There’s something truly magical about potatoes roasted to golden perfection with a fragrant touch of herbs and garlic. This Herb Garlic Roasted Potatoes Recipe promises crisp exteriors with soft, fluffy centers—one of those dishes that instantly elevates any meal and feels like a warm hug on a plate.

A white oval bowl filled with golden roasted potato pieces that have crispy brown edges, sprinkled with black pepper and small green herb flakes, placed on a round wooden board. There is a sprig of fresh green rosemary tucked into the side of the bowl. The background surface is a white marbled texture with a blurred spoon and some glasses in the distance, along with more sprigs of rosemary scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Garlic Roasted Potatoes Recipe
Top Tip
How to Serve Herb Garlic Roasted Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Garlic Roasted Potatoes Recipe

Why You'll Love This Recipe

Every time I pull these herb garlic roasted potatoes out of the oven, the whole kitchen fills with an irresistible aroma that makes everyone gather around. It’s my go-to side dish when I want something simple but special—perfect for family dinners or impressing guests.

Perfectly Crispy Outside: Thanks to a little baking soda magic, these potatoes develop a golden, crunchy skin that's incredibly satisfying.
Herbaceous Flavor: Fresh rosemary and parsley combined with garlic give a fragrant, earthy taste that complements every bite.
Buttery Goodness: A touch of butter melts in to coat the potatoes, making them rich and irresistible without being greasy.
Versatility: Whether you're cooking for a holiday feast or a casual weeknight, these potatoes fit right in as the perfect side.

A white bowl is filled with a single layer of golden roasted potato pieces, each piece having a crispy, browned surface with a slight shine. The potatoes are seasoned with small black specks of pepper and bits of green herbs scattered across them. The bowl rests on a wooden board with some fresh green herb sprigs at the edge. In the background, a blurry black container is visible on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you combine Yukon Gold potatoes with fresh herbs and garlic, you get a balance of creaminess and bold flavor. Using kosher salt and baking soda isn't just for seasoning—it transforms the potatoes’ texture in a way you’ll notice and appreciate. Here’s a quick rundown on why these ingredients shine together.

Flat lay of two whole uncracked brown Yukon Gold potatoes, two whole cloves of fresh garlic, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of fine baking soda powder, a small white ceramic bowl with golden yellow vegetable oil, a small white ceramic bowl with a pat of creamy butter, a few sprigs of fresh green rosemary, and a small bunch of chopped fresh parsley leaves arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Kosher Salt: Enhances flavor and helps draw out moisture, which aids in crisping the potatoes.
Baking Soda: A little trick I love—it slightly roughens the potato surfaces to make them extra crispy when roasted.
Yukon Gold Potatoes: Their buttery texture and naturally thin skin mean they roast beautifully without needing to peel.
Vegetable Oil: A neutral oil that helps get an even crisp without overpowering the herbs.
Garlic (minced): Infuses the potatoes with that comforting, aromatic punch you crave.
Fresh Rosemary: Its pine-like fragrance pairs perfectly with savory garlic for depth of flavor.
Butter: Adds richness and helps the herbs adhere to the potatoes while roasting.
Fresh Parsley: Sprinkled at the end for color and a burst of fresh, mild brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a huge fan of mixing up the herbs depending on the season or what’s fresh in my garden. You should treat this Herb Garlic Roasted Potatoes Recipe as a friendly framework to play with—you can't go wrong by making it your own.

Variation: I once swapped rosemary for thyme and added a pinch of smoked paprika—it gave the potatoes a lovely smoky warmth that was a hit at a barbecue.
Diet-Friendly: For a vegan variation, just skip the butter and use olive oil instead—still delicious and super crispy.

Step-by-Step: How I Make Herb Garlic Roasted Potatoes Recipe

Step 1: Prep and Parboil the Potatoes

First thing, scrub and chop your Yukon Gold potatoes into evenly sized chunks so they cook uniformly. Bring a large pot of salted water to a boil and toss in 2 tablespoons of kosher salt and ½ teaspoon of baking soda. Parboil the potatoes for about 10-12 minutes until they’re just tender when poked with a fork but not falling apart. This step is the secret for that perfect fluffy inside.

Step 2: Drain and Rough Up the Edges

Drain the potatoes well, then give them a gentle shake in the colander to roughen up their surfaces a bit. Those nooks and crannies help the potatoes crisp up beautifully in the oven—don’t skip this step!

Step 3: Toss with Oil, Garlic, and Herbs

While the potatoes are still warm, transfer them to a roasting pan. Drizzle with vegetable oil, add minced garlic, fresh rosemary, and dollops of butter. Toss everything together to coat evenly. The warmth melts the butter just right and starts infusing flavor early on.

Step 4: Roast Low and Slow

Pop the pan into a preheated oven at 400°F (200°C) and roast for 60-75 minutes, turning occasionally to encourage even browning. You want a golden crust with tender, flavorful insides. The smell wafting through your kitchen will let you know you’re close!

Step 5: Finish with Fresh Parsley

Just before serving, sprinkle chopped fresh parsley over the potatoes to add a pop of color and fresh herbal brightness that balances the roasted flavors perfectly.

Top Tip

Over the years, I’ve learned a few little tricks that really make this Herb Garlic Roasted Potatoes Recipe stand out in both flavor and texture. These tips helped me nail that perfect roast every time and avoided some rookie mistakes I made early on.

Don’t Skip the Baking Soda: It sounds odd, but trust me—this tiny addition to the boiling water roughens the potato skins, making them crisp up beautifully during roasting.
Shake, Don’t Stir: When roughing up the potatoes after boiling, give them a good shake in the colander instead of stirring with a spoon—that texture is what makes the crust phenomenal.
Use Fresh Herbs: Dried herbs just don’t pack the same punch. Fresh rosemary and parsley bring a vibrant aroma and taste that truly elevates this dish.
Don’t Overcrowd the Pan: Spread the potatoes out so they roast rather than steam. This ensures maximum crispiness on every side.

How to Serve Herb Garlic Roasted Potatoes Recipe

herb garlic roasted potatoes - Serving Suggestion

Garnishes

I like to finish these potatoes with a sprinkle of fresh parsley for that lovely color and brightness. Sometimes, I add a little grated Parmesan or a few twists of black pepper right before serving—it adds an extra layer of savory goodness.

Side Dishes

This herb garlic roasted potatoes recipe pairs beautifully with just about anything, but my favorites are a juicy roast chicken, grilled steak, or even alongside sautéed greens like kale or spinach for a well-rounded meal.

Creative Ways to Present

At holiday dinners, I sometimes present these potatoes in a rustic cast iron skillet garnished with sprigs of fresh rosemary and a few lemon wedges on the side for brightness. It’s a simple touch that gets compliments every time and makes the dish feel festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover roasted potatoes in an airtight container in the fridge for up to 3 days. Just make sure they’re completely cool before sealing to prevent sogginess.

Freezing

While freezing roasted potatoes isn't my go-to because of texture changes, you can freeze them by flash freezing on a baking sheet first, then transferring them to a freezer bag. They reheat better crisped up in the oven than microwaved.

Reheating

If you have leftovers, reheat your herb garlic roasted potatoes in a hot oven or toaster oven at 375°F (190°C) for about 10-15 minutes. This restores their crispiness far better than the microwave, which tends to make them soggy.

Frequently Asked Questions:

What kind of potatoes work best for this Herb Garlic Roasted Potatoes Recipe?

Yukon Gold potatoes are ideal because their thin skins crisp up nicely and their flesh stays creamy inside after roasting. Russets can also work but might be a bit drier inside.

Can I use dried herbs instead of fresh in this recipe?

While fresh herbs give the best flavor and aroma, you can use dried herbs if that’s what you have. Use about one-third of the amount of dried herbs, as they’re more concentrated, but expect slightly less vibrant taste.

Why is baking soda added when boiling the potatoes?

Baking soda raises the pH of the water, which helps break down the potato skins just enough to create rough edges. This roughness is what helps the potatoes crisp up beautifully during roasting, making a huge difference in texture.

Can I prepare these potatoes ahead of time?

You can parboil and season the potatoes a few hours ahead, storing them covered in the fridge. When ready, roast them directly from the fridge—just add a few extra minutes to cooking time to ensure they heat through and crisp properly.

Final Thoughts

This Herb Garlic Roasted Potatoes Recipe has become a beloved staple for me, and I hope it will be for you, too. Its simplicity combined with those big, comforting flavors makes it a fail-safe side dish that’s easy to love. Trust me when I say, once you’ve tried these potatoes, they’ll be your new favorite way to roast spuds—crisp, fragrant, and totally satisfying.