These Herb Butter Roasted Baby Potatoes are the kind of side dish that quietly steals the show—golden on the outside, buttery-soft inside, and kissed with garlicky herbs and lemon zest. I’ve made these for everything from Sunday roasts to weeknight salmon, and trust me, you’ll want to sneak a few straight off the pan. Simple, cozy, and just a little extra—my favorite combo.
Why You’ll Love This Recipe
This one’s a go-to in our house, and it’s earned the title of “most-requested side” at more than a few dinner parties. Here’s why:
- Super crispy on the outside, tender and fluffy on the inside
- Infused with aroma-packed herb garlic butter
- Make-ahead friendly for stress-free dinners
- Easily customizable—add cheese, heat, or your favorite herbs
- Kid-friendly but elegant enough for guests
Ingredients Breakdown
Essentials
- 2 pounds (900 g) baby potatoes, scrubbed (halve the bigger ones)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Zest of 1 lemon
- Salt and freshly cracked black pepper to taste
- Optional: 1/2 teaspoon red pepper flakes (for a hint of heat)
- Optional: 1–2 tablespoons grated Parmesan, for finishing
Pro Tips
- Choose evenly sized baby potatoes for even roasting
- No fresh herbs? Use 1 teaspoon each of dried thyme and rosemary
- Lemon zest brightens the dish—don’t skip it!
- Use ghee in place of butter for a nutty finish and dairy-friendly twist
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
- Halve any larger baby potatoes to ensure even cooking. Keep the tiny ones whole—they’re adorable and crisp up beautifully.
- In a small saucepan over low heat, melt the butter and sauté the garlic until just fragrant (about 1–2 minutes). Stir in thyme, rosemary, lemon zest, and a pinch of salt. Turn off the heat and keep warm.
- In a large bowl, toss the potatoes with olive oil, salt, pepper, and red pepper flakes if using.
- Spread the potatoes out in a single layer on the prepared sheet pan, cut-side down if halved.
- Roast for 20–25 minutes until the bottoms are golden and edges begin to crisp.
- Remove the pan, drizzle the warm herb butter over the potatoes, and toss gently to coat. Return to the oven for another 10–15 minutes until fork-tender and gorgeously golden, turning once halfway.
- Finish with chopped parsley and optional Parmesan. Toss lightly and serve warm with a squeeze of lemon if desired.
Chef’s Tips and Tricks
- Toss potatoes with a teaspoon of cornstarch before roasting for crispier skins
- Warm the butter separately to avoid burning the garlic
- Try not to overcrowd the pan or they’ll steam instead of roast
- Flip the potatoes carefully once during roasting to get all-over caramelization
Recipe Variations and Serving Suggestions
- Cheesy twist: Add crumbled feta or goat cheese instead of Parmesan
- Spicy version: Add cayenne pepper or harissa to the butter
- Simplify: Use Italian seasoning if fresh herbs aren’t available
- Serve with: Roasted chicken, grilled fish, veggie burgers, or as part of a brunch spread with eggs and greens
FAQs
Can I make these ahead of time?
Absolutely! You can prep the herb butter a day ahead, and reheat leftovers in the oven or air fryer for crispy perfection.
Can I use other potatoes?
Yukon Gold or fingerlings work great, too! Just cut them into bite-sized pieces.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat at 400°F for 8–10 minutes on a baking sheet to revive crispiness.
Recipe Card
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 2 lb baby potatoes, halved if large
- 2 tbsp olive oil
- 4 tbsp unsalted butter, melted
- 3 garlic cloves, minced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tbsp fresh parsley, plus more for garnish
- Zest of 1 lemon
- Salt and pepper to taste
- Optional: 1/2 tsp red pepper flakes
- Optional: 1–2 tbsp grated Parmesan
Instructions:
- Preheat oven to 425°F and line a sheet pan with parchment.
- Halve large potatoes. Toss potatoes with oil, salt, pepper, and red pepper flakes.
- Melt butter with garlic; stir in herbs, lemon zest, and salt. Set aside.
- Roast potatoes 20–25 minutes. Drizzle with herb butter, toss, and roast 10–15 more minutes.
- Toss with parsley and Parmesan before serving.
Nutrition: ~190 calories per serving
I’d love to hear if these golden beauties made it to your table! Drop a comment below or tag me on Instagram @thekitchensaid.com—I always love seeing your creations in action!
