Garlic Herb Roasted Potatoes

I was running late for a dinner party when I grabbed a bag of fingerling potatoes from the pantry and decided to trust my instincts. A drizzle of olive oil, a handful of garlic and rosemary from the windowsill, and thirty minutes later, they were gone before the main course even hit the table. That night taught me that the simplest dishes, done right, often steal the show.

My neighbor once knocked on my door following the smell of roasting garlic and herbs drifting through the hallway. She stood there with a bottle of wine, insisting we eat together because, in her words, no one should enjoy food that good alone. We ended up laughing over a bowl of these potatoes, and she still asks me to make them every time she visits.

Ingredients

• Fingerling potatoes: Their thin skins crisp beautifully without peeling, and their waxy texture holds up perfectly under high heat, so look for firm ones without soft spots.
• Olive oil: This is what gives the potatoes that golden, crispy exterior, so do not skimp, a good glug makes all the difference.
• Garlic: Fresh cloves turn sweet and nutty as they roast, but mince them finely so they do not burn and turn bitter.
• Fresh rosemary: The piney, earthy aroma transforms the whole dish, and I learned that chopping it fine releases more flavor than leaving it in sprigs.
• Parsley and thyme: These add a bright, herbal layer that balances the richness, though you can skip them if your herb drawer is bare.
• Sea salt and black pepper: Season generously before roasting, the potatoes soak up the salt as they cook and taste even better for it.
• Flaky sea salt: A finishing sprinkle adds a delicate crunch and a little sparkle that makes the dish feel special.

Instructions

Preheat and Prep:

Turn your oven to 425°F and line a baking sheet with parchment to save yourself scrubbing later. The high heat is what gives you those irresistible crispy edges.

Toss and Coat:

In a large bowl, tumble the halved potatoes with olive oil, garlic, rosemary, and your seasonings until every piece glistens. Use your hands if you want, it is the best way to get an even coat and it feels good too.

Arrange Cut Side Down:

Lay the potatoes flat on the sheet with the cut sides facing down. This is the secret to getting that caramelized, golden crust that everyone fights over.

Roast and Flip:

Slide the pan into the oven and roast for 25 to 30 minutes, flipping them halfway so both sides get crispy. You will know they are ready when they turn golden and smell like a cozy kitchen should.

Finish and Serve:

Pull them out, hit them with a pinch of flaky salt and a scattering of fresh herbs, and serve them hot. They are at their absolute best when they are still sizzling.

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There was a cold Sunday in February when I made these for my family, and my dad, who never says much about food, asked if I could teach him the recipe. We stood in the kitchen together the following week, and he wrote down every step in his notebook like it was something precious.

How to Pick the Best Potatoes

Fingerlings are my go-to because their size and shape make them roast evenly without much fuss. Look for ones that are firm and smooth, avoid any with green patches or a lot of eyes because they can taste bitter. If you cannot find fingerlings, baby Yukon Golds work just as well and have that same buttery flavor.

What to Serve Them With

These potatoes are the kind of side dish that makes everything else on the table taste better. I have served them with roasted chicken, grilled steak, baked salmon, and even a simple green salad for a light dinner. They are sturdy enough to hold their own next to bold flavors but humble enough not to steal the spotlight.

Storing and Reheating

Leftovers keep in the fridge for up to three days, though they rarely last that long in my house. When you reheat them, spread them on a baking sheet and pop them back in a hot oven for about ten minutes to bring back some of that crispiness. Microwaving works in a pinch, but you will lose the texture that makes them so good.

• Add a squeeze of lemon juice before serving for a bright, tangy finish.
• Try tossing in a spoonful of whole grain mustard with the oil for a subtle kick.
• If you have bacon fat on hand, swap a tablespoon of it for some of the olive oil and thank me later.

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These potatoes have become one of those recipes I make without thinking, the kind that feels like muscle memory and tastes like home. I hope they find a place at your table too.

Common Questions

→ What temperature should the oven be set to?

Preheat your oven to 425°F (220°C) to ensure the potatoes roast evenly and become crispy.

→ Can I substitute the fingerling potatoes?

Yes, baby Yukon Gold or red potatoes are excellent alternatives if fingerling potatoes are not available.

→ How do I add extra flavor?

For a bright finish, add a squeeze of fresh lemon juice before serving or garnish with flaky sea salt.

→ What main dishes pair well with this?

These potatoes pair beautifully with roasted chicken, steak, or a vegetarian main course.

→ Can I use dried herbs instead of fresh?

You can use 2 teaspoons of dried rosemary instead of fresh, though fresh herbs provide the best flavor.