Crispy Herb Roast Potatoes

Crispy herb roast potatoes are the kind of side dish that steal the show every time. Golden on the outside, fluffy on the inside, and packed with garlicky herb flavor, they’re everything I want in a potato. Whether I serve them with a weeknight dinner or a holiday feast, they always earn a spot at the table.

Why You’ll Love This Recipe

I love how these roast potatoes turn out perfectly crispy without deep frying. Boiling them briefly before roasting gives them that fluffy center, while tossing them in herbs and olive oil adds tons of flavor. They’re easy to make, endlessly customizable, and always a hit with everyone at the table. Once I started making them this way, I never looked back.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yukon gold or russet potatoes

• Olive oil

• Garlic, minced or grated

• Fresh or dried herbs (like rosemary, thyme, parsley)

• Salt and black pepper

• Optional: garlic powder, onion powder, paprika, parmesan

Directions

1. I start by preheating the oven to 425°F (220°C).

2. I peel (optional) and cut the potatoes into even chunks—about 1 to 2 inches in size.

3. I boil the potatoes in salted water for about 10 minutes, just until they’re starting to soften but not falling apart.

4. Once drained, I let them sit for a minute to steam dry. Then I shake them gently in the pot or a bowl to rough up the edges—this helps them get extra crispy later.

5. In a large bowl, I toss the potatoes with olive oil, minced garlic, chopped herbs, salt, pepper, and any extra seasonings I’m using.

6. I spread them out on a baking sheet in a single layer, making sure they aren’t crowded.

7. I roast them for 40–45 minutes, flipping once halfway through, until they’re deep golden brown and crisp on all sides.

8. I sprinkle on fresh herbs or a pinch of parmesan just before serving, if I want an extra flavor boost.

Servings and timing

This recipe serves 4 to 6 people as a side dish. It takes about 15 minutes of prep time and 45 minutes of cook time, so I usually have it ready in just about 1 hour.

Variations

Sometimes I swap the herbs depending on the season—sage and rosemary in fall, dill and parsley in spring. I’ve also added lemon zest for a fresh twist or tossed the finished potatoes with grated parmesan or crumbled feta for richness. For a spicier version, I add a dash of chili flakes or smoked paprika.

Storage/Reheating

I store any leftover potatoes in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and pop them in a hot oven at 400°F (200°C) for 10–15 minutes to crisp them back up. They also reheat well in an air fryer. I avoid microwaving if I want to keep the texture crispy.

FAQs

Why are my roast potatoes not crispy?

They might be too crowded on the baking sheet. I make sure there’s enough space around each potato so they roast instead of steam.

Do I need to boil the potatoes first?

Yes, parboiling is key. It softens the inside and roughs up the outside, helping them get super crispy in the oven.

What are the best potatoes for roasting?

I use Yukon gold for a creamy texture or russets for a fluffier interior and crispier edge. Both work great.

Can I make these ahead of time?

I can parboil the potatoes earlier in the day and toss them in oil and herbs right before roasting. They taste best fresh from the oven.

Can I use dried herbs instead of fresh?

Yes, I often use dried rosemary or thyme when fresh herbs aren’t available. I just use about one-third the amount since dried herbs are more concentrated.

Conclusion

Crispy herb roast potatoes are one of those simple recipes that deliver big flavor and perfect texture every time. They’re golden, garlicky, and satisfying—and they go with just about everything. Whether I’m making a holiday roast or a casual weeknight dinner, these potatoes always find a place on my plate.

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