Garlic Herb Roasted Potatoes

There's something about the smell of garlic hitting a hot oven that makes you feel like you've already won dinner. I discovered these fingerling potatoes by accident one Sunday when I had about fifteen minutes to prep sides and decided to stop overthinking it. The key is treating them like they deserve real seasoning, not an afterthought, and letting the oven do the work while you set the table.

I made these for a dinner party where someone had forgotten they were coming, and I needed something impressive that wouldn't stress me out. The moment people bit into them, even the picky eater asked for the recipe, which told me everything I needed to know about these potatoes.

Ingredients

• Fingerling potatoes: These little guys are sweeter and creamier than russets, and their shape is perfect for getting golden edges all over.
• Fresh garlic: Don't skip this by using powder, the roasted garlic becomes almost sweet and mellow.
• Fresh rosemary and thyme: These woody herbs get deeper and more fragrant as they roast, infusing everything around them.
• Fresh parsley: Add this right at the end so it stays bright and fresh rather than turning dark and dusty.
• Olive oil: Use something decent here, it's not a place to skimp since the oil is doing real work.
• Kosher salt and fresh pepper: The texture of kosher salt matters more than you'd think, and freshly ground pepper makes a noticeable difference.

Instructions

Get your oven ready and set up:

Heat the oven to 425°F and line your baking sheet with parchment paper to make cleanup easy and prevent sticking. A hot oven is essential here because you're looking for that golden, crispy exterior.

Coat everything evenly:

In a bowl, toss the halved potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until each piece is well covered. Don't be shy with the oil, it's what creates the crispy texture you're after.

Arrange them cut-side down:

Spread the potatoes on your baking sheet with the flat side facing down, this is how they get those beautiful golden edges. Give them some breathing room so they roast rather than steam.

Roast and flip halfway through:

Roast for 25 to 30 minutes, flipping them about halfway through so both sides get crispy and golden. They're done when a fork slides through the center with barely any resistance.

Finish fresh:

Pull them out and immediately toss with the chopped parsley while they're still hot, this keeps the herb flavor bright and clean. The heat wilts the parsley just slightly while keeping it vibrant.

Save

These potatoes have become my go-to when I'm cooking for people who think they don't like vegetables, because something about roasted potatoes with actual herbs makes everyone reconsider. There's real comfort in a dish this simple that tastes this good.

Why Fingerling Potatoes Win

Fingerling potatoes are smaller and waxy, which means they hold their shape during roasting instead of breaking apart like russets sometimes do. Their natural sweetness becomes even more pronounced when roasted, giving you this almost buttery flavor without needing butter at all. Once you start using these for roasting, it's hard to go back.

Building Flavor Through Layering

The magic here is that you're not just sprinkling herbs on top, you're coating everything in oil and seasoning before it hits the heat, which means every bite tastes intentional. The garlic mingles with the rosemary and thyme as everything roasts, creating this savory foundation that's deeper than the sum of its parts.

Serving and Pairing Ideas

These work beautifully alongside roasted chicken, grilled fish, or even a simple steak where they can steal some of the attention. They're also sturdy enough to hold their own as part of a vegetable spread if you're building a board or platter. Cold leftovers the next day make surprisingly good lunch sides, though they're best served warm right out of the oven.

• If you have access to other fresh herbs like dill or chives, swap them in for variety without changing how you cook.
• A light sprinkle of Parmesan right after roasting adds richness, but keep it minimal so the potato flavor shines through.
• These scale easily up or down depending on how many people you're feeding, just adjust times slightly if you're doing a much larger batch.

Save

These potatoes remind me that the best side dishes are the ones people actually want to eat, and the easiest ones are often the most satisfying. Once you make these once, you'll find yourself reaching for them again and again.

Recipe Questions & Answers

→ What type of potatoes are best for roasting?

Fingerling potatoes work well due to their thin skins and firm texture, which roast to a crisp outside and tender inside.

→ How do fresh herbs enhance the flavor?

Herbs like rosemary, thyme, and parsley add aromatic, earthy, and bright notes that complement the natural sweetness of the potatoes.

→ Can I prepare this dish ahead of time?

You can toss the potatoes with oil and herbs a few hours prior and refrigerate, then roast them just before serving to maintain crispiness.

→ Why is roasting at 425°F recommended?

High heat promotes browning and crispness on the outside while cooking the potato evenly inside without drying it out.

→ What variations can be used for the herb mix?

Substitute or add dill, chives, or even a sprinkle of Parmesan cheese for different flavor profiles.