Go Back
–+ servings
Golden herb-roasted baby potatoes with rosemary, thyme, parsley and lemon zest.
Rachelle Johnson

Herb-Roasted Potatoes

No ratings yet
Halved baby potatoes roast with rosemary, thyme and lemon zest until their cut faces turn golden. Parsley at the end brings a fresh lift to the crisp edges and soft centers.
Print Recipe
Share Recipe Save Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 pounds baby Yukon Gold or red potatoes halved; Cut larger potatoes into similarly sized pieces.
  • 3 tablespoons olive oil
  • 1 ½ teaspoons fine salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 lemon zested; Use the zest; save the juice for another use or an optional squeeze.
  • 1 tablespoon fresh parsley chopped; For finishing.
  • ½ teaspoon red pepper flakes Optional.

Equipment

  • Large rimmed baking sheet
  • knife
  • mixing bowl
  • fine grater
  • spatula

Method
 

  1. Heat the oven to 425°F (220°C). Set out a large rimmed baking sheet; if lining it, use parchment rated for this temperature.
  2. Rinse and halve the potatoes, cutting larger ones into similarly sized pieces. Dry thoroughly so surface water does not get in the way of browning.
  3. Toss the potatoes with the olive oil, salt, pepper, garlic powder, onion powder, rosemary, thyme and lemon zest until evenly coated. Save the parsley for the finish.
  4. Spread in a single layer, with cut faces against the pan where practical. Leave space between pieces; use a second pan rather than crowding.
  5. Roast for 30–35 minutes, turning once around halfway through, until the potatoes are tender inside and browned outside. Allow longer if your pieces are large or your oven needs it.
  6. Toss with the chopped parsley and optional red pepper flakes. Taste and serve warm; add a little lemon juice if you want a brighter finish.

Nutrition

Calories: 258kcalCarbohydrates: 38gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 914mgPotassium: 1064mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 26mgCalcium: 38mgIron: 2mg

Notes

Crisp edges: Dry the cut potatoes well and give them room. If you soak them in cold water for 15 minutes first, drain and dry especially thoroughly; soaking adds time and does not replace good roasting conditions. Herbs: Rosemary and thyme roast with the potatoes; parsley stays fresh by going in afterward. Air fryer: Cook in batches at 400°F (200°C), shaking partway through and beginning to check after about 18–20 minutes. Follow your appliance capacity and continue until tender and browned. Variations: A little vegan Parmesan can be added at the table; check the product is vegan. Lemon juice is an optional finish. Storage: Refrigerate leftovers promptly for three to four days. Reheat in the oven or air fryer until crisp and hot throughout, reaching 165°F (74°C); a microwave warms them but softens the edges. Serving: Pair with a bean stew, roasted vegetables, tofu or a fresh salad. The oven method needs no pressure-cooker precooking.

Made this?

We’d love to see it — tag @OurSoulfulTable on Instagram.
QR Code linking back to recipe