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Roasted Young Potatoes with Crispy Skin and Fresh Herbs

Perfectly roasted young potatoes with crispy skins and lots of fresh herbs. It's the perfect side dish!

roasted young potatoes with crispy skin

Roasted tri-color potatoes

I always get excited when I find these tri-color young potatoes! Just look at how cute they are!!

They are just so perfect and bite-sized. OK, maybe two-bite-sized. However many bites it takes you, their small size makes them very addictive!

We roasted the potatoes and actually had ourselves a dinner of just these roasted young potatoes, and nothing else. 

roasted baby potatoes

Related recipe: Roasted Parsnip Fries with Bacon

If you can find some tri-color young potatoes for this recipe, then get them. They are so pretty, just look how gorgeous the purple potato is in the center! And the purple color means that the potatoes are packed with antioxidants.

roasted purple potato on a fork

If you can't find the colorful ones, then any baby potatoes will work for this recipe.

You can serve these potatoes with pretty much any main dish! They're delicious tossed with dill and served next to fish loaf, they're amazing with pork meatloaf, and great with these creamy mushroom porkchops.

How to get crispy skins on roasted baby potatoes:

Young potatoes are perfect for roasting because their thin skin crisps up so nicely without having to use any special techniques or a ton of butter. Just toss them on a baking sheet with plenty of olive oil and salt, add some fresh herbs, and roast them at a high temperature of 425F. The high temperature helps brown the skin and cook the potatoes faster.

More roasted young potato recipes: Za'atar Roasted Potatoes

How to serve roasted young potatoes:

These roasted baby potatoes make a great summer side dish, are wonderful in a potato salad, and make a great party appetizer! Just serve them alongside some Garlic Herb Green Yogurt Dip for dipping, and it makes a great comfort food appetizer.

Another thing I like to do is to toss these potatoes with a heaping spoonful of basil pesto butter or a little bit of garlicky olive oil from this air fryer garlic confit as soon as they come out of the oven, letting the butter melt all over the potatoes... so good!! Another option is to toss them with nutty pistachio dukkah seasoning while they're still hot, to give them a nice crunch and savory nutty flavor.

I sometimes dip the potatoes into pesto as I eat them. Regular basil pesto is good, or you can make foraged pesto from sorrel or garlic mustard greens.

We had these alongside Maple Glazed Pork Chops:

roasted young potatoes

Other potato side dishes you will love:

Did you enjoy this recipe? Let me know with a comment and a star rating below! And don't forget to save it for later on Pinterest:

roasted baby potatoes close up image

roasted young potatoes
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4.83 from 17 votes

Roasted Young Potatoes with Herbs

Perfectly roasted young potatoes with crispy skins. It's the perfect side dish!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Kate


  • 2 lb young potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary - , crushed
  • Salt, to taste - (about ⅛ teaspoon), pepper to taste
  • 2 tablespoons fresh parsley leaves - , finely diced


  • Preheat oven to 400F.
  • Spread the olive oil all over a large baking pan. Add the potatoes, and gently shake the pan back and forth to get the potatoes covered in oil. Season with the dried herbs, salt and pepper. Shake the pan again.
  • Bake at 400F for 25 minutes, or until the potatoes can easily be pierced with a fork and the skins are crispy. Toss with fresh parsley. Serve hot.


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Calories: 134kcal (7%) | Carbohydrates: 6g (2%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 1g (5%) | Sodium: 1mg | Potassium: 7mg | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 110IU (2%) | Vitamin C: 1.7mg (2%) | Calcium: 2mg | Iron: 0.2mg (1%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

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Shantanu Sinha

Monday 7th of March 2016

Hello Kate,

Great recipe. Young potatoes are always to delightful in cooking as well eating. Thanks for sharing this post around.

Keep writing :)

Shantanu sinha


Tuesday 9th of February 2016

Beautiful dish Kate! We can NEVER get enough potatoes, and these look fantastic! Who knew about the antioxidants? I see a meal in our future of purple potatoes and red wine! Thanks for sharing.


Friday 12th of February 2016

Haha I totally approve of your meal of purple potatoes and red wine. Why not throw some chocolate in for dessert, since that is also high in antioxidants ;)

Thanks for stopping by!


Sunday 31st of January 2016

My rule is: Bright colors and comes in a box: bad Bright colors and grows in nature: good (unless it comes from a farm near a nuclear reactor :) )

Alicia@Eco Friendly Homemaking

Thursday 28th of January 2016

These potatoes look so delicious.


Sunday 31st of January 2016

Thanks, Alicia! Glad you stopped by :)

Little Cooking Tips

Tuesday 26th of January 2016

Oh Kate, wish we could find some of those here as well! NY must be a heaven for foodies, with all the variety of the world's produce being sold there. Potatoes were introduced to Greece only about 170 years ago and we only grow the classic yellow variety. What you said about the antioxidants (Kudos on your thesis!), is what we also think about when buying veggies and fruits most of the time. The brighter the color, the better they are. Take a look at any berries, pomegranates, broccoli and beets;aren't they amazing? It's being proven after all, that they act as a natural pipe detergent for the veins. Thanx for the yummy recipe, the amazing pictures and for spreading antioxidant awareness!:) xoxoxo

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