Name: Roasted Garlic and Herb Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 64 min
Ingredients: 10 medium or large red potatoes (equivalently 3 lbs); 1/4 cup salted butter (melted); 1/4 cup olive oil; 1 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons dried parsley; 1/2 teaspoon dried thyme; 1 ½ teaspoon dried rosemary leaves (crush after measuring); 4 cloves garlic; Dash of cayenne pepper

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These delicious roasted garlic and herb potatoes are a crowd favorite, and are so easy to make! They combine the traditional flavors of garlic, rosemary, thyme, and parsley, but add a dash of cayenne pepper to brighten the flavor without adding any heat.

Roasted in a combination of butter and olive oil, they boast crispy golden edges without having to soak them ahead of time, making them great for throwing together at the last minute!

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roasted garlic and herb potatoes in a cast iron pan with a serving utensil

Kitchen Equipment

Cast iron skillet/Metal baking sheet
Cutting board
Sharp knife
Large mixing bowl
Garlic mincing tool

Ingredients Notes

red potatoes and butter on a wooden cutting board with herbs and garlic cloves

Herbs – I use dried herbs in this recipe to keep it simple, but if you prefer to use fresh, then substitute with a 3:1 (fresh to dry) ratio.
Cayenne pepper – This gives the potatoes a slightly brighter flavor, without adding any heat.
Red potatoes – Red potatoes have a waxy texture, allowing them to maintain their shape and not become mushy, while also achieving crispy edges. Starchier potatoes (such as russet potatoes) will become more mushy on the inside when roasted.
Minced garlic – I prefer using whole garlic cloves and mincing them with a mincing tool, or mashing them with a large knife, and then finely chopping them. You can use packaged minced garlic, however, if you prefer.
Salt – I use pink Himalayan salt, but you can substitute your salt-of-choice.

Flavor Variations

Instead of the herbs, garlic, and cayenne pepper, try using one of the following seasoning combinations:

Italian seasoning with minced garlic
Parmesan cheese with minced garlic
Basil, oregano, and minced garlic

Tips for Roasted Garlic and Herb Potatoes

Leave the potato skins on – The skins give them more flavor, and add delicious crisp!
Dry the potatoes completely – Drying them helps them crisp up in the oven.
Chop them in the same size – This ensures they roast evenly.
Spread out in an even layer – Make sure they are in a single layer, as this allows them to roast properly. If needed, use two pans.

The potatoes will not crisp up as well in a glass pan, so I would recommend using a baking sheet or cast iron skillet.

Soaking the potatoes can be done to remove the starch and result in a crispier potato; however, this recipe turns out crispy without soaking, making it much easier!

These potatoes can be stored in an airtight container in the refrigerator for up to one week.

I like to warm mine in a cast iron skillet in the oven, at 350 degrees, for about 15 minutes. However, you can microwave them, or warm them in an air-fryer!

Step-by-Step Instructions and Photos

Preheat the oven to 400 degrees Fahrenheit.

red potatoes and herbs on wooden cutting board

2. Wash the potatoes and dry them completely. Then chop them in even pieces, about 1-inch along the side.

3. In a small dish, combine the olive oil and melted butter; then pour over the potatoes. Toss to coat evenly.

4. Combine the salt, pepper, rosemary, thyme, parsley, and cayenne pepper in a small bowl. Then pour over the potatoes, and mix to distribute the seasoning well. Add the minced garlic and mix again to distribute.

red potato chunks in a white mixing bowl with a wooden spoon

5. Spread evenly in a roasting pan or baking sheet, and bake for 35-45 minutes, or until edges are lightly golden and crispy. Remove and allow to cool for 5 minutes before serving.

garlic and herb roasted potato chunks in black pans

Recipe: Garlic and Herb Roasted potatoes