These Herb Roasted Potatoes are the perfect side dish for just about any meal. They are crispy on the outside, chewy on the inside and perfectly seasoned with fresh garlic, thyme and lemons.
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Easy Oven Roasted Potatoes
This oven-roasted potato recipe is made for the home cook that wants restaurant-quality roasted potatoes. They take some time to bake, but usually we will prep them ahead of time and let them bake while we’re prepping or grilling the main dish.
Herb Roasted Potatoes are the perfect simple side dish to make in the summer when fresh thyme is growing in the garden. The potatoes are baked to a crisp but taste so fresh with the lemon juice and fresh thyme.
Serve with your favorite chicken, beef, pork or seafood entree and don’t expect to have leftovers.
Ingredients in Herb Roasted Potatoes
- Potatoes - I used Boomer Gold potatoes, but anything small, like fingerling potatoes, will work great.
- Avocado Oil - we like to use avocado oil, but you can substitute olive oil or any other vegetable oil.
- Salt and Pepper
- Garlic - you can mince fresh garlic or use the jarred minced garlic from the grocery store. Sometimes we will even add a bit of garlic powder, too.
- Thyme - if you have fresh thyme, use it. It is stronger than dried herbs and has a more earthy flavor. You want to use only the leaves of the thyme and not the branches. These potatoes would also taste great with rosemary, sage, parsley or a combination.
- Lemons - fresh lemons are best, especially since we like to use both the fresh juice and the lemon zest. Hint: it’s much easier to zest lemons before juicing!
How to Make Herb Roasted Potatoes
- Prep potatoes. In a large bowl, add the washed and cut potatoes and drizzle with the avocado oil. Toss the potatoes until evenly coated, then sprinkle with salt and pepper, toss again and spread onto a sheet tray in a single layer.
- Roast. Bake for about 20 minutes in a preheated 425 degree oven, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 20 minutes, or until the other side has begun to brown.
- Make garlic mixture. While the potatoes are baking, place the minced garlic into a small bowl and add ½ teaspoon of salt. Take a sharp knife and scrape the blade over the garlic and salt mixture until it makes a paste.
- Finish with herb mixture. Once the potatoes have almost finished roasting, remove from the oven and sprinkle them evenly with the garlic and salt mixture, fresh thyme, lemon juice and lemon zest. Return to the oven and roast for another 8-10 minutes.
- Serve. Remove from the oven, and transfer to a serving bowl. Season with salt and pepper to taste and serve. Enjoy!
Honestly, we haven’t found a potato that won’t work in this recipe. You can use large Russet potatoes, red potatoes, tri-color potatoes, small potatoes or even a mix of them. Just be sure they are all cut into roughly the same size pieces.
Most likely, your oven wasn’t hot enough. We like to roast them at 425 degrees because it’s hot enough to make sure they don’t completely dry out, but not so how that they completely burn on the outside.
Cook times will always vary depending on how hot the oven is, how much you are cooking at once, how large the pieces are, how often you open the oven door and even your individual oven.
This recipe calls for cutting your potatoes into 1” pieces and setting the oven at 425 degrees, which typically takes between 40-50 minutes total to roast.
Potatoes last 3-4 weeks if stored properly. Potatoes should be free from bruises, cuts, and stored in a cool dry place such as a cool garage or pantry.
A potato is fine to eat if it is mostly firm. If there are soft or brown spots, you can simple cut them off and use the firm parts of the potato. When a potato starts to go bad it will become shrunken and wrinkled. A couple days later it will develop large brown spots and a stench and eventually turn into a soupy mess.
Raw potatoes can cause digestive discomfort. Potatoes are usually enjoyed after they’re cooked.
Herb Roasted Potatoes Recipe
Ingredients
- 3 lbs Small Red or White Potatoes cut into 1" pieces
- ¼ Cup Avocado Oil
- ½ tsp Salt
- ⅛ tsp Pepper
- 3 Cloves Garlic minced
- ½ tsp Salt
- 2 tsp Fresh Thyme chopped
- 1 Lemon juiced
- 1 tsp Lemon Zest
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, add the potatoes and drizzle with the avocado oil. Toss the potatoes until evenly coated, then sprinkle with salt and pepper, toss again and spread onto a sheet tray in a single layer.
- Bake for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 20 minutes, or until the other side has begun to brown.
- While the potatoes are baking, place the minced garlic into a small bowl and add ½ teaspoon of salt. Take a sharp knife and scrape the blade over the garlic and salt mixture until it makes a paste.
- Once the potatoes have almost finished roasting, remove from the oven and sprinkle them evenly with the garlic and salt mixture, fresh thyme, lemon juice and lemon zest. Return to the oven and roast for another 8-10 minutes.
- Remove from the oven, and transfer to a serving bowl. Season with salt and pepper to taste and serve. Enjoy!
Nutrition
More of the Best Potato Side Dishes
- 33 Best Potato Recipes
- Ranch Potatoes
- 3 Cheese Twice Baked Potatoes
- Loaded Baked Potato Skins Recipe
- Smashed Potatoes
- Crockpot Scalloped Potatoes
- Slow Cooker Scalloped Potatoes
- Cheesy Potato Casserole
- Creamy Potato and Broccoli Soup
- Mashed Potatoes
- Oven Baked Baked Potatoes
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Everyone loves these Herb Roasted Potatoes. They are an amazing oven-roasted potato recipe and a perfect side dish for just about any meal!
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