These oven roasted potatoes are crispy on the outside, creamy inside, and ready in just 35 minutes with one pan! Bursting with lemon, garlic, and herbs, they make the perfect healthy side for busy weeknights.
Try them with my Greek chicken, lemon chicken and meatballs for a full meal.
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Ingredients
- Small potatoes – About 2 pounds, halved or quartered. I like baby golds or reds for their creamy texture and cute size.
- Olive oil – A drizzle before roasting and more for the dressing. Adds richness and helps with browning.
- Sea salt & black pepper – Don’t skip this. Season generously!
- Garlic powder – Quick and easy flavor boost without chopping.
- Fresh herbs (thyme, oregano, parsley, or rosemary) – Use what you have! Fresh gives the best flavor but dried works too.
- Lemon juice & zest – Adds a bright, tangy kick that pairs so well with the potatoes.
- Dijon mustard – Just a little gives the dressing a nice zing.
- Garlic cloves – Minced fresh garlic deepens the flavor of the dressing.
- Red pepper flakes – Optional, but I love the little kick they add.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Oven Roasted Potatoes
- Preheat the oven: Set it to 425°F and line a baking sheet with parchment paper.
- Season the potatoes: Toss the halved or quartered potatoes with olive oil, garlic powder, salt, and pepper.
- Roast: Spread them cut side down in a single layer. Bake for 30–40 minutes until golden and tender. Shake or flip halfway through if you like.
- Make the dressing: Whisk together 2 tablespoon olive oil, lemon juice + zest, Dijon mustard, minced garlic, chopped herbs, red pepper flakes, salt, and pepper.
- Dress the potatoes: Let them cool slightly, then toss with the dressing while still warm. You may not need all the dressing.
- Garnish: Sprinkle with fresh thyme or oregano. Serve warm!
Tips
- Cut potatoes evenly – For even roasting and consistent texture.
- Use convection bake – If your oven has it! This gives extra crispy edges but shortens cook time.
- Don’t crowd the pan – Leave space around each piece so they roast, not steam.
- Place cut side down – Helps get that golden crisp exterior.
- Dress while warm – The warm potatoes absorb all the flavor best.
- Try different herbs – Basil, dill, or tarragon would also be tasty.
- Add cheese – Grated parmesan or crumbled feta is delish.
- Switch up the spice – Add smoked paprika, cumin, or Italian seasoning.
- Make it a meal – Toss in roasted chickpeas, tofu cubes, or serve over greens.
- Use up extra dressing – Great on roasted veggies, grain bowls, or even as a salad dressing.
What To Serve With Oven Roasted Potatoes with Herbs
These herby roasted potatoes go with just about anything. Here are a few of my favorites:
Freezing And Storing Instructions
- To Store. Keep roasted potatoes in an airtight container in the fridge for up to 3 days.
- To Freeze. I don’t recommend freezing—they lose their texture.
- To Make Ahead. Chop the potatoes and mix the dressing 1 day ahead. Store separately.
- To Reheat. Use the air fryer or oven at 375°F until warmed and crisp again.
More Roasted Vegetable Recipes
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Recipe Card
Oven Roasted Potatoes with Herbs
Want to Save This Recipe?
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INGREDIENTS
For the Potatoes
- 2 pounds small potatoes, halved or quartered
- 2 teaspoon Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- Thyme and oregano, for garnish
- ½ teaspoon garlic powder
For the Dressing
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary, or parsley, or oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- Freshly ground black pepper
INSTRUCTIONS
- Preheat the oven: Set it to 425°F and line a baking sheet with parchment paper.
- Season the potatoes: Toss the halved or quartered potatoes with olive oil, garlic powder, salt, and pepper.
- Roast: Spread them cut side down in a single layer. Bake for 30–40 minutes until golden and tender. Shake or flip halfway through if you like.
- Make the dressing: Whisk together 2 tablespoon olive oil, lemon juice + zest, Dijon mustard, minced garlic, chopped herbs, red pepper flakes, salt, and pepper.
- Dress the potatoes: Let them cool slightly, then toss with the dressing while still warm. You may not need all the dressing.
- Garnish: Sprinkle with fresh thyme or oregano. Serve warm!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Roasted Potatoes: FAQs
I love using baby gold or red potatoes. They're creamy and roast beautifully.
YES! Use about ⅓ the amount of dried herbs in place of fresh.
Use convection if you can, don’t overcrowd the pan, and roast cut side down.
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