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Herb Roasted Baby Potatoes

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: Italian, Mediterranean, American
Keyword: roasted potatoes, herb potatoes, best roasted potatoes, how to make roasted potatoes, chimichurri roasted potatoes
Servings: 6 People
Author: Gaby


  • 4 pounds 1 1/2-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


  • 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.