Quaternary Herb and Garlic Roasted Potatoes

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Golden roasted potatoes infused with a quartet of fresh herbs and garlic for a fragrant and savory side dish. This Mediterranean-inspired summer cookout recipe (vegetarian), ready in about 50 minutes, pairs baby Yukon gold potatoes, fresh rosemary, chopped, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 1.5 lbs baby Yukon gold potatoes
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Wash and halve 1.5 lbs baby Yukon gold potatoes into roughly 1-inch pieces.
2. Step 2: In a large mixing bowl, toss the potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp each of chopped fresh rosemary, thyme leaves, oregano, and parsley, along with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until potatoes are well coated.
3. Step 3: Spread the potatoes in a single layer on a large rimmed baking sheet. Roast for 35-40 minutes, tossing halfway through, until potatoes are golden brown and crispy on edges.
4. Step 4: Remove from oven and let cool for 5 minutes before serving to allow the fresh herb flavors to meld.