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Herb-Roasted Potatoes

  • Side
  • Family friendly
  • Easy
  • Active Time:15 min
  • Total Time:35 min
  • Servings:4
  • Difficulty:Easy
Photo by Kelley Jordan

Roasted baby potatoes with butter and herbs are a perfect accompaniment to fish, fowl, or meat. We especially love it with slow roasted salmon and a side of sautéd green beans.


  • 1 pound baby potatoes, scrubbed

  • Kosher salt and freshly ground pepper

  • 2 tablespoons olive oil

  • 1 tablespoon chopped chives

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon unsalted butter


Boil the Potatoes

Preheat the oven to 425°F with a rack in the bottom position. Put the potatoes into a medium saucepan and cover with cold water. Add 1 Tbsp salt and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 8–10 minutes. Drain well, pat dry, and return to the pot.

Roast the Potatoes

Add the oil and a generous pinch of salt and pepper and spread onto a small baking sheet. Roast until the potatoes are golden brown, shaking the pan occasionally, about 20 minutes. Transfer the potatoes to a serving bowl, stir in the herbs and butter, and season with salt and pepper to taste. Serve right away.

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