QUICK SUMMARY
These oven-baked herb roasted potatoes are crispy on the outside, tender in the middle, and made with just four ingredients: red or yellow potatoes, extra-virgin olive oil, fresh herbs, and sea salt. Cut the potatoes into 1-inch cubes, toss them with the oil, herbs, and salt, spread them in a single layer, and bake at 425°F for 30-35 minutes. Rosemary and thyme are the best herbs, and garlic, Herbes de Provence, or extra vegetables make easy variations.
Need a quick side dish that tastes gourmet without a complicated recipe? These oven-baked herb roasted potatoes are crispy on the outside, tender in the middle, and seasoned with extra-virgin olive oil, fresh herbs, and sea salt.
This simple whole-food side dish uses just four basic ingredients: red or yellow potatoes, extra-virgin olive oil, herbs, and sea salt. It works for weeknight dinners, holiday meals, breakfast plates, casseroles, and meal prep.
The best thing about this dish is that it is super versatile. I like altering it to include whatever we have on hand!
Table of Contents
Oven Roasted Potatoes With Herbs (Vegan)
Servings
Ingredients
- 1½ pounds organic red OR yellow-skinned potatoes, washed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary OR 1 teaspoon dried
- 1 tablespoon fresh thyme OR 1 teaspoon dried
- ¼ teaspoon pink Himalayan salt OR sea salt, ground
Instructions
- Preheat the oven to 425°F. Cut potatoes into 1-inch cubes.
- Place the potatoes, olive oil, herbs, and sea salt in a large bowl. Toss until potatoes are completely covered with oil. Place the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes or until browned and tender.
Customize Your Potato Side Dish
You don’t need fancy ingredients to make a beautiful plate.
You just need whole foods, healthy fats, flavorful herbs, and a willingness to get creative in the kitchen.
Need some inspiration? Here are some tried and true combinations.
- Add minced garlic for extra flavor and added health benefits.
- Out of yellow potatoes? Try sweet potatoes! You may have to roast them a little longer, but they taste just as good.
- Create a flavor profile that matches the rest of your meal. Example: Use rosemary and thyme to flavor all of your dishes.
- If you have kids, you can cut your potatoes into wedges to make healthy french fries. Who needs the drive-thru?
- Add other vegetables to your tray to create a veggie-packed side dish! Carrots, Brussels sprouts, onions, and squash are my favorite additions.
- If fresh herbs aren’t in season, you can always use dried.
- If you want a pre-made dried herb mixture, I recommend using Herbes de Provence. It’s a delicious blend of thyme, rosemary, marjoram, and oregano. My favorite brand also includes lavender!
- Serve this side dish with a dip. My Homemade Ketchup is great with potatoes. For a zesty twist, try dipping your potatoes in my Honey Mustard. Dr. Z loves using our spicy variation, which features cayenne pepper.
- Top your oven-roasted potatoes with a sprinkle of vegan parmesan cheese, chives, and parsley.
Healthy eating becomes much easier when your side dishes are simple, flexible, and family-friendly. Keep this recipe in your “busy night” rotation. Pair it with a big salad, roasted vegetables, clean protein, or a hearty casserole, and you have a simple meal that supports the abundant life one practical choice at a time.
Healthy Potato Dish Ingredients
You need just four simple ingredients to make this recipe. This is a wonderful recipe to try if you’re interested in adding more whole foods recipes to your diet. Here’s what you need.
Red or Yellow Potatoes: Potatoes have a bad reputation, but they can be an excellent source of nutrients when you prepare them the right way. Like many foods, their place in a healthy diet depends on how you cook them, how often you eat them, what you serve them with, and your overall eating pattern.
Potatoes don’t have to be doused in canola oil or deep-fried to be delicious. In fact, you don’t need much oil at all to create a crisp, flavorful potato! When topped with healthy fats and bioactive herbs, potatoes are a satisfying side dish that rounds out any meal.
Reality check: potatoes are not the same thing as French fries. In a 2025 prospective analysis of three large U.S. cohorts, every additional three weekly servings of French fries was associated with a 20% higher rate of type 2 diabetes, while combined baked, boiled, or mashed potatoes were not significantly associated with higher incidence. Because this was observational research, it shows an association rather than proving cause and effect. (1)
A 2024 scoping review likewise concluded that moderate potato intake can be part of a healthy diet, while fried potatoes should be limited, but the reviewers emphasized that the overall evidence remains limited. (2)
Potatoes provide potassium, vitamin C, vitamin B6, carbohydrate, and fiber. (3) Colored potatoes bring additional plant compounds to the table. Pigmented varieties contain polyphenols, and red and purple potatoes are especially known for anthocyanins that contribute to their color and antioxidant activity. (4)
Our family tends to choose red or yellow potatoes for this recipe because they roast beautifully, hold their shape, and bring more color to the plate. Red potatoes and yellow potatoes also have that smooth, waxy texture that makes them ideal for oven roasting.
Mama Z Pro Tip: To remove some of the starch in potatoes, you can soak them for 1 hour after dicing. Rumor is, doing so makes the potato fluffier on the inside! If you soak them, dry them well before adding the oil so they roast instead of steam.
For meal prep, cook extra and chill the leftovers. In a small 2019 randomized crossover study of 30 women with elevated fasting glucose and insulin, baked-then-chilled potatoes, which contained more resistant starch, produced lower early post-meal glucose and insulin responses than boiled potatoes. The overall two-hour glucose response was not significantly different. (5)
Extra-Virgin Olive Oil: EVOO is one of my favorite choices for roasting vegetables. Olive oil adds flavor, helps the potatoes brown, and supports that crispy outside-tender inside texture we all love.
Extra-virgin olive oil is also more heat-stable than many people realize. A 2025 review of olive oil in high-heat cooking pointed to its antioxidants and high stability. (6)
A 2022 review added that some of its phenolic compounds decline with long or very hot cooking, which is why shorter, moderate cooking keeps more of its goodness. (7)
All olive oils aren’t created equal, though. Low-quality, old, or poorly stored oils won’t deliver the same flavor or nutritional value. We recommend purchasing the best olive oil you can. This is one area where you get what you pay for!
Herbs: Herbs make this dish extraordinary! I love using fresh herbs from my garden, and out of all the combinations I’ve tried, rosemary and thyme are the best.
God gave us herbs for more than flavor. They are wonderful bioactive foods, and using them generously is one of the easiest ways to make simple whole-food meals taste special.
Fresh herbs taste best, but you can use dried as well. As a general rule, use about 1 teaspoon dried herbs for every 1 tablespoon fresh herbs.
Sea Salt: Salt adds flavor, and the body does need sodium for normal nerve, muscle, and fluid-balance functions. But more is not better.
Sea salt and table salt are both primarily sodium chloride, and while less-refined sea salts can retain trace minerals, the amounts are too small to make sea salt a significant mineral source. A 2020 analysis of pink salt found you would need more than 30 grams a day, about 6 teaspoons, to get a meaningful amount of its minerals, which is far too much sodium. (8)
We recommend using Colima sea salt because it’s hand-harvested, minimally processed, and tastes incredible. You can also use pink Himalayan salt. If your household mainly uses a non-iodized sea salt, make sure you are getting iodine from another reliable food source.
Make Herb Roasted Potatoes
This recipe comes together in minutes and leaves your house smelling amazing. This side dish is excellent with hearty casseroles, Thanksgiving turkey, or a breakfast quiche! Bonus: You can freeze any leftovers!
Quick answer: To make herb roasted potatoes, cut red or yellow potatoes into 1-inch cubes, toss them with extra-virgin olive oil, herbs, and sea salt, spread them in a single layer, and bake at 425°F for 30-35 minutes until tender and golden brown.
Step One: Cut the Potatoes
Preheat the oven to 425°F. Wash the potatoes and cut them into 1-inch cubes. Leave the peels on for an extra crispy treat. Unlike white potatoes with rough skin, colored potatoes have waxy, smooth skin that adds to this dish!
Try to cut the potatoes the same size. Even pieces roast at the same speed, which means you get golden edges without undercooked centers.
Step Two: Season and Add Olive Oil
Place the potatoes, olive oil, herbs, and sea salt in a large bowl and toss until the potatoes are completely coated. Spread the potatoes in a single layer on a parchment-paper-lined baking sheet. This step ensures they roast evenly.
Bake for 30-35 minutes or until tender and brown. You can store leftovers in the fridge and reheat them in a bit of coconut oil. They are wonderful in omelets and salads!
Mama Z Pro Tip: Keep herbs fresh all week by placing them stem-down in a jar with a bit of water at the bottom.
Creating a lush garden doesn’t have to break the bank or take loads of time. The best way to ensure you always have fresh herbs on hand is to grow them yourself!
Tips for Crispy Oven-Roasted Potatoes
The secret to crispy oven-roasted potatoes is simple: use the right size pieces, don’t overcrowd the pan, and give the potatoes enough heat to brown. You want the potatoes to roast, not steam.
A crowded pan traps moisture. Moisture creates soft potatoes. A roomy pan helps the potato edges make contact with dry heat so they can turn golden and crisp.
- Cut evenly: One-inch cubes roast quickly and evenly.
- Dry well: After washing or soaking, pat potatoes dry so the oil can coat them properly.
- Use parchment paper: This helps prevent sticking and makes cleanup easy.
- Spread in a single layer: Give every potato cube room to brown.
- Flip halfway: Turning the potatoes once helps more sides get crispy.
- Serve hot: Roasted potatoes are crispiest right out of the oven.
Make a double batch and use the leftovers intentionally. Chilled roasted potatoes can be added to breakfast omelets, green salads, veggie bowls, and quick lunches throughout the week.
Herb Roasted Potatoes FAQs
Are roasted potatoes healthy?
Yes, roasted potatoes can be part of a healthy whole-food diet when they are made with whole potatoes, a modest amount of quality oil, herbs, and salt. Preparation matters. Current observational research consistently finds a less favorable association for French fries than for baked, boiled, or mashed potatoes, although the broader evidence on potatoes and chronic disease is still limited. (1, 2)
What are the best potatoes for herb roasted potatoes?
Red potatoes and yellow potatoes are best for this recipe because they have a waxy texture, hold their shape, and crisp up beautifully in the oven. You can also use sweet potatoes, purple potatoes, or a mix of root vegetables when you want more color and variety.
How do you make roasted potatoes crispy?
Cut the potatoes into even 1-inch cubes, dry them well, toss them with olive oil, spread them in a single layer, and avoid crowding the pan. Crowding traps steam, and steam keeps potatoes soft. For extra crispiness, leave the skins on and turn the potatoes once halfway through baking.
Should I peel potatoes before roasting?
No, you don’t have to peel potatoes before roasting. Leaving the skins on adds texture, helps the edges crisp, and keeps more of the whole-food goodness intact. Just wash the potatoes well before cutting.
Can I use dried herbs instead of fresh herbs?
Yes. Fresh herbs give the brightest flavor, but dried herbs work beautifully when fresh herbs are out of season. Use about 1 teaspoon dried herbs for every 1 tablespoon fresh herbs. Rosemary, thyme, oregano, marjoram, parsley, and Herbes de Provence are all delicious options.
Can I make herb roasted potatoes ahead of time?
Yes. Roast the potatoes, cool them completely, and store them in an airtight container in the refrigerator. Reheat them in a skillet, toaster oven, air fryer, or oven until warm and crisp. Leftovers are wonderful in omelets, breakfast bowls, salads, wraps, and veggie-packed lunches.
Can I freeze roasted potatoes?
Yes. Freeze cooled roasted potatoes in a single layer, then transfer them to a freezer-safe container. Reheat from frozen in the oven or air fryer for the best texture.
Keep reading: Gluten-Free Stuffing: Thanksgiving Dressing All Year Round · Fresh 4 Bean Salad Recipe with Sweet & Tangy Dressing · Homemade Vinaigrette Recipe With 3 Easy Variations
References
- Mousavi SM, Gu X, Imamura F, et al. Total and specific potato intake and risk of type 2 diabetes: results from three US cohort studies and a substitution meta-analysis of prospective cohorts. BMJ. 2025. Source.
- Rosell M, Nyström CD. Potatoes – a scoping review for Nordic Nutrition Recommendations 2023. Food Nutr Res. 2024. Source.
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: Potatoes, red, flesh and skin, baked (SR Legacy 170435). Source.
- Mattoo AK, Dwivedi SL, Dutt S, et al. Anthocyanin-Rich Vegetables for Human Consumption-Focus on Potato, Sweetpotato and Tomato. Int J Mol Sci. 2022. Source.
- Patterson MA, Fong JN, Maiya M, et al. Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin. Nutrients. 2019. Source.
- Mehany T, González-Sáiz JM, Pizarro C. Recent advances in spectroscopic approaches for assessing the stability of bioactive compounds and quality indices of olive oil during deep-frying: Current knowledge, challenges, and implications. Food Chem. 2025. Source.
- Ambra R, Lucchetti S, Pastore G. A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. Molecules. 2022. Source.
- Fayet-Moore F, Wibisono C, Carr P, et al. An Analysis of the Mineral Composition of Pink Salt Available in Australia. Foods. 2020. Source.
