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Crispy on the outside and fluffy inside, roasted baby potatoes are tossed in a quick garlic and herb dressing right before serving. The warm potatoes soak up all that garlicky goodness, making every bite memorable and fresh.
Garlic Herb Roasted Potatoes
Is there anything more divine than roasted potatoes with garlic? Roasting is my favorite way to prepare potatoes. The high heat gives them crispy golden brown edges and creamy soft centers. That kind of extra texture is what takes a potato recipe right over the top.
It’s easier to grasp the issue when we think of these roasted potatoes like French fries. Do you want to wait to eat them, and get a carton of mushy fries? Or, do you want to eat them immediately while the fries are still crispy and piping hot with soft centers? For me, that’s a no-brainer.
This is a garlic lover’s dream come true.
While the potatoes are roasting, you’re going to whisk together a garlic-lover’s dream of a dressing with a bit of oil, a splash of vinegar, and a generous amount of minced garlic. Pour that dressing over the crispy, hot potatoes, toss to coat, and then toss generously with fresh parsley and chives. The result is a dish of bright, fresh-tasting roasted potatoes that are truly like no other roasted potatoes you’ve ever tasted.
Garlic Herb Potatoes
I tend to use smaller, baby potatoes in most of my recipes, if only for the ease of preparing them. As a kid, my mom always bought the biggest bag of russets she could find. And, that made for a lot more chopping.
Shocking no one, the childlike excitement of getting to use a knife wears off pretty quickly once you realize how long the task will take. So, it’s nice to be able to just halve (or if they’re really big, quarter) the potatoes and move on to the next step.
To be clear, there are other differences between russet potatoes and these baby potatoes. I could try to explain them, going into skin thickness, moisture and starch content, and flavor profiles. But, I’d much rather just let you try baby potatoes for yourself when making these garlic and herb potatoes. I think tasting them is the best way to appreciate the difference.
Roasted Potato Recipes
When I say I like to roast potatoes… I mean, I really like to roast them. I’ve got a ton of awesome roasted potato recipes on the blog. I mean, these crispy, cheesy roasted potatoes are covered in a mouth-watering blend of garlic, herbs, and gooey cheese, making these taters the MVP of comfort food. How could I say no?
These tender roasted potatoes and Brussels sprouts have wonderful crisp edges. And, if you add in some bacon, this is a side dish that is worthy of being a meal on its own. Not a fan of Brussels sprouts? That’s ok! You can skip it and still make these cheesy, bacon roasted potatoes.
I adore these roasted potatoes with sausage and broccoli. It’s a simple dinner that packs a hearty punch. And, you can’t go wrong with roasted potatoes and kielbasa. It’s an amazing one-pan meal with just a few seasonings.
Garlic Herb Roasted Potatoes
Ingredients
- 3 pounds tiny baby potatoes sliced in half
- 5 tablespoons olive oil divided
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 1 tablespoon red wine vinegar
- 6 cloves garlic minced
- ¼ cup thinly sliced green onions
- ¼ cup finely chopped Italian parsley
Instructions
Roasting Instructions
- Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ½ teaspoon pepper. Toss with your hands to coat the potatoes well. Roast for 30 minutes.
- Remove from the oven and stir. Then, roast another 15 minutes until the potatoes are lightly browned and crisp. Remove from the oven, and transfer the potatoes to a medium size bowl.
Dressing Instructions
- Whisk together the remaining 2 tablespoons of olive oil, vinegar, and garlic in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper. Top with chives and parsley and toss well.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found myself crunching on small pieces of uncooked minced garlic. In the future, I will add the garlic in step 2 of the process so it gets roasted a bit.
Also, wasn’t sure whether to use chives or green onions. The ingredient list didn’t match the directions.
oh gosh, that shouldn’t have happened. I typically use a garlic press to mince the garlic very fine for this recipe. It will absolutely work to roast the potatoes with the garlic though, it will simply have a milder flavor.