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herb roasted potatoes recipe

Simple Herb Roasted Potatoes Recipe

This herb roasted potatoes recipe are the perfect side dish for breakfast, lunch, or dinner! With fresh herbs and melted butter, these crispy roasted potatoes will have you coming back for more.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Side Dish
Cuisine: American
Keyword: herb roasted potatoes recipe
Servings: 4

Ingredients

  • 1.5 pounds Yukon Gold potatoes or Baby Dutch Yellow potatoes quartered
  • 1 teaspoon baking soda
  • 4 tablespoons olive oil plus more for drizzling on baking pan
  • 2 tablespoons melted unsalted butter
  • 5 minced garlic cloves
  • 2 teaspoons Italian seasoning
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh basil
  • sea salt and freshly ground pepper to taste

Instructions

  • Preheat oven to 400°F. Line a rimmed baking pan with either parchment paper or aluminum foil. Drizzle olive oil on top to prevent sticking.
  • Boil water in a large pot. Once the water is boiling, add a tablespoon of sea salt and the baking soda. Dump the quartered potatoes into the pot and cook for 5-6 minutes. The potatoes should be submerged in the water. Stir occasionally to prevent sticking. While the water is boiling, you can use this time to wash and quarter the potatoes if you haven't done so already.
  • Remove the potatoes from the pot and drain. Ensure the potatoes are dry before placing in a large mixing bowl. The potatoes will be slightly translucent but still firm enough to toss. Add the olive oil, melted butter, Italian seasoning, sea salt and pepper to taste depending on preference. Toss the potatoes in the bowl until evenly coated. Don't discard the bowl yet as you will need it in the last step.
  • Place the potatoes on the lined baking pan and spread out. Bake for 28-30 minutes until the desired browned color is achieved. Mix the potatoes around at the halfway point to ensure the potatoes are browned evenly.
  • Once the potatoes are done baking, return the potatoes to the large mixing bowl and toss with the fresh chives, parsley, and basil. Enjoy immediately!

Notes

  1. For this recipe, I used Baby Dutch Yellow potatoes with the skin unpeeled. The skin tastes great, and crisps up nicely in the oven.
  2. I pulled my potatoes out at the 30 minute mark. You can leave the potatoes in longer until it's browned to your preference. However, I find at the 30 minute mark the potatoes are crisp enough on the outside and still soft on the inside. This gives me extra time to focus on the main dish.
  3. Dried herbs can be used in a pinch. See Frequently Asked Questions.