Description
Golden Herb Roasted Baby Potatoes are a crispy, garlicky, oven-roasted potato side dish that works for quick breakfast plates, easy dinner nights, healthy snack platters, and all your favorite breakfast ideas and dinner ideas. This easy recipe is packed with fresh herbs, simple ingredients, and big flavor, making it one of those go-to food ideas you’ll come back to whenever you need a reliable, crowd-pleasing side.
Ingredients
2 pounds baby gold or Yukon potatoes, scrubbed and halved
3 tablespoons olive oil
5 small garlic cloves, minced or grated, divided (4 for potatoes, 1 for dip)
1 1/4 teaspoons kosher salt, divided (1 teaspoon for potatoes, 1/4 teaspoon for dip)
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon fresh thyme leaves, chopped
3 tablespoons fresh dill, finely chopped, divided (2 tablespoons for potatoes, 1 tablespoon for dip)
2 tablespoons fresh parsley, finely chopped, divided (1 tablespoon for potatoes, 1 tablespoon for garnish)
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon finely chopped chives or green onions
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it and set aside.
2. Scrub the baby potatoes well under cool water, then pat them completely dry with a clean kitchen towel. Slice each potato in half so they cook quickly and evenly.
3. Place the halved potatoes in a large mixing bowl. Drizzle them with the olive oil and add 4 of the minced garlic cloves, 1 teaspoon kosher salt, black pepper, smoked paprika, dried oregano, and chopped fresh thyme.
4. Toss the potatoes until every piece is thoroughly coated in the oil, garlic, and seasonings. Make sure the garlic and herbs are distributed evenly so each potato gets plenty of flavor.
5. Sprinkle 1 tablespoon of the chopped fresh dill and 1 tablespoon of the chopped fresh parsley over the seasoned potatoes, then toss again just to combine.
6. Spread the potatoes out in a single layer on the prepared baking sheet, arranging as many pieces as possible cut side down for maximum crispiness.
7. Roast the potatoes for 25–30 minutes, flipping once about halfway through, until the edges are deeply golden and the centers are fork-tender.
8. While the potatoes roast, make the creamy herb dip. In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, reserved 1 small minced garlic clove, reserved 1 tablespoon chopped dill, chopped chives or green onions, and reserved 1/4 teaspoon kosher salt until smooth. Taste and adjust the seasoning if needed, then refrigerate until serving.
9. When the potatoes are done, transfer them to a serving bowl. Sprinkle the remaining 1 tablespoon chopped parsley and the remaining 1 tablespoon chopped dill over the hot potatoes and toss gently so the fresh herbs cling to every piece.
10. Serve the Golden Herb Roasted Baby Potatoes hot or warm with the chilled creamy herb dip on the side, and enjoy right away for the crispiest texture.
Notes
For the crispiest potatoes, make sure they are completely dry before tossing with oil and seasonings—any excess moisture will cause them to steam instead of roast and can keep the edges from getting deeply golden and crunchy.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330
- Sugar: 3
- Sodium: 430
- Fat: 13
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 6
- Cholesterol: 15
Keywords: golden herb roasted baby potatoes, potato side dish, easy dinner, healthy snack, roasted potatoes, easy recipe, food ideas