Garlic Herb Roasted Potatoes

The first time I made these roasted fingerlings, my kitchen filled with such an incredible aroma that my neighbor actually knocked on the door to ask what I was cooking. I hadnt intended to make anything impressive, just threw together whatever I had in the crisper drawer before guests arrived. Those potatoes disappeared faster than the main dish, with people reaching across the table for seconds despite being polite about everything else on their plates.

Last autumn, I brought these to a Friendsgiving potluck alongside all the usual suspects and casseroles. The host confessed later that she deliberately saved space on her plate specifically for these potatoes after spotting them on the serving table. Something about the variety of colors on the fingerlings, with their golden roasted edges and bright green parsley, made them feel special even though they took maybe five minutes of active work.

Ingredients

• Fingerling potatoes: These naturally buttery potatoes hold their shape beautifully and develop the most irresistible crispy edges when roasted cut side down
• Olive oil: Helps the seasonings cling to every surface and encourages that golden browning we are all chasing
• Fresh garlic: Minced raw garlic mellows into sweet aromatic notes in the oven, much better than garlic powder here
• Fresh rosemary and thyme: Woody herbs stand up to high heat while infusing the potatoes with fragrance that fills your entire kitchen
• Fresh parsley: Added at the end for a bright pop that cuts through the richness and makes everything look finished

Instructions

Get your oven ready:

Preheat to 425F and line a baking sheet with parchment, which saves you from scrubbing burnt on starch later

Coat everything well:

Toss the halved potatoes with oil, garlic, salt, pepper, rosemary and thyme in a large bowl until every piece glistens

Arrange for success:

Spread them cut side down in a single layer, crowding the pan slightly but not overlapping too much

Let them roast:

Cook for 25 to 30 minutes, flipping halfway, until the undersides are deeply golden and a fork slides through easily

Finish with brightness:

Sprinkle fresh parsley over the hot potatoes right before serving to add color and fresh flavor

Save

My sister texted me the next day after I served these at a casual dinner, asking for the recipe because her husband kept talking about the potatoes. It is funny how the simplest side dishes can be the ones people remember most clearly. I have started making double batches just so I can snack on the cold leftovers straight from the refrigerator.

Choosing Your Potatoes

Look for fingerlings that feel firm and heavy for their size, avoiding any with soft spots or sprouting eyes. The mix of yellow, red and purple varieties looks stunning on the plate, though they all taste similarly creamy once roasted. Baby Yukon golds work beautifully if you cannot find fingerlings, and they are often more affordable at regular grocery stores.

Herb Combinations That Work

Fresh herbs make such a difference here, but you can play around with combinations based on what you have or what you are serving. Sage and rosemary pair beautifully with autumn meals, while parsley and dill feel lighter in springtime. The key is using woody herbs during roasting and delicate herbs as finishing touches.

Serving Ideas

These potatoes are versatile enough to pair with almost anything, from roasted chicken to grilled fish to a simple steak. I have also served them alongside vegetarian mains like stuffed portobello mushrooms or lentil dishes where they provide satisfying heft. Try crumbling goat cheese or feta over them during the last few minutes of roasting for a salty, tangy contrast.

• Leftovers reheat surprisingly well in a skillet with a little extra oil
• Add a squeeze of lemon juice before serving to brighten everything
• These cook just as well on a grill in a foil packet during summer months

Save

There is something deeply satisfying about a recipe that looks impressive but requires almost no skill to execute perfectly. I hope these become one of those reliable sides you turn to again and again.

Recipe FAQs

→ What type of potatoes are best for roasting?

Fingerling potatoes are ideal due to their small size and thin skin, which crisps nicely while remaining tender inside.

→ Can I use other herbs instead of rosemary, thyme, and parsley?

Yes, fresh herbs like oregano, basil, or tarragon can be substituted based on personal preference for different flavor profiles.

→ How do I ensure the potatoes roast evenly?

Toss potatoes with oil and seasoning to coat evenly and spread them cut-side down in a single layer on the baking sheet to promote uniform browning.

→ What temperature and cooking time work best?

Roasting at 425°F (220°C) for 25–30 minutes yields golden, crispy potatoes with a soft interior.

→ Can I prepare these ahead of time?

Potatoes can be seasoned in advance and stored in the fridge, then roasted fresh when ready to serve for convenience.