Introduction

Easy roast potatoes are a classic side dish that never fails to impress with their golden, crispy exterior and fluffy interior. This simple recipe uses baby potatoes, garlic, and fresh herbs for unbeatable flavor. Perfect for any meal, these roast potatoes will quickly become a family favorite.

Close-up of crispy roasted baby potatoes cut in halves, showing a golden brown and slightly shiny outer layer with a soft yellow inside. The potatoes are scattered evenly on a white marbled surface, mixed with several garlic cloves that have a light roasted color and fresh green herbs sprinkled throughout. The textures highlight the crispy skin and tender centers, with some oil glistening on the surface for extra shine. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg (2 lb) baby potatoes (or other small potatoes, halved)
4 tbsp extra virgin olive oil

1 tsp cooking or kosher salt
1/4 tsp black pepper

5 garlic cloves with skin on, smashed
5 thyme sprigs (or 3 rosemary sprigs)

Finely chopped parsley or fresh thyme (optional)

Instructions

Step 1: Preheat your oven to 200°C (400°F), or 180°C if using a fan oven.
Step 2: To smash the garlic, place the side of a knife on each unpeeled clove and firmly press with the palm of your hand until it bursts open but remains mostly intact.

Step 3: Place the potatoes on a baking tray, pushing them together. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss well to coat evenly. Add the thyme and smashed garlic and toss again to distribute.
Step 4: Roast the potatoes in the oven for 30 minutes. Remove the tray, toss the potatoes to turn them for even cooking, then return them to roast for another 25 to 35 minutes, or until they are golden and crispy.
Step 5: Once roasted, sprinkle with chopped parsley or fresh thyme if you like, and serve immediately for the best flavor and texture.

Tips & Variations

Use dried herbs instead of fresh—reduce quantity by half for stronger flavor.
If potatoes stick to the tray, loosen them gently with a spatula before tossing to help maintain their shape and crispness.
For extra crispiness, parboil the potatoes for 5 minutes before roasting and rough up the surface slightly when draining.

Experiment with rosemary instead of thyme for a different aromatic touch.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking tray and warm in a 180°C (350°F) oven for 10-15 minutes to restore crispness. Avoid microwaving as it can make them soggy.

How to Serve

A close-up view of golden brown roasted potatoes stacked in a white dish, each potato piece showing a crispy, textured outer layer with a soft inside. A silver fork is inserted into a top potato piece, with fresh green herbs on it. Around the potatoes, there are sprigs of green herbs and a whole roasted garlic clove resting on a white marbled surface. The focus is sharp on the fork and the front potatoes while the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, regular potatoes can be used. Cut them into evenly sized pieces to ensure even roasting. Slightly longer cooking times may be needed depending on the size.

How do I make sure the potatoes are crispy?

Using enough oil and high oven temperature helps achieve crispiness. Tossing the potatoes halfway through roasting also promotes even browning. Parboiling before roasting can create an extra crispy exterior.