Herb Butter Roasted Baby Potatoes – Easy, Golden, and Packed with Flavor

If you love simple side dishes that taste restaurant-quality without any extra fuss, these Herb Butter Roasted Baby Potatoes will become your new favorite. I first made this recipe on a chilly Sunday afternoon when I needed something cozy, aromatic, and effortless to pair with a quick roast. The buttery herbs filled the kitchen with an irresistible smell, and the potatoes turned out golden, crispy, and tender inside.
This easy homemade roasted baby potatoes recipe is perfect for weeknight dinners, holidays, meal prep, or anytime you want a comforting side that requires very little prep. With just a handful of everyday ingredients, you can transform plain potatoes into something truly special.

Ingredients

• 1 kg baby potatoes, washed and halved

• 1 tsp dried thyme

• 3 tbsp unsalted butter, melted

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried rosemary

• 1 tsp dried parsley

• ½ tsp paprika

• ½ tsp black pepper

• 1 tsp salt

• Optional: fresh chopped parsley for garnish$

• 1 tsp dried rosemary

Step-by-Step Instructions

1. Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper for easy cleanup.

2. Place the halved baby potatoes in a large mixing bowl.

3. Pour in the melted butter and olive oil, then add the garlic, rosemary, thyme, parsley, paprika, pepper, and salt.

4. Toss everything together until the potatoes are evenly coated.

5. Spread the potatoes out on the baking sheet in a single layer—cut side down for maximum crispiness.

6. Roast for 30–40 minutes, flipping halfway through, until the edges are golden and crispy.

7. Remove from the oven and sprinkle with fresh parsley before serving.

Tips & Variations

1. Swap the Herbs

Use what you have! Oregano, basil, or Italian seasoning also work beautifully.

2. Add a Touch of Citrus

A squeeze of fresh lemon juice after roasting gives a bright and refreshing finish.

3. Make Them Spicy

Add ½ teaspoon of chili flakes or cayenne pepper for a little heat.

4. Try Different Potatoes

Fingerlings, Yukon Gold chunks, or even thick-cut red potatoes roast just as well.

Storing & Reheating

Fridge:
Store leftover roasted baby potatoes in an airtight container for up to 4 days.

Freezer:
Freeze in a sealed freezer-safe container or bag for up to 2 months. For best results, freeze in a single layer first, then transfer to a bag.

Reheating:

• Oven (best option): Reheat at 200°C (400°F) for 10–12 minutes until crispy.

• Air fryer: 180°C (360°F) for 5–7 minutes.

• Stovetop: Heat in a nonstick pan with a bit of oil until warmed through.
  Avoid the microwave if you want them to stay crisp.

FAQs

1. Can I make these roasted potatoes ahead of time?

Yes! Roast them a few hours ahead and reheat in the oven just before serving.

2. Can I use fresh herbs instead of dried?

Absolutely. Use about 3 times the amount when substituting fresh for dried.

3. Can I make this recipe without butter?

Yes, replace butter with olive oil for a dairy-free version.

4. Do I need to peel the potatoes?

No. Baby potatoes roast beautifully with their skins on, adding texture and nutrients.

5. Can I cook them in the air fryer?

Yes! Roast at 190°C (375°F) for 20–25 minutes, shaking the basket halfway.Nutritional Information

Approx. per serving (serves 4):

• Calories: ~245

• Protein: 3 g

• Carbohydrates: 33 g

• Fat: 11 g

These Herb Butter Roasted Baby Potatoes are the perfect blend of crispy, buttery, and aromatic—an easy side dish you’ll return to again and again. Whether you’re cooking for family, hosting a dinner, or meal prepping for the week, this recipe delivers consistent, delicious results every time.
If you try this dish, leave a comment below and tell me how it turned out! Don’t forget to share the recipe and explore more of my easy homemade side dish recipes on the blog. Bon appétit!