Herb Roasted Red Potatoes

Herb roasted red potatoes recipe

The Spruce / Katarina Zunic

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 servings

These delicious roasted potatoes are the perfect side to grilled or broiled meat, poultry, or fish. They can be roasting in the oven while you prepare the meat. They can round out a healthy meal that includes steamed, roasted, or grilled vegetables.

Red-skinned potatoes are a good choice for this recipe as they roast very nicely, but you could use Yukon gold or russet potatoes if that is what you have available. The bags of baby potatoes you can find in the supermarket are handy since you can simply slice the small potatoes in half and they won't need to be peeled. New potatoes or fingerlings are also excellent to use when they are in season. Shop at your local farmers market and when you see them, get ready to roast them with herbs.

You can vary the herbs you use in this recipe. Almost any herb you grow in your garden will be tasty on roasted potatoes.


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  • 1 1/2 pounds potatoes (red-skinned preferred)
  • 1 medium onion
  • 2 teaspoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dill weed (dried or fresh, chopped)
  • 1/2 to 1 teaspoon basil (fresh or freeze-dried, chopped)
  • 1 to 2 teaspoons parsley (fresh or freeze-dried, chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (coarsely ground)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for red potatoes
    The Spruce / Katarina Zunic
  2. Preheat oven to 400 F. Oil a shallow baking pan.

    Oil pan
    The Spruce / Katarina Zunic
  3. Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.

    Scrub potatoes
    The Spruce / Katarina Zunic
  4. Peel the onion and trim the ends. Cut it into 6 to 8 wedges.

    Peel onion
    The Spruce / Katarina Zunic
  5. In a small cup, melt the butter with the olive oil in the microwave.

    Melt butter
    The Spruce / Katarina Zunic
  6. In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.

    Add oil to potatoes
    The Spruce / Katarina Zunic
  7. Transfer potatoes and onions to the prepared pan.

    Transfer potatoes
    The Spruce / Katarina Zunic
  8. Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.

    Roast potatoes
    The Spruce / Katarina Zunic
  9. Transfer the potatoes to a serving dish. Serve hot and enjoy!

    Roasted potatoes
    The Spruce / Katarina Zunic

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.


  • Refrigerate any leftover potatoes, covered, in the refrigerator for up to four days.
  • Reheat them in the microwave or crisp them up in the oven. Leftovers are great to serve for breakfast alongside eggs or breakfast meats such as bacon, sausage, or ham.

Recipe Variations

  • To reduce the roasting time, steam the potatoes in the microwave in a steamer bowl for 5 minutes. Then toss the steamed potatoes with the other ingredients and roast for up to 20 minutes.
  • Add more flavor with chopped garlic or garlic powder.
  • Other herbs to consider are rosemary, sage, thyme, oregano, and marjoram.
  • Add cayenne powder or red pepper flakes to spice up the potatoes.
  • Use seasoned salt instead of regular salt.
  • Add grated Parmesan cheese for Parmesan roasted potatoes.
  • Add cooked crumbled bacon for roasted potatoes with bacon.

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