roasted potatoes recipe piled into a stainless bowl for serving

How To Make Herb Roasted Potatoes

Roasted potatoes are most definitely a comfort food in this kitchen. Crispy, buttery outsides. Soft, creamy insides. They’re the perfect addition to countless meals but easily hold their own. While you can roast any potato I prefer Russets that have been skinned. Sometimes I go crazy lazy and leave the skin on, but have found they roast more evenly with skins removed.

Another secret I’m here to spill is using both oil and butter to achieve the perfect crunch. Butter does have a lower smoke point, but when mixed with oil it holds up to high heat for a much longer period of time. Plus, what does butter not make taste better? I’ll wait.

Now let’s get to it. The only herb roasted potatoes recipe you’ll need.

Herb Roasted Potatoes

4 from 3 votes
Recipe by Susanna Grace Course: SidesCuisine: LatinDifficulty: Easy


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Cooking time




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Crispy, buttery outsides. Soft, creamy insides. They’re the perfect addition to countless meals but easily hold their own.


  • 2 medium 2 Russet potatoes

  • 2 Tablespoon 2 Olive oil, or enough to coat thoroughly

  • Salt + Ground Black Pepper liberally applied

  • 2-3 2-3 Dried herbs of choice, my go tos are parsley and oregano, liberally applied

  • 2 Tablespoons 2 Butter, either melted or diced while cold


  • Preheat oven to 425f while you begin peeling and then dicing your potatoes into bite sized pieces. Size reference below.
  • Place potatoes in a medium sized bowl and toss with olive oil until thoroughly coated.
  • Next, add all your seasonings. If you’re new to liberally seasoning, start by shaking or grinding a little at a time, tossing as you go. You want to ensure there’s a good coating of spices on each potato!
  • Line a baking sheet with parchment or a Silpat and dump the potatoes on top. Spread out as evenly as you can trying to create a bit of space in between. The more space between each potato the more crispy they will be!
  • Now, you can either drizzle melted butter or place cut up pieces of butter on top.
  • Last but not least, and totally optional but very much delicious, grate fresh Parmesan all over and pop into hot oven.
  • Set timer for 20 minutes. Flip. Set for another 20 depending on doneness. Test, and bake for a bit longer if needed. This will all depend on the size you diced your potatoes. You are looking for a rich brown color all over, fork tender, and crispy to the bite.

Recipe Video


  • If you don’t have an XL baking sheet, you may consider splitting the potatoes between two baking sheets to ensure they have enough space to properly roast. If your potatoes are on top of one another they will steam and not roast. This is true for all vegetables! 
  • The smaller you dice your potatoes the more quickly they will cook. So if this is your first time roasting potatoes at all, definitely keep an eye on them until you get the hang of it! I’d recommend checking every 15 minutes to ensure bits aren’t getting burned.
  • You can certainly use other types of potatoes. I’m simply partial to Russets for this recipe, but have used fingerlings and baby reds before as well.
  • Feel free to skip the butter and Parm on this if you are looking for dairy free. The key here is heat and time. The olive oil will take care of the crunchy goodness you’re looking for!
  • Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 13.1g 21%
    • Saturated Fat 4.8g 24%
  • Cholesterol 15mg 5%
  • Sodium 630mg 27%
  • Amount Per Serving% Daily Value *
  • Potassium 467mg 14%
  • Total Carbohydrate 7g 3%
    • Dietary Fiber 3.4g 14%
    • Sugars 1.3g
  • Protein 2g 4%
  • Calcium 3%
  • Iron 8%
  • Vitamin D 20%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

roasted potatoes pin for pinterest

How To Serve

While the obvious answer is out of the serving bowl with a fork… there are certainly other options. But just in case, I’ve provided THAT bowl for you just below. These roasted potatoes pair perfectly with my Grilled Hot Wings and Roasted Asparagus. Hold up beautifully next to Greek marinated chicken thighs, roasted vegetables, and a heaping pile of Tzatziki. And work beautifully in breakfast hashes with fresh tomato and green onion. They’re a versatile staple you’ll be glad to have on your tool belt.

I Own This One!
Fox Run Large Mixing Bowl, 10.25 x 10.25 x 5.25 inches, Metallic Fox Run Large Mixing Bowl, 10.25 x 10.25 x 5.25 inches, Metallic

I lie. I actually own 8 of these. And also 4 in 2 larger sizes. I need more too LOL These bad boys are the workhorses of my kitchen. They hold scraps. Prepped ingredients who wait their turn to visit the fry pan. You've already seen all my roasted potato pics in a shiny silver bowl... this is that bowl. Multipurpose, light weight, durable. They take a proper beating without any complaint.

I earn a commission if you click this link and make a purchase at NO additional COST to you.
04/04/2024 12:39 am GMT

OH. I couldn’t not let you know what grater/zester I own and adore. The perfect bits of Parm to kiss those golden brown potatoes. With this magic tool just below.

I Own This One!
Microplane Premium Classic Series Zester Grater, 18/8, Yellow Microplane Premium Classic Series Zester Grater, 18/8, Yellow

One of my Kitchen Basics. Used for grating Parm, zesting lemons, nutmeg dustings during the holidays and SO much more. Did I mention these babes are made in the USA. Arkansas and Texas to be exact?! I've got this exact one in yellow. 4 years of daily use and no signs of dulling down. WIN.

I earn a commission if you click this link and make a purchase at NO additional COST to you.
02/18/2024 04:32 pm GMT

Choosing The Right Potato

Is there a wrong potato? Not really. BUT, for the best results it is wise to consider what your plans are for said potatoes. Are you looking to fry or boil? Mash or bake? Maybe even grill? If you’ve always wondered what types of potatoes you should be buying, look no further. I found a simple, straight froward article that breaks down the main types of potatoes and how to best use them! I found it super helpful so wanted to share.

Now go get on! Surely there’s a dish on your menu this week begging for a side of these Herb Roasted Potatoes!

If you make this recipe, I’d love you to come back and leave a review. Or if you have any roasted potato secrets or tips, please share in the comments. After all, we only know what others are willing to share.

While you’re at it, Save to Pinterest or Share on Facebook. Because sharing is caring, and I’ll need all the support I can get to keep on growing this dream of mine. A place where practical is better than perfect and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy!

Hugs, because handshakes are awkward~


  1. Can’t be an Irish gal and not love
    a potato, but a roasted pot gets me every time. Yummy!

  2. Absolutely the best tasting potatoes on this planet!!! Crispy, flavorful, hearty, filling, delish… should I go on! Wow. I will definitely be visiting Susanna’s page for more yummy recipes.

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