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Close up of herb roasted potatoes on a sheet pan.

Herb Roasted Potatoes

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5 from 1 review

  • Author: Lexi
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


These herb roasted potatoes are super crispy on the outside, but tender on the inside. They're coated in spices and then tossed with fresh thyme, parsley, and rosemary to create a flavor-packed side dish to pair with your favorite dinner recipes.


Units Scale
  • 3 pounds red or Yukon gold potatoes, diced into 1" pieces
  • 3 tablespoons olive oil
  • 1 1/2 tablespoon corn starch
  • 2 teaspoon fine grain kosher salt
  • 1 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 3 tablespoons fresh parsley, finely chopped
  • 1 1/2 tablespoons fresh thyme, finely chopped
  • 1 1/2 tablespoons fresh rosemary, finely chopped


  1. Slice potatoes and soak in cold water for 45 minutes. Drain, rinse, and dry the potatoes using a clean dish towel. Be sure to remove as much moisture as possible. Preheat oven to 400°F / 205°C.
  2. Add potatoes to a bowl and toss well with olive oil. In a separate small bowl, stir together cornstarch, salt, garlic powder, onion powder, paprika, and ground pepper. Toss potatoes in the cornstarch and spice mixture, then add in herbs and toss until evenly coated. 
  3. Line a baking sheet with parchment paper or spray / coat with oil, and place potatoes down in a single layer.
  4. Roast for 25 minutes, stirring once halfway through. After 25 minutes, reduce the heat to 375°F / 190°C, stir again, and continue roasting for another 10-15 minutes until crispy and fork tender. Serve hot. 


Don't skip the cornstarch or the soaking: These two steps are the secret to creating a crispy exterior. We promise it's worth the extra effort and takes potatoes up a notch! 

Use dried herbs: Substitute fresh herbs for dry herbs at a ratio of 1 tablespoon fresh for 1 teaspoon dried.

Storage: Let them cool thoroughly (to prevent condensation) and then store in an airtight container in the fridge and use within 3-5 days. Reheat in the oven for best results.

Cornstarch: you can use arrowroot starch as a 1:1 substitute. 

  • Prep Time: 55 minutes
  • Cook Time: 40 minutes
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 250
  • Sugar: 1.9 g
  • Sodium: 791.2 mg
  • Fat: 7.4 g
  • Carbohydrates: 43.2 g
  • Fiber: 5.6 g
  • Protein: 5 g