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.

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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.

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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 PotatoesYukon 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.

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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!

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Crispy Herb Garlic Roasted Potatoes are the perfect side dish for nearly any meal. Trust me! You’ll be making these weekly!

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Herb Garlic Roast Potatoes

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.
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Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

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.

Nutrition

Sodium: 600mg | Sugar: 1g | Fiber: 3g | Calories: 120kcal | Fat: 3g | Protein: 2g | Carbohydrates: 20g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. We’ve made these twice now, using regular vegetable oil and doubling the garlic (we love garlic around here!!). Delicious, and easy!

  7. Just made these with dinner tonight and my 13mo old is cramming them in her mouth faster than I can put them on her plate! She loves them.

  8. we make these but after sprinkling with spices, i press each potato into freshly grated parm…bake on a well lubricated cookie sheet (kids like em soft, hubby likes em crunchy…i like em all!)

  9. […] rest is here: Herb Garlic Roast Potatoes   Tags: healthy recipes, kids recipes, recipes for kids Posted in: Food & […]

  10. I love this idea. Would just like to point out that potatoes are one of Environmental Working Group’s “Dirty Dozen”, meaning its one of the top 12 foods susceptible to pesticide contamination. While organic potatoes do cost more, little minds and bodies are very vulnerable to pesticide exposure….

  11. I tried this and used fresh oregano, basil, and tarragon and it was delicious. Thanks for the recipe!

  12. […] like these please visit the Weelicious website at http://www.Weelcious.com. Check out the recipes for Garlic Herb Roast Potatoes (great for a holiday dinner), Holiday Almond Bars (YUMMY!) and a very interesting Potato Turky Ball […]

  13. I couldn’t find “Italian Herbs” in Whole Foods. Is it a mix or do you mean something else?

  14. had them for dinner, turned out great, used russet potatoes cut in wedges. thanks for the recipe.

  15. Ooh, I’m going to try this soon! But at first blush: Smiley and Jill, something tells me you can get away with just about any potato you like. Baby Yukon golds would probably be really good!

    Darcy: I like the Ziploc bag idea better than tossing them in a bowl. Easier to contain the mess and one less thing to wash later!

  16. Fingerling potatoes are sometimes hard to find where I live. Could I use redskins or baby yukon golds perhaps?

  17. Sounds like an amazing dish and such an easy recipe. Do you think it would be any different if I was to toss everything together in a zip lock bag and then dump it on the pan to cook?

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