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Crispy Oven-Roasted Herb Potatoes Recipe

These Herb Roasted Potatoes are the perfect side: crisp on the outside, tender inside, and bright with fresh herbs. If you love potatoes, this easy roasted-potato recipe will quickly become a favorite.

Prefer other potato sides? Try fried potatoes and onions, sour cream mashed potatoes, or slow cooker baked potatoes.

A close-up of roasted potatoes garnished with chopped herbs on a baking sheet.

Roasting at a high temperature gives these potatoes a golden, crunchy edge while keeping the centers fluffy. Fresh rosemary and thyme add a fragrant, savory note that lifts the whole dish. A small finish of melted butter and lemon juice brightens the flavor and makes them taste restaurant-quality with minimal effort — ideal for weeknights and special meals alike.

What you’ll love about this potato recipe:

  • CRISPY PERFECTION – Roasting in a hot oven yields golden, extra-crispy edges and soft, fluffy interiors.
  • FRESH HERB FLAVOR – Fresh rosemary and thyme make a big difference compared with plain roasted potatoes.
  • VERSATILE SIDE – Pairs well with chicken, beef, pork, or vegetarian mains and works for weeknights or holidays.

Recipe Ingredients

You’ll need the following to make these crispy herb roasted potatoes:

  • 3 pounds new potatoes (or russet, red, or Yukon Gold — cut into even 1–2 inch pieces)
  • 1/4 cup avocado oil (or olive oil)
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon garlic powder (or 2–3 cloves minced garlic)
  • 1 teaspoon onion powder
  • 1 teaspoon salt (sea salt preferred)
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • Fresh chives, chopped, for garnish
  • Fresh parsley, chopped, for garnish
A top-down view of ingredients for roasted potatoes, including a bowl of cut potatoes, oil, melted butter, fresh rosemary, fresh thyme, lemon juice, onion powder, salt, pepper, and garlic powder, all labeled.

Ingredient Notes

  • Potatoes: New or baby potatoes roast beautifully and hold their shape. Yukon Golds and red potatoes are good alternatives; russets also work but may need slightly different cutting for even cooking.
  • Fresh herbs: Use fresh rosemary and thyme when possible — they give the best aroma and flavor. If you must substitute dried, reduce quantity to about 1 teaspoon of each.
  • Oil: Avocado oil has a high smoke point and is great for high-heat roasting, but olive oil or vegetable oil will work as well.

How to Make Herb Roasted Potatoes (Step-by-Step)

STEP 1: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.

STEP 2: In a large bowl, toss the potatoes with avocado oil, chopped rosemary, thyme, garlic powder, onion powder, salt, and pepper until everything is evenly coated.

STEP 3: Arrange the potatoes on the prepared baking sheet in a single layer. For halved new potatoes, place them cut-side down to maximize crispiness.

STEP 4: Roast for 25–30 minutes until the potatoes are golden and the edges are crisp.

STEP 5: Flip the potatoes and roast another 8–10 minutes until fork-tender and evenly browned.

STEP 6: Remove from the oven and immediately drizzle with melted butter and lemon juice. Toss gently, then sprinkle with fresh chives and parsley.

STEP 7: Serve hot for best texture and flavor.

Six-panel image showing the process of preparing roasted potatoes: potatoes are chopped, mixed with herbs and seasoning, spread on baking trays, and then drizzled with a liquid, likely oil or butter, before roasting.
Herb roasted potatoes sprinkled with fresh chopped herbs on a baking sheet.

Pro Tip

Don’t overcrowd the pan — crowding causes steaming instead of roasting. If necessary, use two baking sheets so each potato has room. Also make sure the oven has reached full temperature before you put the pan in; that initial blast of heat helps form the crisp crust.

A white bowl filled with roasted potato wedges garnished with chopped herbs. A spoon lifts some potatoes from the bowl. The bowl sits on a wooden surface next to a striped cloth napkin.

Storage and Reheating

Storage: Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, raw cut potatoes can be frozen separately before cooking.

Reheating: To restore crispiness, reheat in a 400°F oven or in an air fryer for 5–10 minutes. Microwaving will make them soft.

Freezing: Fully cooked roasted potatoes don’t freeze well — they can become watery and lose texture — so they’re best enjoyed fresh or reheated from refrigerated leftovers.

A white bowl filled with herb roasted potatoes in a white bowl.

Additions and Substitutions

Additions:

  • Parmesan: Sprinkle grated Parmesan during the last 5 minutes of roasting for a savory finish.
  • Bacon: Stir in crispy bacon bits after roasting for extra richness.
  • Fresh garlic: Use minced garlic instead of garlic powder for a more pronounced garlic flavor.

Substitutions:

  • Oil: Swap avocado oil for olive oil or vegetable oil.
  • Herbs: If fresh herbs aren’t available, use about 1 teaspoon each of dried rosemary and thyme.
  • Potatoes: Baby potatoes, fingerlings, or even sweet potatoes can work; adjust cooking time as needed.

Frequently Asked Questions

Why aren’t my potatoes getting crispy?

Make sure the pan isn’t overcrowded, rinse and dry the potatoes before seasoning to remove excess starch and moisture, and ensure the oven is fully preheated.

Can I prep these ahead?

You can cut and season the potatoes up to 2 hours ahead and keep them chilled, but for the best texture roast them just before serving.

What if I don’t have fresh herbs?

Fresh herbs give the best flavor, but use about 1 teaspoon each of dried rosemary and thyme if needed. Add dried herbs with the other seasonings at the start.

What to Serve with These Herb Potatoes

These potatoes pair beautifully with meatloaf, grilled steak, pork chops, roasted chicken, or a simple green salad. They complement both casual weeknight dinners and more formal holiday menus.

Herb Roasted Potatoes

Author: Vicky Hadley ~ Little Chef Within

Crispy on the outside, fluffy on the inside, and full of fresh herb flavor. A simple, reliable side dish for many meals.

Prep Time: 10 mins · Cook Time: 35 mins · Total: 45 mins

Servings: 6 · Calories: 295.4 kcal

Equipment

  • Large baking sheet

Ingredients

  • 3 pounds new potatoes, halved (or russet potatoes cut into 1–2 inch chunks)
  • 1/4 cup avocado oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • Fresh chives and parsley, chopped, for garnish

Instructions

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. Toss potatoes with oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper in a large bowl until coated.
  3. Arrange potatoes on the baking sheet in a single layer, cut-side down when applicable.
  4. Roast 25–30 minutes until golden and crispy, then flip and roast another 8–10 minutes until fork-tender.
  5. Drizzle with melted butter and lemon juice, toss gently, and garnish with chives and parsley. Serve immediately.

Notes

Pro Tip: Avoid overcrowding the pan and ensure the oven is fully preheated to get the crispiest potatoes.

Nutrition (per serving)

  • Calories: 295.4 kcal
  • Carbohydrates: 41.2 g · Protein: 4.9 g · Fat: 13.2 g

This recipe is provided for home cooking and meal planning. If you try it, please leave a rating or comment to share how it turned out!