Garlic Herb Roasted Baby Potatoes

These Garlic Herb Roasted Baby Potatoes are crisp on the outside, tender on the inside, and bursting with savory garlic and thyme—the perfect side dish that will transform how you enjoy potatoes forever.

Why You’ll Love This Recipe

Once you taste these, you’ll never go back to plain boiled potatoes. With a golden, crisp exterior and tender, flavorful interior, these potatoes are aromatically rich, thanks to garlic and thyme. They’re effortless to prepare, pair well with nearly any entrée, and everyone will be reaching for more.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 pounds baby potatoes (Yukon Gold, baby red, or similar)

• 3 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• Optional garnish: chopped fresh parsley or rosemary

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Directions

1. Preheat Oven
   Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment paper or lightly grease it.

2. Prep Potatoes
   Wash and pat dry the potatoes. If any are larger than 1½ inches, halve or quarter them to ensure all pieces are uniform in size.

3. Season
   In a large bowl, toss potatoes with olive oil, minced garlic, dried thyme, salt, and pepper until evenly coated.

4. Arrange on Baking Sheet
   Spread the potatoes in a single layer, cut‑side down if halved, to ensure even roasting.

5. Roast
   Bake for 25–30 minutes, stirring once halfway through. Roast until potatoes are golden brown and tender when pierced with a fork.

6. Finish and Serve
   Remove from oven. Taste and adjust seasoning, then garnish with fresh herbs if desired. Serve hot.

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Servings and timing

• Yield: 6 servings

• Prep time: 10 minutes

• Cook time: 25–30 minutes

• Total time: 35–40 minutes

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Variations

• Cheesy potatoes: Sprinkle ½ cup grated Parmesan over the potatoes during the last 5 minutes of roasting.

• Spicy kick: Add a pinch of chili flakes with the garlic.

• Herb swap: Use rosemary, oregano, or fresh sage in place of thyme.

• Lemon zest: Toss potatoes with ½ teaspoon lemon zest after roasting for brightness.

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Storage / Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: For longer storage, cool completely and freeze in a resealable bag for up to 2 months.

• Reheating: Reheat in a 375 °F (190 °C) oven for 10–12 minutes to retain crispness, or warm in a skillet over medium heat for 5–7 minutes.

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FAQs

1. Can I use dried garlic instead of fresh?

Yes—substitute ½ teaspoon garlic powder, though fresh garlic offers the best aroma and flavor.

2. Do I need to peel the potatoes?

No—the skins add texture, nutrition, and hold the potatoes together while roasting.

3. Can I use sweet potatoes?

Absolutely! Adjust baking time to 20–25 minutes, as sweet potatoes cook faster.

4. How do I ensure crispiness?

Make sure potatoes are dry before tossing in oil, and leave space between pieces on the pan to avoid steaming.

5. Why are my potatoes soggy?

Likely from overcrowding the pan. Roast in a single layer with space for hot air to circulate.

6. Can I cook them in an air fryer?

Yes—cook at 400 °F (200 °C) for 15–20 minutes, shaking halfway through for even crisping.

7. Can I add butter?

Yes—add 1 tablespoon of melted butter after tossing with oil for richer flavor.

8. Are these gluten-free?

Yes, this recipe is naturally gluten-free.

9. Can I add bacon bits?

Definitely—stir in cooked and crumbled bacon after roasting for a smoky boost.

10. How do I keep leftovers crispy?

Reheat in the oven or air fryer instead of the microwave to restore crisp texture.

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Conclusion

These Garlic Herb Roasted Baby Potatoes are a simple yet transformative take on everyday spuds. Golden, fragrant, and impossibly satisfying, they make a versatile side dish that works with everything from steak and roasted chicken to vegetarian mains. Once you try them, you’ll never want your potatoes any other way!

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