These Herb Roasted Potatoes are oven baked to perfection, then tossed in a light garlic lemon vinaigrette. These potatoes are the best holiday side dish or make them any night of the week! Ready in 40 minutes.
If you want an easy side dish to serve with holiday meals, you've got to make these Herb Potatoes with thyme, rosemary and parsley. This is a low effort side dish that the whole family will love.
For more Holiday side dishes, try these Brown Sugar Carrots, Green Bean Casserole with Fried Onions, Red Skinned Garlic Mashed Potatoes, Whipped Sweet Potatoes and White Cheddar Mac and Cheese.
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Why You'll Love This Recipe:
- Quick and Easy to Make. Only about 5 minutes of prep work, then pop them into the oven and let it roast them until tender and golden.
- Healthy. This is a lighter dish versus Mashed Potatoes or Scalloped Potatoes and won't make you feel so full after eating. They're also dairy free!
- A Holiday Favorite. Don't spend hours prepping the side dishes with these quick and effortless potatoes.
- Full of Flavor. The potatoes taste amazing right out of the oven, and then we're tossing them in a vinaigrette dressing with garlic and lemon to make them even tastier.
For more Potato Recipes, try these Ground Beef Sweet Potatoes, Smashed Potato Salad, Garlic Cheese Mashed Potatoes, or make a Baked Potato Bar with Toppings.
Ingredients:
Baby Potatoes: These are buttery, rich and creamy and roast so well. I prefer the taste of yellow over red for this recipe.
Lemon juice: Make sure to use fresh squeezed lemon juice for this recipe, not the kind from the bottle.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- If you don't have fresh lemon, you can substitute it with white wine or red wine vinegar.
- The yellow potatoes can be swapped out with red baby potatoes or the mix of colors, but make sure they are the "baby" sized.
For more Healthy Side Dishes, try these Hot Honey Brussels Sprouts, Mushroom Couscous, and Teriyaki Broccoli.
How to Make Herb Roasted Potatoes:
Step 1: Preheat the oven to 400 degrees. Wash and dry the baby potatoes. Line a cookie sheet with parchment paper.
Step 2: Slice each potato directly in half and add into a bowl. Pour over 2 tablespoons of olive oil, 1 teaspoon salt, ⅛ teaspoon black pepper, and ½ teaspoon of dried thyme and dried crushed rosemary. Toss to combine and make sure every surface of the potato is covered in oil.
Step 3: Place the potatoes cut side down onto a cookie sheet. Bake for 28-33 minutes until golden brown.
Step 4: As the potatoes are baking, make the dressing. Into a bowl, add in remaining 2 tablespoons olive oil, ½ teaspoon salt, ⅛ teaspoon black pepper, lemon juice, Dijon Mustard, garlic cloves and fresh parsley. Whisk to combine.
Step 5: Use a fork to pierce through the skin of one of the potatoes to make sure it's tender. Allow the potatoes to cool for 5 minutes.
Step 6: Place the potatoes right into the dressing bowl and toss to coat in the vinaigrette. Serve and enjoy!
Expert Tip:
- Cook the potatoes cut side down onto the parchment lined cookie sheet for the best results.
Recipe FAQs:
A higher temperature around 400 degrees is better to get a golden brown color with a bit of a crispy texture.
Bake them for 30-35 minutes until nice and crispy. It's best to cook them on a cookie sheet, sliced in half with cut side down on the sheet. Also, make sure to coat them in olive oil and spices before baking.
The garlic will get burnt up and bitter tasting on the potatoes if you roast it in the oven. If you prefer a cooked garlic versus raw garlic, simply cook it in a skillet over medium low heat for a few minutes in a tablespoon of olive oil, then add it into the dressing.
More Potato Recipes To Try:
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Herb Roasted Potatoes
- Total Time: 40 minutes
- Yield: 3-4 cups of potatoes 1x
Description
These Herb Roasted Potatoes are oven baked to perfection, then tossed in a light garlic lemon vinaigrette. These potatoes are the best holiday side dish or make them any night of the week! Ready in 40 minutes.
Ingredients
- 24 ounce yellow baby potatoes
- 4 tablespoons olive oil
- 1 and ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried crushed rosemary
- ½ teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon parsley, minced
Instructions
- Preheat the oven to 400 degrees. Wash and dry the baby potatoes. Line a cookie sheet with parchment paper.
- Slice each potato directly in half and add into a bowl. Pour over 2 tablespoons of olive oil, 1 teaspoon salt, ⅛ teaspoon black pepper, and ½ teaspoon of dried thyme and dried crushed rosemary. Toss to combine and make sure every surface of the potato is covered in oil.
- Place the potatoes cut side down onto a cookie sheet. Bake for 28-33 minutes until golden brown.
- As the potatoes are baking, make the dressing. Into a bowl, add in remaining 2 tablespoons olive oil, ½ teaspoon salt, ⅛ teaspoon black pepper, lemon juice, Dijon Mustard, garlic cloves and fresh parsley. Whisk to combine.
- Use a fork to pierce through the skin of one of the potatoes to make sure it's tender. Allow the potatoes to cool for 5 minutes.
- Place the potatoes right into the dressing bowl and toss to coat in the vinaigrette. Serve and enjoy!
Notes
- Cook the potatoes cut side down onto the parchment lined cookie sheet for the best results.
- Prep Time: 5 minutes
- Cooling Time: 5 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: oven roasted
- Cuisine: American
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