Kitchen notes · a little help before you start
Herb Roasted Potatoes
Herb Roasted Potatoes is made with baby red potatoes, garlic powder, and dried oregano.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
baby red potatoes (or gold potatoes)
In the method: Cut the potatoes into quarters.
olive oil (1 tablespoon reserved)
In the method: Place the potatoes in a large bowl, drizzle 1/4 cup minus 1 tablespoon reserved of olive oil over the potatoes, then add the salt, pepper, garlic powder, and oregano and toss to evenly coat…
ground black pepper
In the method: Place the potatoes in a large bowl, drizzle 1/4 cup minus 1 tablespoon reserved of olive oil over the potatoes, then add the salt, pepper, garlic powder, and oregano and toss to evenly coat…
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3 pounds baby red potatoes (or gold potatoes)Ingredient note
Source: 1/4 cup olive oil (1 tablespoon reserved)Ingredient note
Source: 1¼ teaspoons saltIngredient note
Source: 1/2 teaspoon ground black pepperIngredient note
Source: 1/2 teaspoon garlic powderIngredient note
Source: 1/2 teaspoon dried oreganoIngredient note
Source: 1 teaspoon fresh rosemary (minced)Ingredient note
Source: 2 tablespoons fresh parsley (minced)
How to make it
0 of 5 steps completeMake room for Herb Roasted Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Once done, toss the potatoes with the reserved tablespoon of oil, fresh parsley and rosemary, and additional salt to taste, then serve immediately.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Preheat oven to 425˚F.
Which preparation step should I plan for?
Arrange the food as directed and check that the pan or basket has enough space.
What happens at the end?
Once done, toss the potatoes with the reserved tablespoon of oil, fresh parsley and rosemary, and additional salt to taste, then serve immediately.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
Substitutions: You can use another cooking oil in place of olive oil and substitute any herbs you choose. How to Store: Refrigerate leftovers for 3 to 4 days in an airtight container. How to Freeze: Leftovers will keep in the freezer for up to a month, although the texture of frozen and reheated potatoes does change a bit. How to Reheat: Preheat your oven to 350˚F and place the leftover potatoes on a sheet pan. Bake for about 10 minutes, or until heated through. To microwave, place the leftover rosemary roasted potatoes in a microwave-safe dish and heat until warmed through. The amount of time needed will depend on the amount of herb roasted potatoes being warmed. How to Scale: If you want to scale this recipe, I recommend using multiple baking sheets. The potatoes need space on the pan or they won’t get crispy!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.