These Herb Roasted Potatoes are an easy side dish and a great way to use up the leftover herbs you have hanging around at the back of the fridge. Just add some olive oil, garlic and a bunch of herbs to mini potatoes and roast them to perfection. Crispy on the outside, light and fluffy on the inside and bursting with flavour.
Something we are guilty of is wasting too many fresh herbs. We have been pretty good at reducing food waste elsewhere, but we still have some work to do when it comes to herbs.
We are growing some herbs, so we just pick what we need, but for everything else we buy a big bunch for one meal and the rest gets forgotten about.
This Four Herb Roasted Potato dish is a great way to use up any leftover herbs you have, as it works with anything. I personally prefer using leafy herbs like coriander, parsley, basil and chives, rather than woody herbs - but they would work too. Don't throw away any herbs, make this first!
Why you will love it
- An easy side dish - If you are bored of serving potatoes the same way then this is a great recipe to change things up.
- A good way to use up leftover herbs - Herbs are one of the ingredients that most people waste. Chop them all up and add them to this.
- Hearty enough for winter, but light enough for summer too -Perfect for all year round.
- Potatoes - We have used jersey royal potatoes for this, as they get perfectly fluffy on the inside and crispy on the outside. You can either leave them whole if they are smaller, or if they are big then you can chop them in half.
- Oil - We used olive oil
- Salt and pepper
- Garlic - Garlic granules add lots of flavour, and they won't burn like fresh garlic can.
- Fresh herbs - There is basil, coriander, parsley and chives in this herb roasted potatoes recipe. It's a great way to use up what you have.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Add the potatoes to a pan of boiling water and simmer for 10 minutes.
Two: Transfer the potatoes to a baking tray and add the olive oil, salt and pepper, garlic granules and half the herbs and mix well.
Three: Put them in a pre-heated oven at 200°C/400°F/Gas 6 for 35-40 minutes until the skin has gone a bit crispy.
Four: Transfer to a bowl and sprinkle with the rest of the fresh herbs before serving.
What potatoes to use?
What is a Sunday lunch without the perfect roast potato? We are big fans of roasting new potatoes like Jersey Royals, as the skins get nice and crispy on the outside, but they are still light and fluffy on the inside.
You could still use this recipe for baking potatoes and just chop them in to small chunks. But it's all about the crispy skins for us.
Health benefits of potatoes
White potatoes have so many nutrients in them, they really shouldn't get a bad reputation. They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana.
They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want?
What to serve with herb roasted potatoes
Roast potatoes are a must with any roast dinner. If you are looking for some sides and mains that will compliment these easy roast potatoes perfectly, then here are our favourites:
- Perfect Roast Chicken
- Slow Cooker Green Beans
- Balsamic and Garlic Roasted Cauliflower
- Slow Cooker Roast Beef
- Easy Cauliflower Cheese
- Slow Cooker Red Cabbage
- Mustard and Honey Roasted Parsnips
- Balsamic Roasted Brussel Sprouts
- Garlic and Parsley Roasted Carrots
Store: You can put them in an air tight container and store in the fridge for 3-4 days. They can become a bit soggy when reheated though, so it's best to eat them straight after cooking if possible.
Freeze: You can freeze them, however they don't taste as good when reheated. They can be frozen in an air tight container for up to 3 months.
Defrost: Defrost in the fridge overnight.
Reheat: To reheat them, just put them in a pan with a little oil and heat through, or you can heat them up in the air fryer for 4-5 minutes.
Yes, this will help them to cook quicker and make sure that the potatoes are soft and fluffy inside and crispy on the outside.
Firstly you need to make sure that you are using the right potatoes and then you need to make sure that the potatoes have enough space in the oven. If they are all packed together, then they will steam rather than roast. Use two baking trays if you need to.
This happens if the water content in the potato isn't fully cooked off. Different potatoes have different water content percentages, so try to use the ones we have recommended.
Yes, as long as you make sure there is no cross contamination, then these are gluten free.
Yes, these are vegan.
Yes, you could par-boil them first and then mix them in the oil, herbs and seasoning and then keep them on a baking tray until you are ready to put them in the oven.
This is totally up to you and comes down to preference. We leave the skin on, so we don't have to go to the effort of peeling them. Plus, you have lots of fibre in the skin.
We would happily eat them straight out of the fridge as a snack. However, we love chopping them up and adding them to a frittata.
These will take about 35-40 minutes in the oven, but this does depend on your oven as every oven cooks things differently.
Yes, if you don't have fresh herbs then you can use dried instead.
More potato recipes
Four Herb Roasted Potatoes
- 750 g (1.66 lb) Jersey royal potatoes - (halved if quite big; whole if not)
- 2 tablespoon Olive oil
- 1 pinch Sea salt and black pepper
- 1 tablespoon Garlic granules
- 1 handful (1 handful) Mixed fresh herbs - (we used parsley, coriander, basil and chives)
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add 750 g Jersey royal potatoes to a pan of boiling water and simmer for 10 minutes.
- Transfer the potatoes to a baking tray and add 2 tablespoon Olive oil, 1 pinch Sea salt and black pepper, 1 tablespoon Garlic granules and half 1 handful Mixed fresh herbs and mix well.
- Put them in the oven for 35-40 minutes until the skin has gone a bit crispy.
- Transfer to a bowl and sprinkle with half 1 handful Mixed fresh herbs before serving.
- The beauty of this recipe is that you can use any herbs you have that need using up, so don't feel like you have to stick to the four that we used.
- We used garlic granules, but you could use fresh garlic instead.
- Small new potatoes mean you get a nice crispy skin, but this recipe works well with chopped up baking potatoes too.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.