Go Back
+ servings
Print Recipe
5 from 2 votes

Herb Roasted Baby Potatoes

Crispy on the outside and soft on the inside - the absolute perfect side dish!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mediterranean, American, Italian
Servings: 6 People
Author: Gaby Dalkin

Ingredients

  • 4 pounds 1 ½-inch-diameter baby potatoes scrubbed, cut into small pieces
  • 4 tablespoons olive oil
  • 4 garlic cloves minced
  • kosher salt and freshly cracked black pepper
  • 8-10 tablespoons mixed chopped fresh herbs parsley, dill, and chives

Instructions

  • Preheat oven to 425 degrees. Toss the potatoes and 2 tablespoons of olive oil and season with salt and pepper and transfer to 2 sheet pans and evenly spread them out.
  • Roast potatoes until tender and crispy on the edges, about 30-40 minutes, check on them and give them a toss halfway through.
  • Heat remaining oil in large skillet over medium-high heat. Add garlic and cook 30 seconds. Add potatoes. Heat for about 2 minutes just to cook the garlic and then add herbs; sprinkle lightly with salt and pepper. Transfer to bowl and serve.

Notes

Serve ’em up with chicken, steak, ketchup, ranch dressing… you name it! Or use them as the base for nachos. You can’t go wrong.

Nutrition

Calories: 299kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 58mg | Potassium: 1414mg | Fiber: 5g | Sugar: 4g | Vitamin A: 471IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 3mg