Garlic Herb Roasted Potatoes

There's something magical about the moment fingerling potatoes hit a hot baking sheet and their cut sides start to caramelize. I discovered this recipe on a Sunday when I was trying to impress someone who claimed they didn't really eat vegetables, and by the time these came out of the oven, golden and fragrant with garlic and rosemary, they disappeared faster than anything else on the table. Now it's the side dish I make whenever I need something that tastes like I spent hours cooking when I really only spent forty minutes.

I remember my neighbor peeking over the fence one evening, drawn by the smell of roasted garlic and thyme drifting through the backyard, and asking what I was cooking. When I told her they were just potatoes, she laughed and said nothing that smelled like that could "just" be anything. She was right.

Ingredients

• Fingerling potatoes: These little guys are smaller and waxy compared to russets, which means they hold their shape beautifully and get crispy edges without falling apart.
• Fresh garlic: Minced rather than sliced because it distributes throughout the pan and basically melts into the potatoes as they roast.
• Fresh rosemary and thyme: Dried herbs will work, but fresh ones add a brightness that makes people ask for the recipe.
• Parsley: Added at the very end so it stays vibrant green and doesn't lose its fresh flavor to the heat.
• Olive oil: The good stuff matters here since there's not much else competing for attention.
• Kosher salt and black pepper: Keep tasting as you go because salt levels depend on your oil and potatoes.

Instructions

Get your oven ready and set up:

Crank the oven to 425°F and line your baking sheet with parchment paper if you want an easy cleanup. Trust me, your future self will thank you.

Coat the potatoes evenly:

Toss the halved fingerlings with olive oil, garlic, rosemary, and thyme in a large bowl, making sure every piece gets a coating. This is where the flavor happens, so don't rush it.

Arrange them cut-side down:

Spread them on the baking sheet in a single layer with the flat side touching the pan. This is the secret to getting them crispy on the bottom.

Roast and flip:

Pop them in the oven for about 25 to 30 minutes, flipping them halfway through so they brown evenly on both sides. You'll know they're done when they're golden and a fork slides through easily.

Finish with fresh herbs:

Right when they come out of the oven, while they're still hot, toss them with the chopped parsley. The heat releases the parsley's fresh smell.

Save

The first time I served these at a dinner party, someone asked if I'd bought them from a restaurant and brought them home. I didn't correct them until they'd already asked for seconds. There's something about a simple side dish done right that feels almost fancy.

Why This Works as a Side Dish

Roasted potatoes are basically the universal side dish that goes with everything from grilled chicken to roasted vegetables to hearty meat dishes. They're hearty enough to satisfy you but light enough that they don't overshadow whatever else is on the plate. Plus, because they're made with just olive oil and herbs, they fit into most dietary needs without any real substitutions.

Making Them Your Own

The beauty of this recipe is that it's forgiving enough to play with. Sometimes I add a bit of lemon zest at the end if I'm serving them with seafood, or I'll swap the herbs depending on what I have growing outside. I've even done it with dill and chives when I was out of thyme, and honestly, it was just as good.

Serving and Storage Tips

These are best served hot or warm, right out of the oven while they're still crispy. They'll keep in the fridge for a few days and can be reheated in a 350°F oven until they're warm again, though they won't have quite the same crispiness.

• If you want extra richness, sprinkle with fresh Parmesan cheese right after they come out of the oven.
• Leftover potatoes are secretly perfect for breakfast the next morning with a fried egg on top.
• Double the recipe if you're feeding a crowd because somehow these always disappear faster than you expect.

Save

This recipe has quietly become my go-to side dish for almost any occasion, and it's because it's so reliably good and so easy to make. Honestly, once you make it once, you'll understand why.

Recipe FAQs

→ How do I achieve crispy fingerling potatoes?

Toss the potatoes cut side down on a baking sheet and roast at a high temperature (425°F) to ensure a crispy, golden crust.

→ Can I substitute herbs in this dish?

Yes, fresh herbs like dill or chives can be used alternatively to change the flavor profile.

→ What oil works best for roasting these potatoes?

Olive oil is ideal due to its flavor and roasting properties, but other vegetable oils with a high smoke point can be used.

→ How do I know when the potatoes are done?

The potatoes should be tender inside and golden brown outside; test by piercing with a fork or knife.

→ Can this dish be prepared ahead of time?

Yes, you can toss the potatoes with herbs and oil in advance, then roast just before serving to keep them fresh and crispy.