Garlic Herb Roasted Potatoes

My tiny apartment kitchen smelled like rosemary and garlic for three days after I first made these potatoes, and honestly, I didnt mind one bit. Id bought a bag of fingerlings on impulse because they looked like little colorful gems at the farmers market, and came home to figure out what to do with them. Now theyre my go-to whenever I need something that looks fancy but takes almost zero effort.

Last summer I made a huge batch for a backyard dinner party, and my friend Sarah literally picked them off the platter before I could even get them to the table. There is something about the way roasting concentrates the garlic flavor that makes people completely lose their minds. I always double the recipe now because I learned the hard way that they disappear shockingly fast.

Ingredients

• 1½ pounds fingerling potatoes, halved lengthwise: Keep those skins on, they get wonderfully crispy and add such beautiful color to the platter
• 3 tablespoons olive oil: Dont be shy here, this fat is what creates those golden edges we are all after
• 4 garlic cloves, minced: Fresh garlic works best here, it roasts alongside the potatoes and mellow into something almost sweet
• 1 teaspoon kosher salt: This amount hits the perfect balance, but trust your palate if you like things saltier
• ½ teaspoon freshly ground black pepper: Grind it right before you toss everything together for maximum punch
• 2 tablespoons chopped fresh rosemary: Piney and fragrant, this herb holds up beautifully to high heat roasting
• 2 tablespoons chopped fresh parsley: Save this for the end, it brings a fresh bright pop against all those roasted flavors
• 1 tablespoon chopped fresh thyme: Tiny but mighty, those little leaves pack so much earthy flavor

Instructions

Get your oven nice and hot:

Preheat to 425°F and line a baking sheet with parchment paper for easier cleanup later

Give everything a good toss:

In a large bowl, combine the halved potatoes with olive oil, garlic, salt, pepper, rosemary, and thyme until every piece is coated

Arrange for maximum crispy potential:

Spread the potatoes cut-side down in a single layer on your prepared baking sheet, giving them room to breathe

Let the oven work its magic:

Roast for 25 to 30 minutes until golden brown and tender, flipping halfway through for even browning on both sides

Finish with a fresh touch:

Sprinkle with that fresh parsley right before serving to add a bright, herbaceous finish

Save

These potatoes have become my contribution to every family gathering and potluck because they are impossible to mess up and universally loved. There is something deeply satisfying about serving food that looks impressive but required basically no technique. The way the garlic roasts into these little golden nuggets makes the whole house feel warm and welcoming.

Choosing The Best Potatoes

I have found that the thinner fingerlings roast more evenly than the plumper ones, so I sort through the bag and pick similarly sized potatoes. If you cannot find fingerlings, baby Yukon golds work beautifully too, though they are a bit waxier. The key is keeping them small enough to roast through before the edges burn.

Getting That Perfect Crisp

After years of making these, I have learned that patience during the last five minutes of roasting makes all the difference between crispy and merely browned. Do not rush the process or try to turn up the heat to speed things along. Those golden edges need time to develop properly.

Make-Ahead Tips

You can toss everything with the oil and herbs up to an hour before roasting, which actually helps the flavors permeate the potatoes better. I often do this prep when I have random pockets of time during busy weeknights.

• Reheat leftovers in a 400°F oven for 10 minutes to restore some crispiness
• Try adding a sprinkle of grated Parmesan during the last two minutes of roasting
• These reheat surprisingly well for lunch the next day, if there are any left

Save

Every time I pull these from the oven, I am reminded that the simplest recipes are often the ones that bring the most joy to the table. There is nothing quite like the sound of a fork scraping against that crispy bottom edge.

Recipe FAQs

→ What potatoes work best for this dish?

Fingerling potatoes are ideal due to their size and texture, but baby Yukon golds can be a good substitute if needed.

→ How can I achieve crispier potatoes?

Roast the potatoes cut-side down on parchment and flip halfway through cooking to ensure even crispiness and golden browning.

→ Can I change the herbs used?

Yes, rosemary, thyme, and parsley provide balanced flavors, but feel free to experiment with other fresh herbs like oregano or basil.

→ Is it necessary to use fresh garlic?

Fresh minced garlic infuses the potatoes with robust flavor, but garlic powder can be used in a pinch.

→ How long should I roast the potatoes?

Roast at 425°F for 25-30 minutes until golden and tender, flipping once halfway through for even cooking.