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Roasted Baby Potatoes with Fresh Herbs
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

With a crispy exterior and creamy interior, these roasted baby potatoes with fresh herbs are a great addition to any meal and are a healthy replacement to traditional fries!

Course: Side, Vegetable
Cuisine: American
Yield: 2 cups
  • 1 ½ pounds baby/small potatoes
  • 1 ½ Tablespoon avocado or canola oil
  • 1 Tablespoon fresh rosemary
  • ¼ teaspoon kosher salt
  • teaspoon black pepper
  • 1 Tablespoon fresh, chopped thyme
  1. Preheat oven to 425ºF.

  2. Clean and scrub potatoes well. Do not peel. Cut larger potatoes to match the size of the smallest in the bag. Half or quarter as needed.

  3. In a large mixing bowl, whisk together oil, rosemary, salt, and pepper. Add potatoes to bowl, and using a spatula, toss to evenly coat.

  4. Spread potatoes on a baking sheet in a single layer. Do not overcrowd the pan. Roast ~28-30 minutes or until potatoes are brown and crisp and easily pierced with a fork.

  5. Transfer to a serving dish or leave on pan and sprinkle with fresh thyme. Enjoy!

Recipe Notes

The sizes of the baby potatoes can vary, so adjust cook time accordingly. The larger the potatoes, the longer it will take to cook. Time can always be reduced by cutting potatoes into half and/or quarters if needed.


Vary this recipe by changing up the herbs and spices. Oregano and Italian parsley would also be delicious additions.