Roasted herb potatoes

Darci Juris


I love a crispy, brown, roasted potatoes along side any protein. This is simple and delicious. I mix up the herb mixture all at one time, and depending on what I do or don't have in my herb collection at the time (feel free to mi it up). For added zest, drizzle some fresh lemon juice over them before serving.


☆☆☆☆☆ 0 votes

6 servings
20 Min
40 Min


  • 2 lb
    red potatoes, scrubbed and cut into cubes
  • 2 tsp
    each of dried thyme, oregano, basil, tarragon, marjoram, and garlic salt
  • 1 tsp
    lemon pepper
  • 1/4 c
    fresh parsley, chopped
  • 4 Tbsp
    melted butter
  • 2 Tbsp
    olive oil

How to Make Roasted herb potatoes


  1. Preheat oven to 425 degrees F.
    Line a cookie sheet with tin foil.
  2. Place potatoes in bowl, lightly drizzle with olive oil, and add all the dried herbs (not the parsley). Gently toss to combine and coat. Add more olive oil if needed to coat potatoes.
  3. Transfer potatoes to prepared cookie sheet.
  4. Bake for 30-40 minutes, turning once or twice, until potatoes begin to crisp and brown.
  5. Remove from oven, transfer to a bowl, drizzle with melted butter, add parsley, and toss to combine.
  6. Serve and enjoy!

Printable Recipe Card

About Roasted herb potatoes

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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