These Herb Garlic Roast Potatoes are a fail safe recipe that I guarantee will join your weekly rotation of favorites! The zip of the garlic powder and dried herbs really pull together the creamy inside and crunchy outside of the potato.
Getting dinner on the table as fast as possible with the least amount of effort (but with the maximum amount of flavor) is my mission as a mom. Since potatoes are inexpensive, healthy and, of course, delicious, they help make my job that much easier. They’re the perfect side dish for BBQ chicken, fish, steak, burgers or any meal you may be planning for the holidays. I love these hot right out of the oven, but they’re also great to serve warm and make awesome leftovers.
Potatoes are simple, but that doesn’t mean they’re boring. I love how versatile a simple potato can be. Obviously you can roast them like these Herb Garlic Roasted Potatoes or like Crispy Smashed Potatoes. You can air fry them and make delicious Air Fryer French Fries. And of course every kid’s favorite – mashed potatoes like Mascarpone Mashed Potatoes, Yukon Gold Mashed Potatoes or Buttermilk Bacon Whipped Potatoes. Don’t forget Latkes too! I always have a bag of potatoes ready to go because you really can make them so many different ways. They’re a great go-to side.
You could use any small potato you wanted for this recipe, but I prefer Fingerling potatoes for this one personally. I like that they’re small and their skin holds up and gets crispy. The key to extra crisp on the outside and tender on the inside is to place all the potatoes cut side down on the baking sheet so they get golden brown and absolutely delicious!
Crispy Herb Garlic Roasted Potatoes are the perfect side dish for nearly any meal. Trust me! You’ll be making these weekly!
Herb Garlic Roast Potatoes
Ingredients
- 1 pound fingerling potatoes, cut in half
- 1 tablespoon olive oil
- 1 teaspoon sea or kosher salt
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian herbs
Instructions
- Preheat oven to 400 degrees.
- Toss the potatoes with the olive oil, salt, garlic powder and herbs on a sheet tray. Place all the potatoes cut side down for extra crispiness.
- Bake for 40 minutes or until the potatoes are golden on the exterior and tender inside.
- Serve.
Can i use a baking dish for this to get the same. I only have a roaster. It’s a second hand oven so no baking sheet. Sadly for me.
I would cook them for 30 minutes, like you said, then let them cool before packing them. If you pack them hot that’s what will make them soggy. Then reheat on the grill like you said!
I am preparing for a birthday BBQ – and thought these would be great. I’m wondering if I can roast at home for 30 minutes instead of 40 – put them in tin foil and bring them to the BBQ. If needed I could put them on the side of the grill to warm them a bit more, but I’m assuming they would continue cooking in the tin foil…. any thoughts? I don’t want them to end up soggy.
So glad I tried this recipe tonight. Tasty and easy. I’ve not had luck in the past with roasting potatoes but think the small size made this a winner. My 14 mos didn’t care for them but my 3yr old liked them along with a happy hubby!
I didn’t have garlic powder, so thought I would chop some garlic cloves. Yet, in the end, I just added a bit of garlic paste.But it came out delicious. My little one gobbled up one entire piece! I was surprised!
They taste even more amazing with Parmesan cheese on them
We’ve made these twice now, using regular vegetable oil and doubling the garlic (we love garlic around here!!). Delicious, and easy!
love it but could you use a different oil?