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Herb Roasted Potatoes (Perfect for Thanksgiving)

Close-up of crispy golden roasted potatoes with fresh herbs on a spatula.
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These crispy herb-roasted potatoes are buttery, golden, and full of classic Thanksgiving flavor. The perfect side dish for any holiday table.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop, Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Potatoes

  • 1.5 pounds (24 ounces) Dutch yellow or Yukon gold baby potatoes

  • 3 teaspoons kosher salt (for boiling water)

  • 4 tablespoons herb butter (see below or use my herb butter)

  • 1 to 2 tablespoons olive oil

  • ½ to 1 teaspoon garlic powder

  • Kosher salt and black pepper, to taste

Herb Butter (if not using pre-made)

  • 4 tablespoons unsalted butter, room temperature

  • 1 to 2 teaspoons freshly minced rosemary

  • 1 to 2 teaspoons freshly minced thyme

  • 1/2 to 1 teaspoon freshly minced sage

  • 1 tablespoon freshly minced parsley

  • ¼ teaspoon kosher salt

Instructions

  1. Preheat oven: Set oven to 400°F.

  2. Boil potatoes: Quarter (or halve if very small) and boil in 7 to 8 cups of water with 3 teaspoons salt for about 8 to 10 minutes, until just fork-tender.

  3. Prepare herb butter (if needed): While potatoes boil, mix butter with rosemary, thyme, sage, parsley, and ¼ teaspoon salt. Set aside.

  4. Toss potatoes: Drain well, then return to the warm pot. Add 4 tablespoons herb butter, olive oil, garlic powder, and a pinch of salt and pepper. Toss until evenly coated (a little roughing up on the edges is good - it helps them crisp).

  5. Roast: Spread in a single layer on a greased or parchment-lined sheet pan. Roast for 10 to 12 minutes until golden and crispy.

  6. Optional broil: Broil 1 to 2 minutes at the end for extra crunch.

  7. Serve: Plate hot with your main dish. Sprinkle with flaky salt, Parmesan, or extra herbs if desired.

Notes

  • Herb butter can be made ahead and used for potatoes, chicken, or other holiday veggies. For a full guide on how to make it, click here.

  • Don’t overcrowd the pan - spacing helps them crisp.

  • Leftovers keep up to 3 days in the fridge. Reheat at 375°F for 10 to 12 minutes in the oven, or 350°F for 5 to 7 minutes in the air fryer.

Find it online: https://www.myeclecticbites.com/herb-roasted-potatoes/