Herbed Oven-Roasted Potatoes: Super Easy Side Dish

Delicious, oven-roasted potatoes are a lot easier to make than you might think. They take a little while to cook, but the preparation is a snap, and once you’ve got them in the oven, your work is done.

Most of your prep time will be spent on two tasks. The first is chopping the potatoes into bite-sized chunks. That doesn’t take too long.

Herbed Oven-Roasted Potatoes in glass baking dish

This recipe makes 4-6 generous sides of potatoes to accompany a main course. The potatoes can also be enjoyed as a main course, for those who are so inclined.

What’s Great About This Dish

Potatoes are affordable, filling, and – when eaten in moderation, of course – much more nutritious than people give them credit for. This is a really tasty way to serve potatoes.

It’s so easy, and makes the perfect accompaniment to nearly any main course, from juicy roast chicken to pan-seared steak. It can also work as a main dish for Meatless Mondays.

Choosing the Right Potatoes

While you can use a variety of potatoes for this dish, we recommend going with either Yukon Gold or russet potatoes. Yukon Gold have a rich, buttery flavor and a medium-starch content that helps them get crispy on the outside while staying tender on the inside when roasted.

Russet potatoes are another great option – they have a light, fluffy texture that becomes wonderfully crisp when roasted.

Avoid using waxy potatoes like red or new potatoes, because they won’t get as crisp in the oven. The higher starch content of Yukon Gold and russet potatoes is what gives oven-roasted potatoes their signature crunchy exterior.

When buying potatoes, look for ones that are firm, with no blemishes or soft spots. Gently squeeze them to ensure they have a nice, solid feel. Avoid potatoes that are starting to sprout or have a greenish tint, since they can taste bitter.

Preparing the Potatoes

Before you start chopping, give the potatoes a good wash under cool running water, scrubbing off any dirt or debris with a vegetable brush. Pat them dry thoroughly with paper towels or a clean kitchen towel.

Never clean potatoes with soap. It can leave a funny taste and isn’t necessary. You only need to get the dirt off the outside, and water will do that.

Alternative to Shaking

As mentioned above, a fun step in this recipe is when you put the potatoes in a plastic container and shake it to get the potatoes completely covered in herbs and oil. But you don’t have to do it this way.

If you have mobility issues that would make shaking hard, or you just don’t like the idea, you can also put the potato pieces in the bowl with olive oil and the herbs, and toss them with your hands until the potatoes are evenly coated in the oil. This will help them get crispy in the oven.

This will take a while. But the olive oil is fantastic for the skin on your hands, especially if it’s dry or chapped!

Seasoning the Potatoes

The recipe calls for “Italian” herb mixes. But that’s not your only option, and you can feel free to use whatever you like. This is where you can really get creative and customize the flavors to your liking.

  • Herbs de Provence mixes
  • Garlic powder, dried rosemary, salt, and pepper
  • Smoked paprika, dried thyme, salt, and pepper
  • Italian seasoning, grated Parmesan, salt, and pepper
  • Cajun seasoning, dried oregano, salt, and pepper

You can also try adding a bit of grated lemon zest or freshly chopped herbs like rosemary, thyme, or parsley for extra flavor. Just keep in mind that fresh herbs may burn more easily in the oven, so you may want to add them towards the end of the cooking time.

Serving and Storing

Once your oven-roasted potatoes are perfectly golden and crispy, remove them from the oven and let them cool for a few minutes. Then, transfer them to a serving dish and enjoy!

These herbed oven-roasted potatoes make a fantastic side dish for a wide variety of main courses. They pair especially well with roasted meats, grilled fish, or hearty stews. You can also serve them as a tasty snack or appetizer.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, simply spread them out on a baking sheet and pop them back in the oven at 375°F for 10-15 minutes until hot and crispy again.

Variations and Tips

  • Try tossing the roasted potatoes with a bit of grated Parmesan cheese or crumbled feta for extra flavor.
  • For a spicy twist, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
  • Experiment with different herb and spice combinations to find your perfect flavor profile.
  • For an extra-crispy texture, parboil the potato pieces for 5-7 minutes before roasting.
  • Swap out the olive oil for melted butter or avocado oil for a richer flavor.
  • Add some diced onions, bell peppers, or garlic to the baking sheet for a veggie-packed side dish.
  • Garnish the roasted potatoes with freshly chopped parsley, chives, or green onions just before serving.
Herbed Oven-Roasted Potatoes in glass baking dish
Yield: 4-6 generous sides

Oven-Roasted Potatoes with Herbs

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Delicious, oven-roasted potatoes are a lot easier to make than you might think. They take a little while to cook, but the preparation is a snap, and once you’ve got them in the oven, your work is done.


  • Approximately 1 pound of Yukon Gold potatoes (see notes)
  • 2-3 tablespoons of mixed “Italian herbs”
  • 1 tablespoon olive oil
  • A large Tupperware or other storage container with a tight-fitting lid


  1. Preheat the oven to 375 degrees.
  2. Scrub the potatoes – no need to peel them – and then chop them into chunks that are about a ½ inch square.
  3. Drop them into the Tupperware or other plastic container. Add the oil and herbs, then seal the container tightly.
  4. Holding the lid on to prevent any accidents, shake it every which way! Rotate it, flip it upside down, etc., for a few minutes, until the potato pieces are thoroughly coated with the oil and herbs.
  5. Spread the potato pieces into a glass baking dish as evenly as you can manage, and then put the dish in the hot oven.
  6. Cook for 45 minutes to an hour, until the potatoes are soft.
  7. Check them by stabbing one with a fork: if the tines go in easily, they’re done.


Yukon Golds are a very soft, buttery-tasting potato that taste great in this recipe, but small red, white or purple potatoes will also work just fine.

If you don't want to shake them, you can toss them by hand in a bowl until they're well-covered by oil and herbs.

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Last Updated:

May 3, 2024