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Oven Roasted Herb Potatoes

Like many of you I’m sure, I grew up eating potatoes.  They were present at almost every dinner we had. Then I married a guy who had a potato phobia. He thought they were evil.  Right up there next to white bread and pasta.  Wha?!  What was I going to serve as a side dish at dinner?

But over the years I just started making them.  And he slowly grew to appreciate that they weren’t devils food. In fact, that they were quite delicious and not all bad for you either.  Hallelujah.  😉

So while we don’t have them every night, I do make potatoes at least once or twice a week.  They’re just so good.  And so versatile!

Oven Roasted Herb Potatoes

But this is my go to potato recipe. There’s just nothing quite like deliciously soft & crunchy roasted potatoes (and yes, they can be both at the same time – crunchy on the outside, soft on the inside!).  The key to making these is to boil the potatoes first, then roast them.  Yum.

And the herbs in this recipe…oh my the herbs.  Because they’re tossed in olive oil, they come out all crispy and amazing!


Oven Roasted Herb Potatoes


  • 1 lb small potatoes
  • 1/4 cup olive oil
  • 2 tbsp fresh rosemary leaves (you don’t have to chop them)
  • 2 tbsp fresh thyme leaves (you don’t have to chop them)
  • coarse salt
  • fresh ground pepper


  1. Preheat your oven to 400 degrees.
  2. First boil the potatoes until they are tender, being careful not to overcook them.
  3. Once the potatoes are boiled, toss them in the olive oil, herbs and salt & pepper.
  4. Lay the potatoes out onto a baking sheet, and roast them for 30 or more minutes, watching them carefully and stirring them occasionally. We like ours quite crunchy, so sometimes I bake them for ~40 minutes.

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So if you’ve never made potatoes like this, by boiling them first then roasting them, you should try it!  They’re fantastic! These potatoes would make the perfect side dish for your Easter dinner, or at dinner any time of the year!

Have a delicious day!

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  1. I have done a version of these potatoes without boiling them first. I just use small potatoes, cut them in half, and to the oven they go. They come out fine and crunchy. Great recipe.

  2. This is the way I have eaten roasted potatoes for over 45+ years, my mom always boiled her potatoes first, but instead of olive oil…her version was tossing them in vegetable oil. Still very Yummy 🙂

  3. That looks absolutely divine Jo-Anna! YUM!!

    Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality! I’m looking forward to see what you link up tomorrow evening!

  4. I love all kinds of potatos, and I agree with Nicolette – having the leftovers for breakfast is awesome. I feel your pain though, as I somehow managed to have a son who is a potato-phobe. I have no idea how that could possibly be. I’d like to share this on my facebook page, and my pinterest boards if you are OK with that. I’ll share only the link to this post on my facebook, so if people want the recipe, they’ll need to come here. I know the pin would come back to you, since I would use a photo from this post. Thanks!


  5. I’ve made in the oven but I’m not sure I ever boiled them first. Is this a necessary step – wondering … what is the benefit to doing it this way? Shorter oven time? Softer insides?