Sheet Pan Garlic Herb Potatoes
Crispy roasted potatoes tossed with garlic, herbs, and olive oil.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Cut-side down and left alone, which is the whole technique.
- One pan and about ten minutes of work.
- Goes with almost anything.
Recipe
Sheet Pan Garlic Herb Potatoes
Crispy roasted baby potatoes with garlic and dried herbs.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Preheat the oven to 220 C / 425 F. Line a large rimmed baking sheet with parchment paper if desired.
- Step 2. Place the halved potatoes in a large bowl.
- Step 3. Add the olive oil, garlic, oregano, dried parsley, thyme, salt, and black pepper.
- Step 4. Toss until the potatoes are evenly coated.
- Step 5. Spread the potatoes cut-side down in a single layer on the baking sheet.
- Step 6. Roast for 20 minutes without stirring.
- Step 7. Flip or stir the potatoes, then roast for another 12-18 minutes, until deeply golden and tender.
- Step 8. Sprinkle with fresh parsley and serve hot.
Notes
- Cut-side down and do not stir for the first 20 minutes. That undisturbed contact with the hot pan is what creates the golden crust.
- Give them space. A crowded pan traps steam and the potatoes soften instead of browning.
- Preheat the oven fully. Potatoes going into a cool oven absorb oil and turn greasy rather than crisp.
Sheet Pan Garlic Herb Potatoes — Simple Table Recipes · https://simpletablerecipes.com/recipes/sheet-pan-garlic-herb-potatoes/
Ingredient Notes
- Baby potatoes
- Waxy and small, so they hold together and crisp well. Floury potatoes like russets break apart when tossed.
- Dried herbs rather than fresh
- Dried herbs survive 35 minutes at 220 C. Fresh herbs burn — save those for scattering at the end.
- Garlic
- Minced garlic can catch at this temperature. If yours is browning too fast, use whole crushed cloves instead and discard them at the end.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Parchment paper, optional
- Spatula
Substitutions
- Baby potatoes
- Larger waxy potatoes cut into 3 cm chunks. Sweet potatoes work with about 5 minutes less.
- Dried herbs
- Rosemary, sage or an Italian blend. Smoked paprika gives a different but good result.
- Finishing
- Grated Parmesan in the last five minutes, or a squeeze of lemon and fresh parsley at the end.
Storage
Storing: Refrigerate for up to 4 days. Reheat in a hot oven or air fryer to bring back the crisp.
Frequently Asked Questions
How do you make roasted potatoes crispy?
Cut side down on a hot pan, plenty of space between them, and no stirring for the first twenty minutes. Moving them early stops a crust forming.
Should I boil potatoes before roasting?
Not for baby potatoes at this size — they cook through in 35 minutes. Par-boiling helps with larger chunks and gives a fluffier interior if you want that.
Why are my roasted potatoes soggy?
Overcrowding, or an oven that was not fully preheated. Potatoes release steam, and if it cannot escape they braise rather than roast.
Do I need to peel them?
No. The skins crisp up and hold the herbs. Scrub them well and halve them.
Can I make these in an air fryer?
Yes. Cook at 200 C / 400 F for 18 to 22 minutes, shaking halfway. They crisp very well but you may need two batches.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
