Garlic & Herb Roasted Red Potatoes Recipe

Preheat and prepare potatoes

Preheat the oven to 425°F (220°C). Wash the red potatoes thoroughly and pat dry. Cut any larger potatoes so most pieces are about 1 to 1½ inches — aim for bite-sized pieces so they roast evenly. Leave small potatoes whole if they’re already about 1 inch.

Mince garlic and herbs

Peel and finely mince the garlic cloves. Finely chop the parsley, rosemary, and thyme. Using a microplane or fine grater, zest the lemon (avoid the bitter white pith).

Combine oil and seasonings

In a large bowl, whisk together the extra-virgin olive oil, melted butter (if using), kosher salt, smoked paprika, red pepper flakes (if using), and a generous grind of black pepper. Stir in the minced garlic, chopped herbs, and lemon zest to make a fragrant herb oil.

Toss potatoes with herb oil

Add the cut potatoes to the bowl with the herb oil. Toss thoroughly so every piece is evenly coated. If you prefer extra-crisp edges, spread the potatoes on a large rimmed baking sheet in a single layer with the cut sides down where possible — give them about ¼ inch to ½ inch of space between pieces so they roast rather than steam.

Roast

Place the baking sheet in the preheated oven. Roast at 425°F (220°C) for 20 minutes, then remove the sheet and use a spatula to flip the potatoes so the other sides can brown. Return to the oven and roast another 12–18 minutes until potatoes are golden and a fork pierces easily. Total roasting time will be about 32–38 minutes depending on potato size and oven hot spots.

Finish and adjust seasoning

Remove from the oven and immediately taste one potato piece; adjust seasoning with additional salt and pepper if needed. Transfer to a serving bowl and, if desired, sprinkle the remaining chopped parsley on top for a fresh finish and a light squeeze of lemon juice for brightness.