Why You’ll Love This Recipe
I love this recipe because it’s fast, flexible, and always delivers. The outside gets beautifully crisp while the inside stays fluffy and soft. It uses pantry staples—nothing fancy—and yet the result feels like something special. Whether I’m making them for a holiday meal or just a Tuesday dinner, they always disappear quickly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
potatoes (Yukon Gold or russet)
-
olive oil
-
garlic powder
-
dried rosemary
-
salt
-
black pepper
Directions
-
I preheat the oven to 425°F (220°C) to get the high heat needed for crispiness.
-
I peel the potatoes and cut them into even chunks—this helps them cook evenly.
-
In a large bowl, I toss the potatoes with olive oil, garlic powder, rosemary, salt, and pepper, making sure every piece is coated.
-
I spread the potatoes out on a baking sheet in a single layer so they roast instead of steam.
-
I roast them for 30–40 minutes, flipping halfway through, until they’re golden and crispy on the edges and tender inside.
-
I serve them hot, straight from the oven, usually with a little extra salt sprinkled on top.
Servings and timing
This recipe makes about 4 servings, depending on portion size.
-
Prep Time: 10 minutes
-
Cook Time: 30–40 minutes
-
Total Time: 40–50 minutes
Variations
When I want to mix things up, I swap rosemary for thyme or Italian seasoning. For a spicy version, I add a pinch of smoked paprika or red pepper flakes. If I’m feeling indulgent, I toss the roasted potatoes with grated Parmesan during the last 5 minutes of baking. And for a pop of freshness, I finish them with chopped parsley or a squeeze of lemon juice before serving.
storage/reheating
Leftover potatoes store well in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 400°F (200°C) oven for about 10–15 minutes to bring back the crispiness. The microwave works in a pinch, but the oven gives the best texture.
FAQs
What’s the best type of potato to use?
I prefer Yukon Gold for their buttery texture, but russets work well too for extra crispiness. Red potatoes are fine, but they don’t get quite as fluffy inside.
Do I need to boil the potatoes first?
Nope, I skip boiling entirely for this recipe. The high oven temperature and olive oil do all the work to get that crisp exterior.
Can I use fresh rosemary?
Yes, I sometimes use fresh rosemary if I have it on hand. I just chop it finely and toss it in with the other seasonings. It gives the potatoes a more vibrant herbal flavor.
How do I get them extra crispy?
I make sure not to overcrowd the baking sheet. Giving the potatoes space lets them roast instead of steam. Also, I flip them halfway through to get even browning.
Can I make these in advance?
I don’t recommend making them fully ahead, but I often prep the potatoes and season them earlier in the day, then roast just before serving. If needed, reheating in the oven still gives a great result.
Conclusion
These Crispy Herb Roast Potatoes are a reliable crowd-pleaser in my kitchen. They’re easy, flavorful, and have that irresistible crunch that keeps everyone coming back for seconds. Whether I’m serving them alongside roast chicken, steak, or a cozy vegetarian dish, they never fail to elevate the meal. This recipe is a simple classic—and one I return to again and again.
Print
Crispy Herb Roast Potatoes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Golden and perfectly crispy, these roasted potatoes are tossed with garlic powder, rosemary, and olive oil—simple, flavorful, and the perfect side for any meal.
Ingredients
2 lbs potatoes (Yukon Gold or russet)
¼ cup olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
Salt and pepper, to taste
Instructions
Preheat oven:
Preheat your oven to 425°F (220°C).
Prepare potatoes:
Peel and cut potatoes into even-sized chunks for even roasting.
Season:
In a large bowl, toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
Roast:
Spread potatoes on a baking sheet in a single layer. Roast for 30–40 minutes, flipping halfway through, until golden and crispy.
Serve:
Remove from oven and serve hot, garnished with fresh herbs if desired.
Notes
For extra crispiness, parboil the potatoes for 5 minutes before roasting.
Try fresh herbs like thyme or parsley for added flavor.
Leftovers reheat well in an air fryer or oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting / Baking
- Cuisine: American
