Crispy on the outside, tender in the middle, and bursting with flavour, these Roasted Garlic and Herb Potatoes are an easy and delicious side dish. Try them alongside your favourite grilled meats or seafood.
What You Need for Roasted Garlic and Herb Potatoes
- Potatoes: Feel free to use any type of potato here, sweet potatoes included. Just keep in mind that the larger the variety, the more chopping you’ll have to do.
To make your life a bit easier, you can try using smaller varieties like fingerling, creamer, or baby potatoes. They cook quickly and evenly, and are easier to slice in half.
- Herbs: Fresh parsley and dill are a match made in heaven and will bring your roasted potatoes to life. I like to go quite heavy on the herbs. I’m talking borderline herb salad!
Some recipes call for tossing the potatoes with fresh herbs before roasting. Although this is a great idea with woodsy herbs, like rosemary and thyme, it’s not as good with leafy herbs like parsley, dill, or tarragon. Not only will roasting dull their flavour, but you can also accidentally burn the parsley and dill in the oven. Instead, try adding them to the potatoes after they’re done roasting to maximize their flavour!
- Garlic: Just like the fresh parsley and dill, garlic can burn when roasted, resulting in a bitter flavour. What I like to do, is toss the garlic with the potatoes as soon as they come out of the oven. The residual heat from the potatoes will mellow out the garlic, but it won’t completely subdue it’s flavour or risk burning it.
If you are not a fan of raw garlic, you can try adding the garlic to a small saucepan along with one tablespoon of olive oil or butter and cooking it over medium-low heat for 2-3 minutes. Once the garlic turns golden, toss it in with your potatoes.
The Secret to Perfectly Crispy Roasted Potatoes?
- Spread Them Out: Evenly spread the potatoes out into a single layer with a little bit of room between each one. You want to ensure air circulation and avoid steam that can build up when potatoes are stacked one atop the other.
If necessary, roast the potatoes on two separate sheet pans.
- Place Them Cut Side Down: This is ABSOLUTELY KEY! If you want to make sure you get the most browning and crispiness, try placing each potato cut side-down and ensure it makes full contact with the sheet pan. The heat conducted by the sheet pan will brown the potatoes as they cook.
- Use a Metal Sheet Pan: a metal sheet pan is best because it conducts heat much better than glass or ceramic. I often line the sheet pan with parchment paper to minimize clean up. But if you want extra crispy potatoes, skip the parchment and place them straight onto the sheet pan.
More Potato Recipes:
- Creamy Whole30 Potato Salad
- Whole30 Roasted Greek Potatoes
- Roasted Sweet Potatoes with Tahini
- Creamy Whole30 Mashed Potatoes
- Pesto Potato Salad
- Whole30 Half-Smashed Garlic and Dill Potatoes
Perfectly Roasted Garlic and Herb Potatoes, Whole30
- 1.5 pounds fingerling potatoes sliced in half, substitute creamer or baby red potatoes
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1/4 cup loosely packed parsley finely chopped
- ¼ cup loosely packed dill finely chopped
- 2 cloves garlic finely grated or finely chopped
- 1 tablespoon butter optional
- Preheat oven to 425F.
- In a bowl, combine the potatoes, olive oil, salt and pepper. Toss to coat and transfer to a sheet pan. Arrange the potatoes in a single layer, cut side-down, ensuring they make full contact with the sheet pan. Transfer to oven and roast until golden brown and fork-tender, around 35 minutes.
- While the potatoes are still hot, transfer them to a bowl along with the parsley, dill, garlic and butter, if using. Toss to coat, taste for seasoning and adjust with salt and pepper as desired. Serve immediately.