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Close-up of golden, crispy roasted baby potatoes tossed in melted garlic butter, fresh parsley, and herbs, served on a white platter.

Crispy Roasted Potatoes with Garlic Butter and Herbs

Golden, crispy roasted baby potatoes tossed in fragrant garlic herb butter—simple, comforting, and irresistibly delicious.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs baby potatoes halved
  • 4 tbsp unsalted butter melted
  • 3 tbsp olive oil
  • 5 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley chopped
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • lemon wedges optional, for serving

Equipment

  • Baking Sheet
  • Parchment Paper
  • Saucepan

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place the halved potatoes in a large bowl and drizzle with olive oil.
  3. Add paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
  4. Spread the potatoes onto the baking sheet, cut side down, ensuring they are not overcrowded.
  5. Roast for 30–35 minutes, or until golden and crisp.
  6. Meanwhile, in a small saucepan, melt the butter over low heat. Add the minced garlic, rosemary, thyme, and parsley. Cook for 1–2 minutes, stirring frequently, until fragrant.
  7. Remove the potatoes from the oven and transfer them to a large bowl.
  8. Pour the warm garlic herb butter over the potatoes and toss gently to coat.
  9. Serve warm with a squeeze of lemon if desired.

Notes

For even crispier potatoes, soak the cut potatoes in cold water for 30 minutes, then pat dry before roasting.