Description
These oven-roasted potatoes are seasoned with a fragrant blend of Italian herbs, garlic, and olive oil, then roasted until golden and crispy. They’re the perfect side dish for any meal—simple, delicious, and always a crowd-pleaser. With minimal prep and maximum flavor, these herb-roasted potatoes will become your go-to recipe for weeknight dinners and special occasions alike.
Ingredients
For the Potatoes:
- 4 large potatoes, peeled and cut into cubes (Russets or Yukon Golds work beautifully)
- 2 tablespoons olive oil (or melted butter for extra richness)
For the Herb Seasoning:
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ½ teaspoon dried dill weed
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional, for a little warmth)
For Extra Flavor:
- 1 tablespoon minced garlic (fresh is best, but jarred works in a pinch)
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
Preheat your oven to 400°F.
Wash the potatoes thoroughly, then peel them. Cut into roughly 1-inch cubes, keeping sizes uniform so they cook evenly.
Place cubed potatoes in your large bowl and drizzle with olive oil.
Add all the dried herbs—basil, marjoram, dill, thyme, parsley, and oregano. Toss in the garlic, salt, pepper, and red pepper flakes if using.
Mix everything together with your hands or a spoon until every piece is well-coated.
Spread seasoned potatoes on your baking sheet in a single layer. Don’t crowd them—they need space to crisp up, not steam.
Roast for 35–45 minutes, flipping once at the halfway point.
They’re ready when edges are golden brown and a fork pierces through easily.
Remove from oven and taste for seasoning. Add more salt if needed. Serve immediately while hot and crispy.
Notes
- For extra crispy potatoes, soak the cut potatoes in cold water for 15–30 minutes to remove excess starch, then dry them thoroughly before seasoning
- Don’t skip the flip – turning the potatoes halfway through ensures even browning on all sides
- Use parchment paper for easiest cleanup, but avoid if you want maximum crispiness (direct contact with the pan helps)
- Test your oven temperature – if your potatoes aren’t browning after 30 minutes, your oven might be running cool
- Save time by prepping potatoes the night before and storing them in cold water in the fridge (drain and dry well before roasting)
- Fresh herbs can burn at high heat, so stick with dried herbs or add fresh herbs during the last 5 minutes of cooking
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American