Oven-Roasted Garlic and Herb Potatoes
Tender potatoes roasted in the oven with garlic and fresh herbs until golden and slightly crisp on the edges. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs baby potatoes, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, halved baby potatoes
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 2 tbsp, chopped fresh parsley
- 1 tsp, chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
- Step 2: Spread the potatoes out in a single layer on a baking sheet, cut side down, ensuring they are not crowded.
- Step 3: Roast in the oven for 25 minutes, then flip the potatoes and sprinkle with 2 tbsp chopped fresh parsley and 1 tsp chopped fresh thyme.
- Step 4: Continue roasting for an additional 10 minutes until potatoes are tender inside and golden brown with crispy edges.
- Step 5: Remove from oven and serve immediately while hot and fragrant.
