We loved this roasted baby potatoes with herbs recipe because it was quick and easy to prepare and the potatoes were so flavorful and delicious. We thought these baby potatoes paired nicely with the Mixed Herb Roasted Chicken and Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts.

Roasted Baby Potatoes with Herbs

Ingredients:

2 cups baby potatoes
Drizzle olive oil, to taste
2 tsp fresh thyme, chopped
Garlic powder, to taste
Paprika, to taste
Sea salt and freshly cracked pepper, to taste
2 tsp fresh parsley, chopped
2 tsp fresh basil, chopped
1 tbsp butter, to taste, or more if desired

How to Make Roasted Baby Potatoes with Herbs

Preheat the oven to 400 degrees.

Coat a baking dish with cooking spray then add the baby potatoes. Drizzle the potatoes with olive oil and thyme then season with garlic powder, paprika, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.

Place into the oven and roast for 15 minutes then toss them. Continue to roast for 15 minutes or until tender and cooked through.

Remove the roasted potatoes from the oven and sprinkle them with chopped parsley, basil, and butter. Serve immediately. Enjoy.

Roasted Baby Potatoes with Herbs

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Side Dish, Sides

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Baking dish

Ingredients

2 cups baby potatoes
Drizzle olive oil to taste
2 tsp fresh thyme chopped
Garlic powder to taste
Paprika to taste
Sea salt and freshly cracked pepper to taste
2 tsp fresh parsley chopped
2 tsp fresh basil chopped
1 tbsp butter to taste, or more if desired

Instructions

Preheat the oven to 400 degrees.
Coat a large baking dish with cooking spray then add the baby potatoes.
Drizzle the potatoes with olive oil and thyme then season with garlic powder, paprika, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
Place into the oven and roast for 15 minutes then toss them.
Continue to roast for 15 minutes or until tender and cooked through.
Remove the roasted potatoes from the oven and sprinkle them with chopped parsley, basil, and butter. Serve immediately. Enjoy.