside. However, leaving the skin on is just fine too and adds extra texture and nutrients, so choose based on your preference.

Can I prepare these potatoes ahead of time?

You can parboil and prepare the potatoes ahead, then store them in the fridge before roasting. Just make sure to bring them back to room temperature before roasting to ensure even cooking.

Final Thoughts

This Herb Garlic Roasted Potatoes Recipe is honestly a favorite in my kitchen for all the right reasons. It’s easy, versatile, and really packs a flavor punch that makes any meal feel more special. I hope you give it a try — I guarantee it’ll become part of your regular rotation, just like it is mine.