These herby roasted potatoes are the perfect summer appetizer. They’re a great way to use fresh herbs and make a fresh, flavourful dressing to top the beautifully roasted potatoes.
If you’re looking for other recipes featuring potatoes check out my Greek Loaded Potato Bowls or Loaded Tater Tots.
Why you’ll love these herby roasted potatoes
- Fresh: the base is fresh herbs, so you can’t get fresher or brighter than that! Make sure you use fresh herbs though, you can’t use dried ones.
- Easy: this is a really easy dish to make, and doesn’t take long. While the potatoes are roasting, you can make the dressing.
- Make ahead: if you want to be efficient you could make the dressing the day ahead. Just be sure to stir or shake it before adding it to the potatoes, as the olive will separate from the herbs.
What you need to make these herby roasted potatoes
You don’t need much for this recipe, but you do need fresh herbs, you can’t sub dried herbs. All the ingredients and amounts can be found below in the recipe card.
- fresh basil & parsley
- garlic
- lemon juice
- olive oil
- little potatoes
- salt
Substitutions & Additions
Substitutions
- Different herbs: while I haven’t tried it, you could try using different herbs or using different proportions of basil and parsley. Personally, I don’t love parsley, so I like to use equal parts basil and parsley, or more basil.
Herby Roasted Potatoes FAQs
I have found the best way to make potatoes crispy is to place the potatoes cut side down directly on the sheet tray (don’t use parchment paper). Use enough oil (or fat) to ensure they don’t stick to the pan. Ensure they’re very dry after washing, and roast at a high heat (400F in this case).
I would suggest making the herby dressing ahead of time, and maybe washing a cutting your potatoes, but I would wait to roast them until right before eating.
Typically, 25–35 minutes at 400°F, flipping halfway through, but it will ultimately depend on the size of the potato and the oven.
Definitely! Air fry at 400°F (200°C) for 15–20 minutes, shaking halfway through for evenly crisped potatoes.
They pair well with roasted chicken, grilled vegetables, fish, tofu, or even breakfast eggs.
Herby Roasted Potatoes
Equipment
- 1 food processor
Ingredients
- 1 ½ lbs little potatoes, halved
- 1 ½ cups fresh basil & parsley, leaves only use equal parts of each, or a little more basil
- 1 Tbsp lemon juice
- ⅓ cup olive oil, plus a little more for roasting the potatoes
- 1 clove garlic
- pinch salt
Instructions
- Preheat oven to 400 °F and line a baking sheet with parchment paper.
- Add your halved potatoes to a bowl. Toss with olive oil and salt. Transfer to the baking sheet. Bake for 25-30 minutes, until tender and golden brown.
- Meanwhile, make your herby dressing. Add herbs, lemon juice and garlic to a food processor. While it's processing, slowly drizzle in the olive oil. Stop occasionally to scrape down the sides of the processor with a spatula. Continue to process until all the herbs are broken down and no large pieces remain. Add salt to your taste preference.
- Once your potatoes are done, let them cool slightly. Transfer to a serving platter or bowl, drizzle the herby dressing on top.Serve and enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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Omg these were so good.thank you
I’m so glad you liked them!
These both bang and slap. Easy way to spice up boring old potatoes! Love it!!!
Yay! Happy to hear you enjoyed!