Herb Roasted Baby Potatoes Recipe

Let me tell you, in my kitchen, the quest for the perfect side dish is always ongoing. We love flavorful, satisfying meals, and a truly great side can elevate even the simplest main course. Recently, I stumbled upon this recipe for Herb Roasted Baby Potatoes by Gaby Dalkin, and let me just say, it has become an instant family favorite. From the moment the aroma of garlic and herbs started wafting from the oven, I knew we were in for a treat. And the taste? Absolutely divine! The potatoes come out beautifully crispy on the outside, with a fluffy, tender interior that just melts in your mouth. The fresh herbs add a bright, vibrant flavor that perfectly complements the earthy potatoes. My kids, who are usually picky eaters, devoured these without a second thought, and my husband declared them the best roasted potatoes he’s ever had. This recipe is incredibly easy to make, requiring minimal prep time, and the results are truly restaurant-quality. If you’re looking for a side dish that is both impressive and effortless, look no further. These Herb Roasted Baby Potatoes are guaranteed to become a staple in your kitchen too.

Ingredients

This recipe shines due to its simplicity and the quality of its ingredients. Using fresh, flavorful components is key to achieving that perfect balance of crispy texture and herbaceous aroma. Here’s what you’ll need to create these delectable Herb Roasted Baby Potatoes:

• Baby Potatoes: 4 pounds of 1 ½-inch-diameter baby potatoes. The star of the show! Baby potatoes are ideal for roasting because of their thin skins and creamy texture. Look for potatoes that are firm and smooth, without any blemishes or sprouts. The 1 ½-inch diameter is important for even cooking and achieving that perfect crispiness. Smaller potatoes will cook faster and may become too soft inside, while larger ones might take longer to cook through and may not crisp up as effectively. You can use red, white, or Yukon gold baby potatoes for this recipe, or even a mix for added visual appeal and subtle flavor variations. Make sure to scrub them thoroughly to remove any dirt before using. Cutting them into smaller pieces ensures they cook evenly and develop maximum crispiness. Think about the surface area – more cut surfaces mean more crispy edges!
• Olive Oil: 4 tablespoons of olive oil. Olive oil is essential for roasting vegetables. It not only prevents the potatoes from sticking to the baking sheet but also helps them to crisp up beautifully. The oil conducts heat effectively, ensuring even cooking and promoting that golden-brown exterior we all crave. Extra virgin olive oil is recommended for its richer flavor and higher smoke point, which is important when roasting at high temperatures. The recipe calls for 4 tablespoons in total, divided into two portions. Two tablespoons are used initially to toss with the potatoes before roasting, ensuring they are well coated and ready to crisp. The remaining two tablespoons are used later in the skillet to cook the garlic and further enhance the flavor of the potatoes at the end.
• Garlic: 4 cloves of garlic, minced. Garlic is a flavor powerhouse and adds a wonderful aromatic depth to the roasted potatoes. Freshly minced garlic is always preferred over pre-minced garlic in jars, as it has a much more vibrant and pungent flavor. Mincing the garlic finely allows it to distribute its flavor evenly throughout the potatoes and infuse the olive oil beautifully when cooked in the skillet. Four cloves provide a good balance of garlic flavor without being overpowering. If you are a garlic lover, feel free to add an extra clove or two! Be careful not to burn the garlic when cooking it in the skillet; it should be cooked just until fragrant, about 30 seconds, to prevent a bitter taste.
• Kosher Salt and Freshly Cracked Black Pepper: To taste. Salt and pepper are the fundamental seasonings that enhance the natural flavors of the potatoes and other ingredients. Kosher salt is recommended for its larger crystals, which make it easier to season evenly. Freshly cracked black pepper offers a more robust and aromatic pepper flavor compared to pre-ground pepper. Seasoning with salt and pepper is crucial at multiple stages of the recipe. First, the potatoes are seasoned before roasting to draw out moisture and enhance their flavor. Then, a light sprinkle of salt and pepper is added at the end after the potatoes are tossed with garlic and herbs to further season and balance the flavors. Don’t be shy with the seasoning; potatoes can handle a good amount of salt and pepper, especially when roasted.
• Mixed Chopped Fresh Herbs: 8-10 tablespoons of mixed chopped fresh herbs (parsley, dill, and chives). Fresh herbs are what truly elevate these roasted potatoes from ordinary to extraordinary. They provide a burst of bright, herbaceous flavor and aroma that perfectly complements the earthy potatoes and savory garlic. The recipe specifically calls for a mix of parsley, dill, and chives, which is a classic and delicious combination.
  • Parsley: Parsley adds a fresh, clean, and slightly peppery flavor. Flat-leaf parsley (Italian parsley) is generally preferred for cooking as it has a more robust flavor than curly parsley.
  • Dill: Dill contributes a unique, slightly tangy, and anise-like flavor that pairs beautifully with potatoes and garlic. It adds a distinct freshness and brightness.
  • Chives: Chives offer a mild onion-like flavor with a delicate sweetness. They provide a subtle sharpness and a beautiful green color to the dish.
  Using a combination of these herbs creates a complex and well-rounded flavor profile. Fresh herbs are essential for this recipe; dried herbs will not provide the same vibrant flavor and aroma. Chop the herbs just before using to preserve their freshness and flavor. The recipe suggests 8-10 tablespoons of mixed herbs, which is a generous amount, ensuring that the potatoes are generously coated and infused with herbaceous goodness. Feel free to adjust the proportions of each herb to your liking, or even experiment with other fresh herbs like rosemary, thyme, or oregano for different flavor variations.

Instructions

Roasting vegetables is a straightforward cooking method, but following these precise steps will ensure your Herb Roasted Baby Potatoes come out perfectly crispy on the outside and fluffy on the inside every time.

1. Preheat Oven to 425 Degrees Fahrenheit: Preheating the oven to a high temperature is crucial for achieving crispy roasted potatoes. 425°F (220°C) is the ideal temperature as it’s hot enough to quickly crisp the outside of the potatoes while allowing the inside to cook through and become tender. Make sure your oven is fully preheated before placing the potatoes in, as this initial burst of heat is essential for starting the crisping process. Using an oven thermometer can help ensure your oven is accurately reaching the desired temperature.
2. Prepare the Potatoes: Begin by thoroughly scrubbing the baby potatoes under cold running water to remove any dirt or residue. There’s no need to peel baby potatoes, as their thin skins become wonderfully crispy during roasting and add to the overall texture and flavor. Once scrubbed, pat the potatoes dry with a clean kitchen towel or paper towels. Excess moisture can hinder browning and crisping, so ensuring they are dry is an important step. Next, cut the potatoes into smaller, bite-sized pieces. If your baby potatoes are already quite small (around 1 inch in diameter), you can simply halve them. If they are larger, cut them into quarters or even smaller pieces to ensure even cooking and maximum crisp surface area for crisping. Aim for pieces that are roughly uniform in size so they cook at the same rate.
3. Toss with Olive Oil and Seasoning: In a large bowl, combine the cut potatoes with 2 tablespoons of olive oil. Drizzle the olive oil over the potatoes and toss them well to ensure they are evenly coated. The olive oil helps to prevent sticking, promotes browning, and adds flavor. Next, season generously with kosher salt and freshly cracked black pepper. Don’t be shy with the seasoning, as potatoes can absorb a good amount of salt. Start with about 1-1.5 teaspoons of kosher salt and ½ teaspoon of black pepper, and adjust to your taste. Toss the potatoes again to distribute the seasoning evenly.
4. Arrange on Sheet Pans and Roast: Transfer the seasoned potatoes to two large sheet pans. It’s important to use two sheet pans and spread the potatoes out in a single layer. Overcrowding the pan will cause the potatoes to steam rather than roast, resulting in soggy rather than crispy potatoes. If necessary, use even more sheet pans to ensure the potatoes have enough space. Evenly distribute the potatoes across the sheet pans, leaving space between each piece. This allows for proper air circulation and even roasting. Place the sheet pans in the preheated oven on different racks if possible, or rotate them halfway through cooking to ensure even browning.
5. Roast Until Tender and Crispy: Roast the potatoes in the preheated oven for approximately 30-40 minutes, or until they are tender and crispy on the edges. The exact roasting time may vary slightly depending on your oven and the size of the potato pieces. Check on them after 30 minutes and give them a toss halfway through roasting, around the 20-minute mark. Tossing ensures even browning and prevents the potatoes from sticking to the sheet pan. To check for tenderness, pierce a potato with a fork; it should be easily pierced and feel soft inside. Look for a golden-brown color and crispy edges as signs of doneness. If the potatoes are not yet crispy enough after 40 minutes, you can increase the oven temperature slightly to 450°F (230°C) for the last 5-10 minutes, keeping a close eye on them to prevent burning.
6. Prepare Garlic in Skillet: While the potatoes are roasting, prepare the garlic and herbs. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Use a skillet that is large enough to hold all the roasted potatoes later. Once the oil is hot and shimmering, add the minced garlic to the skillet. Cook the garlic for about 30 seconds, or until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic will taste bitter. It should be lightly golden and aromatic. Cooking the garlic in the skillet in olive oil infuses the oil with garlic flavor, which will then be transferred to the potatoes, adding an extra layer of deliciousness.
7. Combine Potatoes, Garlic, and Herbs: Once the roasted potatoes are tender and crispy, carefully remove them from the oven and transfer them directly to the skillet with the garlic-infused oil. Add the roasted potatoes to the skillet and heat for about 2 minutes, stirring gently to coat the potatoes with the garlic oil and warm them through. This step also helps to further crisp up the potatoes slightly in the skillet. Finally, add the chopped fresh herbs (parsley, dill, and chives) to the skillet. Sprinkle lightly with salt and pepper, if needed, to taste. Toss everything together gently to combine, ensuring the herbs are evenly distributed and coat the potatoes. The heat from the potatoes and skillet will lightly wilt the herbs, releasing their aroma and flavor.
8. Serve Immediately: Transfer the Herb Roasted Baby Potatoes to a serving bowl and serve immediately. They are best enjoyed hot and fresh, when they are at their crispiest and most flavorful. The aroma of the herbs and garlic will be incredibly enticing, and the taste will be even better! These potatoes are a perfect side dish for a variety of main courses, from roasted chicken or fish to grilled steak or vegetarian entrees.

Nutrition Facts

(Estimated, per serving, based on recipe ingredients and standard nutritional values. Actual values may vary based on specific ingredients and portion sizes.)

• Servings: 6 People
• Calories Per Serving: Approximately 350-450 calories

Note: This is an estimated calorie count. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This recipe is primarily composed of carbohydrates from the potatoes and fats from the olive oil. The fresh herbs contribute minimal calories but are rich in vitamins and antioxidants. The nutritional value will also depend on the type of olive oil used and the amount of salt and pepper added. Keep in mind that roasting vegetables with olive oil is generally considered a healthy cooking method, as it uses relatively little oil compared to frying, and it preserves many of the nutrients in the vegetables. Baby potatoes are a good source of potassium, vitamin C, and fiber.

Preparation Time

This recipe is wonderfully quick and easy to prepare, making it perfect for busy weeknights or when you need a delicious side dish without spending hours in the kitchen.

• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes

The minimal prep time mainly involves scrubbing and cutting the potatoes, mincing the garlic, and chopping the herbs. The majority of the time is hands-off roasting time in the oven, allowing you to focus on other tasks or prepare the rest of your meal. The skillet step at the end is also very quick, taking only a few minutes to cook the garlic and toss everything together. This overall quick preparation and cook time make this recipe a fantastic choice for a last-minute side dish or when you want to impress without spending too much time in the kitchen.

How to Serve Herb Roasted Baby Potatoes

These Herb Roasted Baby Potatoes are incredibly versatile and pair well with a wide variety of main courses. Their crispy texture and herbaceous flavor make them a crowd-pleasing side dish for both casual family meals and more elegant gatherings. Here are some serving suggestions:

• Alongside Roasted Meats:
  • Roasted Chicken: The classic pairing! The crispy potatoes complement the juicy roasted chicken beautifully.
  • Roast Beef or Steak: These potatoes are a fantastic alternative to mashed potatoes or fries with beef dishes.
  • Roasted Pork Tenderloin or Pork Chops: The herbs in the potatoes enhance the flavor of pork.
  • Lamb Chops or Roast Lamb: The Mediterranean flavors of the herbs pair wonderfully with lamb.
• With Fish and Seafood:
  • Baked Salmon or Grilled Salmon: The lightness of salmon is balanced perfectly by the hearty potatoes.
  • Roasted Cod or Halibut: These flaky white fish are delicious with the flavorful potatoes.
  • Shrimp Scampi or Grilled Shrimp: Serve as a side to shrimp dishes for a complete and satisfying meal.
• As Part of a Vegetarian or Vegan Meal:
  • Vegetarian Main Courses: Pair with lentil loaf, stuffed bell peppers, or vegetarian lasagna.
  • Vegan Main Courses: Serve with roasted vegetables like asparagus or broccoli, or alongside a hearty bean stew.
  • Grain Bowls: Add these roasted potatoes to grain bowls with quinoa, farro, or brown rice for added texture and flavor.
• For Special Occasions and Holidays:
  • Thanksgiving or Christmas Dinner: These potatoes are a delicious and easy-to-make side for holiday feasts.
  • Easter Brunch or Dinner: The fresh herbs make them perfect for spring celebrations.
  • Summer Barbecues: Serve alongside grilled burgers, hot dogs, or BBQ chicken.
• Dipping Sauces (Optional): While these potatoes are delicious on their own, you can also offer dipping sauces for extra flavor and variety:
  • Garlic Aioli: Enhances the garlic flavor and adds creaminess.
  • Ranch Dressing: A classic pairing for potatoes.
  • Spicy Mayo: Adds a kick of heat.
  • Herb Yogurt Dip: Complements the fresh herbs in the potatoes.
  • Ketchup or Mustard: Simple and kid-friendly options.

No matter how you choose to serve them, these Herb Roasted Baby Potatoes are sure to be a hit. Their versatility and delicious flavor make them a welcome addition to any meal.

Additional Tips for Perfect Herb Roasted Baby Potatoes

To ensure your Herb Roasted Baby Potatoes are consistently delicious and perfectly cooked every time, here are five helpful tips and tricks:

1. Don’t Overcrowd the Pan: As mentioned earlier, overcrowding the sheet pan is the biggest mistake you can make when roasting vegetables. When potatoes are packed too closely together, they steam instead of roast, resulting in soggy potatoes rather than crispy ones. Always use two large sheet pans and spread the potatoes out in a single layer with space between each piece. If you have a lot of potatoes to roast, don’t hesitate to use even more sheet pans to ensure proper air circulation and even browning. Good air circulation around each potato piece is key to achieving that coveted crispy exterior.
2. Ensure Potatoes Are Dry Before Roasting: Moisture is the enemy of crispiness when roasting. After washing and cutting the potatoes, make sure to thoroughly pat them dry with a clean kitchen towel or paper towels before tossing them with olive oil and seasoning. Excess water on the surface of the potatoes will turn to steam in the oven, hindering browning and crisping. The drier the potatoes are before they go into the oven, the crispier they will become. You can even let the cut potatoes air dry for a few minutes on a clean kitchen towel while the oven preheats to remove even more surface moisture.
3. Preheat the Sheet Pans (Optional): For extra crispy potatoes, consider preheating the sheet pans in the oven while it’s preheating. This adds an extra burst of heat when the potatoes are placed on the hot pans, helping to jumpstart the crisping process. Be very careful when handling hot sheet pans; use oven mitts and place the oiled and seasoned potatoes onto the hot pans quickly and carefully. Preheating the pans is especially helpful if your oven tends to be a little weak or if you want to maximize crispiness.
4. Adjust Herb Combination to Your Preference: While the recipe calls for parsley, dill, and chives, feel free to experiment with other fresh herbs to customize the flavor profile to your liking. Rosemary and thyme are excellent additions or substitutes, especially if you prefer a more earthy and robust flavor. Oregano and marjoram can add a Mediterranean twist. You can also use a single herb instead of a mix if you prefer a simpler flavor. Consider the main course you are serving the potatoes with and choose herbs that complement those flavors. For example, rosemary and thyme pair well with roasted meats, while dill and parsley are great with fish.
5. Don’t Skip the Skillet Step: While you could technically just toss the roasted potatoes with herbs at the end, the skillet step with garlic-infused olive oil adds a significant layer of flavor and further enhances the texture. Cooking the garlic in olive oil first creates a flavorful oil that coats the potatoes beautifully. The brief heating in the skillet also helps to crisp up the potatoes even more and allows the herbs to lightly wilt and release their aroma. This extra step takes just a few minutes but makes a noticeable difference in the overall taste and quality of the dish. It’s a simple yet effective technique to elevate these roasted potatoes to the next level.

Frequently Asked Questions (FAQ)

Here are some common questions people have about making Herb Roasted Baby Potatoes:

Q1: Can I use dried herbs instead of fresh herbs?

A1: While you can technically use dried herbs in a pinch, fresh herbs are highly recommended for this recipe. Fresh herbs provide a much brighter, more vibrant, and aromatic flavor that dried herbs simply cannot replicate. Dried herbs tend to be more concentrated and can sometimes have a slightly dusty or muted flavor compared to fresh herbs. If you must use dried herbs, use about 1/3 to 1/2 the amount called for in the recipe (as dried herbs are more potent). Add them to the skillet with the garlic to allow them to rehydrate and bloom in the hot oil. However, for the best flavor and aroma, always opt for fresh herbs if possible.

Q2: Can I make these potatoes ahead of time?

A2: Roasted potatoes are best enjoyed fresh and hot right out of the oven when they are at their crispiest. However, you can prep some components ahead of time to save time later. You can scrub and cut the potatoes ahead of time and store them in a bowl of cold water in the refrigerator for up to a few hours to prevent browning. Drain and pat them thoroughly dry before roasting. You can also mince the garlic and chop the herbs ahead of time and store them separately in airtight containers in the refrigerator. Roasting the potatoes and finishing them in the skillet should be done closer to serving time for optimal crispness and flavor. If you do need to reheat leftover roasted potatoes, spread them out on a sheet pan and reheat in a 350°F (175°C) oven until warmed through and slightly crisp again, but they won’t be quite as crispy as freshly roasted potatoes.

Q3: What if I don’t have baby potatoes? Can I use regular potatoes?

A3: Yes, you can use regular potatoes if you don’t have baby potatoes. Yukon Gold potatoes or red potatoes work well as substitutes. Peel the regular potatoes and cut them into 1 ½-inch chunks, similar in size to baby potatoes. Russet potatoes can also be used, but they tend to be less creamy and more starchy, so the texture might be slightly different. Adjust the roasting time as needed depending on the size and type of potatoes you use. The key is to cut the potatoes into roughly uniform pieces to ensure even cooking, regardless of the type of potato you choose.

Q4: Can I add other vegetables to roast with the potatoes?

A4: Absolutely! Roasted potatoes are delicious with other vegetables. You can add vegetables like onions, bell peppers, carrots, broccoli, Brussels sprouts, or asparagus to the sheet pans along with the potatoes. Consider the cooking time of different vegetables. Root vegetables like carrots and onions will take longer to roast, so add them to the sheet pans with the potatoes at the beginning. More delicate vegetables like broccoli or asparagus should be added later in the roasting process, about 15-20 minutes before the potatoes are done, to prevent them from overcooking and becoming mushy. Toss all vegetables separately with olive oil, salt, and pepper before roasting.

Q5: Can I use different herbs?

A5: Yes, feel free to experiment with different fresh herbs to customize the flavor of these roasted potatoes. Rosemary, thyme, oregano, marjoram, and sage are all excellent choices that pair well with potatoes. You can use a single herb or create your own blend of herbs. Consider the main course you are serving the potatoes with and choose herbs that complement those flavors. For example, rosemary and thyme are classic pairings with roasted meats, while dill and parsley are great with fish. Mint or basil could also be interesting choices for a more unconventional herb roasted potato dish. Don’t be afraid to get creative and try different herb combinations to find your favorite flavor profile!

Print