Nothing beats the smell of fresh herbs and garlic roasting in the oven, does it? This Herb Garlic Roasted Potatoes Recipe is my go-to when I want something crispy, buttery, and packed with flavor all in one bite. Trust me, it’s worth every minute of preparation!

A white oval bowl filled with golden roasted potato pieces that have crispy brown edges, sprinkled with black pepper and small green herb flakes, placed on a round wooden board. There is a sprig of fresh green rosemary tucked into the side of the bowl. The background surface is a white marbled texture with a blurred spoon and some glasses in the distance, along with more sprigs of rosemary scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Garlic Roasted Potatoes Recipe
Top Tip
How to Serve Herb Garlic Roasted Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Garlic Roasted Potatoes Recipe

Why You'll Love This Recipe

These herb garlic roasted potatoes have a charm all their own—they come out perfectly crispy on the outside and so tender inside. I find they're incredibly versatile and always get rave reviews whenever I bring them to a dinner or family meal.

Crispy Yet Soft: Achieves that golden crunch while maintaining a fluffy interior you’ll want to savor.
Simple Ingredients: Minimal pantry staples come together to create big, comforting flavors.
Flexible Herb Options: You can easily swap rosemary for thyme or oregano to match your mood.
Perfect Side Dish: Pairs beautifully with everything from steak to a festive turkey dinner.

A white bowl is filled with a single layer of golden roasted potato pieces, each piece having a crispy, browned surface with a slight shine. The potatoes are seasoned with small black specks of pepper and bits of green herbs scattered across them. The bowl rests on a wooden board with some fresh green herb sprigs at the edge. In the background, a blurry black container is visible on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe was chosen for how it works with the potatoes to deliver maximum flavor and texture. Yukon Gold potatoes are my favorite because their balance of starch and waxiness gives just the right creamy inside with a crisp crust. Fresh herbs and garlic mask the humble potato and turn it into something special.

Flat lay of two whole uncracked brown Yukon Gold potatoes, two whole cloves of fresh garlic, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of fine baking soda powder, a small white ceramic bowl with golden yellow vegetable oil, a small white ceramic bowl with a pat of creamy butter, a few sprigs of fresh green rosemary, and a small bunch of chopped fresh parsley leaves arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Kosher Salt: Essential for seasoning and drawing out moisture to help crisp up the edges.
Baking Soda: A little trick to roughen the potato surface and create crispy bits during roasting.
Yukon Gold Potatoes: They roast beautifully — creamy inside, tender but firm enough to hold up well.
Vegetable Oil: Ensures even roasting and crispy texture without overpowering flavor.
Garlic: Fresh minced garlic adds aromatic depth and a punch of savoriness.
Fresh Rosemary: Woody herb that pairs perfectly with potatoes, but you can mix in other fresh herbs if you like.
Butter: Adds richness and helps brown the potatoes beautifully.
Fresh Parsley: Freshens up the dish at the end with a pop of color and brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Herb Garlic Roasted Potatoes Recipe depending on what herbs are in the garden or what feels comforting. It’s so easy to make it your own and still end up with a stellar side dish.

Variation: Sometimes I swap rosemary for thyme or mix both for a more fragrant herby profile — it’s delicious either way.
Spicy Kick: Adding a pinch of smoked paprika or chili flakes gives a subtle heat that wakes up the flavors.
Dairy-Free: Skip the butter and use olive oil instead — the potatoes still roast up beautifully.
Extra Crispy: Give them an extra 5 minutes under the broiler at the end for a golden finish.

Step-by-Step: How I Make Herb Garlic Roasted Potatoes Recipe

Step 1: Prep the Potatoes to Perfection

Start by peeling your Yukon Gold potatoes and cutting them into evenly sized chunks — about 1 to 1.5 inches works best. This helps everything cook evenly. Then, bring a large pot of salted water to a boil and add your baking soda. Yes, baking soda! It softens the potatoes' outer layer just enough so the edges get delightfully crispy once roasted. Parboil the potatoes until slightly tender, about 10 minutes, then drain and give them a gentle shake in the colander to rough up the edges.

Step 2: Flavor Infusion with Herbs and Garlic

Meanwhile, mince fresh garlic and chop rosemary. Once your potatoes are roasted, I'll toss them with vegetable oil, the minced garlic, and rosemary to build that irresistible herb and garlic aroma. Adding butter at the end ensures a rich coating that melts into every bite.

Step 3: Roast Low and Slow

Spread the potatoes out on a baking tray in a single layer so they don’t steam each other. Roast at a moderate temperature (around 400°F / 200°C) for about 70 minutes, turning halfway. This slow roasting brings out a deep golden color and maximum crispness without burning. Don’t rush it—those crispy edges and tender centers are what make this recipe shine.

Step 4: Finish with Fresh Parsley and Serve

When the potatoes are roasted to your liking, take them out of the oven and immediately toss with freshly chopped parsley. This adds a fresh, vibrant layer of flavor and a pop of color. Serve them hot and watch everyone dive in happily.

Top Tip

Through lots of practice, I’ve learned that little details really elevate this Herb Garlic Roasted Potatoes Recipe from good to unforgettable. Here are my favorite tips that make a difference in texture and flavor.

Baking Soda Boost: Don’t skip adding baking soda to the boiling water — it’s the secret to those crispy, slightly rough edges.
Don’t Crowd the Pan: Lay potatoes in one flat layer so they roast evenly instead of steaming — this ensures crispiness.
Use Fresh Herbs: Dried herbs just don’t pack the same punch as fresh—especially garlic and rosemary in this recipe.
Butter Finish: Add butter toward the end or right after roasting to get that rich, glossy coating without burning the garlic.

How to Serve Herb Garlic Roasted Potatoes Recipe

herb garlic potatoes - Serving Suggestion

Garnishes

I usually sprinkle my Herb Garlic Roasted Potatoes with fresh parsley right before serving. Sometimes I add just a pinch of flaky sea salt or a dusting of freshly cracked black pepper to highlight the garlic and herbs. If I’m feeling indulgent, a light drizzle of lemon juice brightens the whole dish.

Side Dishes

This recipe pairs perfectly with just about anything. I love serving it alongside a juicy grilled steak, roasted chicken, or even a holiday turkey. Vegetarians can enjoy it with a nice sautéed mushroom ragù or a crisp green salad for a hearty meal.

Creative Ways to Present

For a special occasion, I’ve placed these potatoes on a beautiful serving platter and garnished with sprigs of rosemary and a few edible flowers for a pop of color. They also work well in individual ramekins for a rustic but elegant touch when entertaining.

Make Ahead and Storage

Storing Leftovers

I store leftover herb garlic roasted potatoes in an airtight container in the fridge, where they keep well for up to 3 days. Reheating them in the oven or air fryer helps bring back their crispy texture much better than the microwave.

Freezing

Though I prefer them fresh, I have frozen these potatoes once. To do so, I made sure they were fully cooled, spread them on a tray to freeze individually, then transferred to a freezer-safe bag. Freeze for up to 2 months and thaw in the fridge before reheating.

Reheating

For best results, reheat leftover potatoes in a 375°F (190°C) oven for 10–15 minutes or use an air fryer. This revives that crispy exterior better than microwaving, which can make them soggy.

Frequently Asked Questions:

Can I use other types of potatoes for this Herb Garlic Roasted Potatoes Recipe?

While Yukon Gold potatoes are ideal for their creamy texture and good roasting ability, you can substitute with russets or red potatoes—just note the texture will vary slightly, with russets being fluffier and reds firmer.

Why is baking soda added when boiling potatoes?

Adding baking soda to the boiling water helps break down the potato's outer layer, creating a rough surface that crisps up beautifully when roasted. This simple trick makes all the difference in achieving that perfect texture.

Can I make this recipe dairy-free?

Absolutely! You can substitute the butter with additional vegetable or olive oil, which still results in tasty, crisp potatoes without dairy.

How do I get the potatoes extra crispy?

Make sure the potatoes are well spaced on the baking sheet to avoid steaming. Also, roasting at a moderately high temperature and turning them halfway through helps crisp all sides. Adding baking soda during boiling and finishing with a broil for a few minutes can enhance crispness even more.

Final Thoughts

This Herb Garlic Roasted Potatoes Recipe has become a rite of passage in my kitchen—simple enough for weeknights but fancy enough for guests. It’s one of those dishes you’ll come back to over and over because it hardly ever fails to impress. I hope you enjoy making these as much as I do, and I promise they’ll add a warm, comforting touch to any meal you serve.