Quartered Herb and Garlic Roasted Potatoes
Oven-roasted potatoes quartered and tossed with garlic and herbs for a crisp, flavorful side that pairs well with any main dish. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs baby red potatoes, olive oil, garlic minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 2 lbs, quartered baby red potatoes
- 4 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 1/2 tsp salt
- 1 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
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Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 2 lbs quartered baby red potatoes with 4 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Toss well to coat each piece thoroughly.
- Step 2: Spread the potatoes in a single layer on a large baking sheet lined with parchment paper.
- Step 3: Roast in the oven for 35-40 minutes, flipping halfway through, until potatoes are golden brown and crispy on the edges and tender inside.
- Step 4: Remove from oven and serve hot as a savory side dish.
