These roasted baby potatoes are creamy in the center, and golden brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise and you have the perfect side dish or even a fun and unusual party appetizer!! YUM!!
If you’ve been on a potato-free diet (been there, done that), then close your eyes and pretend these are mushrooms instead. LOL. Just kidding.
The truth of the matter is that this roasted potato side dish will make you rethink that whole “doing without potatoes thing,” and rightly so!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making oven-roasted baby potatoes with garlic and herbs is available near the end of this post.
Jump to Recipe
The ingredient list for garlic-herb roasted baby potatoes;
- baby potatoes
- minced garlic
- fresh chopped rosemary
- freshly chopped thyme
- salt and pepper
- olive oil
Ingredients for the roasted potato dipping sauce;
- mayonnaise
- horseradish
- yellow mustard
- black pepper
Click here to check out my latest and greatest Kudos Kitchen tasty side dishes recipe roundup.
Why this recipe works;
These oven-roasted baby potatoes work wonderfully well as an easy to prepare and delicious side dish.
They’re fast and easy to make. They only take a handful of ingredients. AND, everyone loves them!!
What are some additional fresh herb suggestions for making garlic-herb roasted potatoes?
- Dill
- Parsley
- Basil
- Oregano
- Tarragon
- Chives
- Cilantro
Should the fresh herbs be added before or after roasting the baby potatoes?
I like to do both. The addition of the fresh herbs while roasting the potatoes will infuse them with herby goodness.
A light sprinkling of freshly chopped herbs right before serving will liven and brighten up their flavor and intensity.
For additional potato side dish recipes, please click on the following titles for;
- Zippy Pimento Cheese Mashed Potatoes (pictured below) from (yours truly) Kudos Kitchen “It seems like everyone’s favorite side dish is always mashed potatoes. Not that traditional mashed potatoes needed help in the favorites category, but then again why not give them a little update? These Zippy Pimento Cheese Mashed Potatoes are EVERYTHING!”
*Loaded Baked Potato Dip from Faithfully Delicious
*Creamy Dijon Potato Salad (pictured below) from (yours truly) Kudos Kitchen
“This Crowd-Pleasing Creamy Golden Dijon Potato Salad will be the first thing to disappear from the picnic table this summer. It’s cool, creamy and refreshing with just the right amount of tang from the Dijon, and the right amount of crunch to balance all that creaminess.”
*Amish Potato Stuffing from Brooklyn Farm Girl
*Pumpkin Mashed Potatoes (pictured below) from (yours truly) Kudos Kitchen
“By simply adding canned pumpkin puree to Yukon gold mashed potatoes you’ll be amazed by the beautiful fall color, and delicious taste, of these fall festival pumpkin mashed potatoes!”
*Potato Pizza with Sauteed Onions from She Loves Biscotti
*Tropical Twice Baked Sweet Potatoes (pictured below) from (yours truly) Kudos Kitchen
“Travel to the tropics with these fun, festive, and extremely delicious twice-baked sweet potato boats featuring coconut and lime flavors.”
*Baked Greek Feta Potatoes from Mommy Moment
*Garlic Herb Roasted Baby Potatoes (pictured below) This is the place!
How to get the best results when oven roasting baby potatoes:
- When roasting potatoes (or even vegetables) in the oven on a baking sheet it’s always a good idea to preheat the baking sheet first before adding the ingredients.
- This way the ingredients will get off to a great start even before they hit the hot oven!
Guess where this one went after I took the picture?!! Yep. You’ guessed it! 😉
Doreen asks; “Can I make these garlic-herb roasted potatoes a day ahead of my party?”
Hi, Doreen!
I have made these ahead and then reheated them in the oven at 350-degrees for 10 minutes.
Before reheating, bring them to room temperature to ensure that they’re heated through quickly.
I do not suggest microwaving them to reheat. The oven will give you the crispy exterior you desire.
Great question. I hope this helps.
Renee
FYI: The dip can be made several days in advance and stored in an airtight container in the refrigerator.
Are you one of the lucky people who has a sunny windowsill which is perfect for growing herbs? If so, I’m jealous! Here is an article on how to grow herbs indoors which I know you’ll find helpful!
**The following affiliate links are some suggested products I think you’ll also enjoy.
Below is the printable recipe card for today’s baby roasted potatoes with garlic and herbs.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Roasted Baby Potatoes with Garlic and Fresh Herbs
Ingredients
To make the roasted potatoes;
- 3 pounds baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon salt or to taste
- 2 teaspoons black pepper
- 6 cloves (or to taste) garlic minced
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
To make the mustard dipping sauce;
- 1 cup mayonnaise
- 3 tablespoons prepared horseradish
- 1 tablespoon yellow mustard
- 1/4 teaspoon black pepper
Instructions
To make the roasted potatoes;
- Preheat oven to 425-degrees. Place an empty baking sheet into the oven to heat while preparing the potatoes.
- In a large bowl, toss the potatoes with the olive oil, salt, pepper, garlic, and fresh herbs.
- Remove the baking sheet from the oven and add the potatoes in an even layer onto the hot baking sheet.
- Roast the potatoes for 20-25 minutes stirring them once during roasting.
To make the mustard dipping sauce;
- In a medium bowl, stir together the sauce ingredients. Serve the dipping sauce with the hot (or room temperature) roasted potatoes.
Notes
Nutrition
I sincerely hope you’ve enjoyed today’s recipe for roasted baby potatoes with garlic and fresh herbs as much as I’ve enjoyed bringing it to you!
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Doreen stensrud
Wednesday 17th of April 2019
Can I make a day ahead of my party
Renée
Wednesday 17th of April 2019
Hi, Doreen! I have made these ahead and then reheated them in the oven at 350-degrees for 10 minutes. Before reheating, bring them to room temperature to ensure that they're heated through quickly. I do not suggest microwaving them to reheat. The oven will give you the crispy exterior you desire. Great question. I hope this helps. Renee
Sue Berry
Thursday 21st of March 2019
This is exactly what I was looking for - roasted whole baby potatoes with garlic. I'm doubling the recipe for a crowd. Thanks so much for sharing this.
Renée
Thursday 21st of March 2019
You are a girl after my own heart, Sue. Bring on the garlic and potatoes!! Enjoy, and have a fantastic day! Renee
Wilhelmina Wessel
Wednesday 5th of December 2018
Roasted baby potatoes are my very favorite and this sauce takes it to a whole 'nother level!!!
Renée
Wednesday 5th of December 2018
Thanks, Wilhelmina! Glad you think so. I agree!!
Kasey Schwartz
Wednesday 5th of December 2018
OH my goodness! These look amazing! And that mustard sauce! YUMMMYYY!!!!
Renée
Wednesday 5th of December 2018
The mustard sauce is the perfect compliment for the roasted potatoes. I'm glad you like it, Kasey!