Crispy Herb Roasted Potatoes With Rosemary and Thyme

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 lb (900 g) Yukon Gold or baby potatoes, cut into 1 1/2 inch chunks
• 3 tbsp extra-virgin olive oil
• 1 1/2 tsp coarse kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp finely chopped fresh rosemary (or 1/2 tsp dried)
• 1 tsp finely chopped fresh thyme leaves (or 1/2 tsp dried)
• 2 cloves garlic, minced or grated (optional)
• 1 tbsp chopped fresh parsley, for serving (optional)
• Flaky sea salt, for finishing (optional)

Do This

• 1. Preheat oven to 425°F (220°C) and place a large sheet pan inside to heat.
• 2. Cut potatoes into even 1 1/2 inch chunks, rinse under cold water, and drain.
• 3. Parboil potatoes in salted boiling water for 8 minutes, then drain well.
• 4. Rough up potatoes in the pot by shaking, then toss with olive oil, salt, pepper, rosemary, thyme, and garlic (if using).
• 5. Carefully spread potatoes on the hot pan in a single layer, cut sides down.
• 6. Roast 20 minutes, flip, then roast 15–20 minutes more until deeply golden and crisp.
• 7. Finish with parsley and flaky salt (if using). Serve hot right from the tray.

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Why You’ll Love This Recipe

• Crispy, golden edges with a tender, fluffy interior, thanks to a quick parboil and a hot pan.
• Fragrant rosemary, thyme, and garlic make the whole kitchen smell incredible.
• Simple pantry ingredients, minimal hands-on work, and perfect for weeknights or dinner parties.
• Scales easily for a crowd and pairs with almost any main course.

Grocery List

• Produce: 2 lb Yukon Gold or baby potatoes, fresh rosemary, fresh thyme, garlic, fresh parsley (optional), lemon (optional, for zest or wedges).
• Dairy: None required; optional grated Parmesan cheese for serving if desired.
• Pantry: Extra-virgin olive oil, coarse kosher salt or sea salt, flaky sea salt (optional), freshly ground black pepper, smoked paprika (optional).

Full Ingredients

Main Roasted Potatoes

• 2 lb (900 g) Yukon Gold or baby potatoes, scrubbed and cut into 1 1/2 inch chunks (leave the skins on)
• 3 tbsp extra-virgin olive oil
• 1 1/2 tsp coarse kosher salt (use 3/4–1 tsp if using fine salt)
• 1/2 tsp freshly ground black pepper
• 1 tsp finely chopped fresh rosemary leaves, or 1/2 tsp dried rosemary (crumbled)
• 1 tsp finely chopped fresh thyme leaves, or 1/2 tsp dried thyme
• 2 cloves garlic, minced or finely grated (optional, but highly recommended)

Optional Finishing Touches

• 1 tbsp chopped fresh parsley
• 1/2–1 tsp flaky sea salt, to sprinkle just before serving
• 1/4 tsp smoked paprika, for a subtle smoky note (toss with the oil and herbs)
• 1–2 tbsp freshly grated Parmesan cheese, sprinkled on during the last 5 minutes of roasting (optional)
• Finely grated lemon zest or lemon wedges, for serving (optional, but brightens the flavors)

Step-by-Step Instructions

Step 1: Preheat the oven and the pan

Place a large, heavy sheet pan (rimmed baking sheet) on the middle rack of your oven. Preheat the oven to 425°F (220°C) with the pan inside. Heating the pan in advance helps the potatoes start sizzling the moment they hit the tray, which builds a super crisp, golden crust.

Give the oven at least 15 minutes to fully heat. While it preheats, you will prepare and parboil the potatoes.

Step 2: Prep and rinse the potatoes

Scrub the potatoes well under cold running water to remove any dirt, leaving the skins on for extra texture and flavor. Cut them into even 1 1/2 inch chunks. Try to keep the pieces similar in size so they cook evenly.

Place the cut potatoes in a large bowl and rinse them under cold water, swishing with your hand to wash away excess surface starch. Drain well. This step helps prevent the potatoes from sticking together and encourages crispiness.

Step 3: Parboil for a fluffy interior

Fill a large pot with enough water to cover the potatoes by about 1 inch. Add 1–2 tsp salt to the water and bring it to a boil over high heat. Once boiling, carefully add the potatoes.

Return to a gentle boil and cook for 8 minutes. The potatoes should be just starting to soften around the edges but not fully cooked through. Drain the potatoes thoroughly in a colander, letting steam escape for 1–2 minutes to help dry them out.

Step 4: Rough up the edges and season

Return the drained potatoes to the empty pot. Cover with a lid and gently shake the pot for 5–10 seconds to rough up the outsides. You should see some fuzzy, starchy edges forming—this is exactly what you want for maximum crispiness.

Remove the lid and add the olive oil, coarse salt, black pepper, chopped rosemary, chopped thyme, and garlic if using. Toss gently with a spatula or spoon until every piece is well coated and the herbs are evenly distributed.

Step 5: Roast until crisp, golden, and fragrant

Carefully remove the hot sheet pan from the oven and set it on a heatproof surface. Quickly and gently pour the seasoned potatoes onto the pan, spreading them into a single layer. Arrange most of the cut sides down to encourage deep browning. Avoid crowding; if necessary, use two pans.

Return the pan to the oven and roast for 20 minutes without stirring. After 20 minutes, use a spatula to flip the potatoes, turning the pale sides down to brown. Roast for another 15–20 minutes, until the potatoes are deeply golden, crisp on the outside, and tender and fluffy in the center when pierced with a fork.

Step 6: Finish with herbs and serve hot

Remove the tray from the oven. If using, sprinkle the hot potatoes with chopped fresh parsley, flaky sea salt, smoked paprika, Parmesan, or a light dusting of lemon zest. Toss gently on the tray to coat.

Taste and adjust the seasoning with a little more salt or pepper if needed. Serve immediately, straight from the pan or transferred to a warm serving dish. These potatoes are at their absolute best within the first 15–20 minutes out of the oven, when the outsides are at peak crispness.

Pro Tips

• Use the right potato: Yukon Gold or other yellow potatoes are ideal—they hold their shape, brown beautifully, and stay creamy inside. Baby potatoes also work very well.
• Do not skip drying and roughing up: Letting the potatoes steam off and then shaking them in the pot creates a starchy, textured surface that turns wonderfully crunchy in the oven.
• Preheat the pan: A hot tray jump-starts the roasting process and helps prevent sticking. It is one of the biggest keys to crispy results.
• Give them space: Crowded potatoes steam instead of roast. If the pan looks packed, divide them between two pans rather than piling them up.
• Add garlic at the right time: If your oven runs hot, you can stir in the garlic halfway through roasting to prevent it from burning and turning bitter.

Variations

• Garlic-Parmesan Herb Potatoes: During the last 5 minutes of roasting, sprinkle 1–2 tbsp grated Parmesan cheese over the potatoes and return to the oven until melted and lightly golden. Finish with extra fresh herbs.
• Smoky Paprika Potatoes: Add 1/2–1 tsp smoked paprika to the olive oil and herb mixture before tossing with the potatoes. The paprika gives a subtle smokiness and deeper color.
• Lemon-Herb Potatoes: Just before serving, toss the hot potatoes with the finely grated zest of 1 lemon and an extra handful of fresh parsley or thyme for a bright, zesty twist.

Storage & Make-Ahead

Store any leftover roasted potatoes in an airtight container in the refrigerator for up to 3–4 days. To reheat and restore crispness, spread the potatoes on a baking sheet and warm in a 400°F (200°C) oven for 10–15 minutes, flipping once, until hot and re-crisped. You can also reheat them in a hot skillet with a thin film of oil.

For a partial make-ahead option, you can parboil the potatoes up to 1 day in advance. After draining and roughing them up, let them cool completely, then refrigerate in a covered container. Toss with oil, herbs, and seasoning just before roasting, and add a few extra minutes to the roasting time if the potatoes are cold from the fridge.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 260–290 calories; 10–12 g fat; 38–42 g carbohydrates; 4–5 g protein; 4–5 g fiber; 600–750 mg sodium (depending on how much salt is added). These estimates will vary based on the exact potatoes used, how much oil remains on the tray, and any optional toppings such as Parmesan.