Crispy on the outside, tender in the middle, and bursting with flavor, these roasted garlic and herb potatoes make an easy and satisfying side dish. Serve them with grilled meats, seafood, or a fresh salad for a complete meal.
What You Need for Roasted Garlic and Herb Potatoes
- Potatoes: Any variety works—regular, baby, or sweet potatoes. Smaller potatoes like fingerlings, creamers, or baby reds are especially convenient because they cook evenly and require minimal chopping. Slice larger potatoes so pieces are roughly uniform for even roasting.
- Herbs: Fresh parsley and dill brighten the dish with a vibrant, herbaceous finish. Avoid roasting delicate leafy herbs directly on the pan, as high heat can dull their flavor or burn them. For the best flavor, add parsley and dill after the potatoes come out of the oven.
- Garlic: Garlic adds depth but can develop bitterness if overcooked. Toss minced or grated garlic with the potatoes while they’re still hot off the sheet pan so the residual heat softens the sharpness without burning it. If you prefer a milder garlic, gently sauté it in a tablespoon of olive oil or butter over medium-low heat for 2–3 minutes until lightly golden, then toss it with the potatoes.
The Secret to Perfectly Crispy Roasted Potatoes?
- Spread Them Out: Arrange the potatoes in a single layer with space between each piece so hot air circulates and prevents steaming. If your pan is crowded, use two sheet pans instead.
- Place Them Cut Side Down: For maximum browning and crisp edges, place each potato cut side down so it makes full contact with the hot pan. Direct contact with the metal promotes caramelization and a crisp surface.
- Use a Metal Sheet Pan: Metal conducts heat better than glass or ceramic and yields crispier results. You can line the pan with parchment for easier cleanup, but placing potatoes directly on the metal will produce the crispiest finish.
More Potato Recipes:
- Creamy Whole30 Potato Salad
- Whole30 Roasted Greek Potatoes
- Roasted Sweet Potatoes with Tahini
- Creamy Whole30 Mashed Potatoes
- Pesto Potato Salad
- Whole30 Half-Smashed Garlic and Dill Potatoes
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Perfectly Roasted Garlic and Herb Potatoes, Whole30
Crispy on the outside, tender in the middle, and bursting with flavor, these Roasted Garlic and Herb Potatoes are an easy and delicious side dish.
Prep Time: 5
Cook Time: 35
Servings: 4 people
Ingredients
- 1.5 pounds fingerling potatoes, sliced in half; creamers or baby red potatoes work too
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1/4 cup parsley, loosely packed, finely chopped
- 1/4 cup dill, loosely packed, finely chopped
- 2 cloves garlic, finely grated or chopped
- 1 tablespoon butter, optional
Instructions
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Preheat the oven to 425°F (220°C).
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In a bowl, toss the potatoes with olive oil, kosher salt, and black pepper until evenly coated. Spread the potatoes cut side down in a single layer on a sheet pan, leaving space between pieces. Roast until golden brown and fork-tender, about 35 minutes—use two pans if needed to avoid crowding.
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While the potatoes are still hot, transfer them to a mixing bowl and add the parsley, dill, garlic, and butter if using. Toss to coat, then taste and adjust seasoning with more salt or pepper if needed. Serve immediately for best texture and flavor.
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