Crispy Roasted Herb Potatoes
Extra-crispy roasted potatoes! It’s the perfect side dish to any meal with only 15 min prep and the shortest ingredient list!
No matter what you’re making, we all need that perfect side dish to our meal, whether it be a grain, a veggie, or a salad.
But for me, it’s these roasted potatoes all the way.
It’s quick, it’s simple, and it’s truly the best accompaniment to anything and everything.
Also, who doesn’t love extra-crispy roasted potatoes, right? I mean, there’s no sogginess and no mushiness here.
Now the key to crispy potatoes is not to overcrowd your pan – hence the need for 2 baking sheets (or you can simply halve the recipe). And I find that the itty-bitty pee wee potatoes are the best kind of potatoes to get that super crisp, crunchy exterior we all love.
And remember, stir the potatoes just once – potatoes don’t really like to be touched!
Crispy Roasted Herb Potatoes
Ingredients
- 2 pounds pee wee potatoes, about 1/2 inch size, cut in half
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- ½ tablespoon chopped fresh thyme leaves
- ½ tablespoon chopped fresh rosemary
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, combine potatoes and canola oil; season with salt and pepper, to taste.
- Place potatoes in a single layer onto the prepared baking sheets.
- Place into oven and bake for 40-45 minutes, until golden brown and crisp, stirring and rotating pans halfway through baking. Stir in garlic, thyme and rosemary during the last 3 minutes of cooking time.
- Serve immediately, garnished with chives, if desired.
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These are easy and delicious. I cut them quite small and ended up cooking them for less time. Very good. I heated the sheet pan before putting them on and got some extra carmelization. Crispy outside and soft inside.
Who can resist extra caramelization?! Thanks for sharing, Lynne!
These are easy and absolutely delicious! My toddler, husband and I gobbled these up and there were no leftovers.
I only had fresh(ish) garlic on hand, and used dried herbs and it was still scrumptious!
You’ve got some seriously delicious recipes and I am so excited to try more of them!
Thank you so much, Christy! We love it! 🙂
Wow so simple! They look super crispy and delicious. And yes I see people overcrowding their trays all the time when trying to roast potatoes, and then they wonder why they don’t go crispy! haha
Exactly!
I wish you would make recipes with easier to find ingredients. My store doesn’t have pee wee potatoes. They have red, white and russet. I am always discouraged trying to find some weird ingredient.
There’s absolutely no need to be discouraged! I’m sorry you’ve had such trouble finding them but any version of baby potatoes should work just fine. If all else fails, you can simply cut your traditional yellow/Dutch potatoes into smaller pieces. They won’t look the same but they’ll still taste delicious! 🙂