Roasted Herby Potatoes

About These Roasted Herby Potatoes

These roasted fingerling potatoes come out golden, crisp, and full of flavor. They’re tossed in olive oil, garlic, Herbes de Provence, mustard, and a touch of honey — simple ingredients that make them incredibly savory and aromatic. They pair with anything from roast chicken to weeknight steak and take just minutes to prep.

Why You’ll Love This Recipe

• Crispy bottoms and tender and creamy centers

• French-inspired herb flavor

• Minimal ingredients, maximum payoff

• Ready in under 30 minutes

• A perfect side dish for any protein

Ingredients You’ll Need

(Full measurements in the recipe card.)

• Fingerling potatoes

• Olive oil

• Garlic

• Herbes de Provence

• Whole grain mustard

• Honey

• Salt + pepper

How to Make Roasted Herby Potatoes

Toss halved fingerling potatoes with olive oil, garlic, herbs, mustard, honey, salt, and pepper. Arrange cut-side down on a baking sheet and roast at high heat until crisp and golden.

Full instructions are in the recipe card below.

Tips for Perfectly Crispy Potatoes

• Cut-side down = the crispiest bottoms

• Don’t crowd the pan — the enemy of browning

• Use parchment to prevent sticking

• Leave the skins on for texture and color

What to Serve With These Potatoes

These pair perfectly with:

• Roast chicken

• Steak or pork chops

• Salmon

• Burgers

• Green salads

More Recipes You’ll Love

• Tartiflette - French Potato Dish

• Candied Bacon and Eggs Smashed Potato Salad

• Caesar Salad Recipe

• Sour Cream & Onion Smashed Potato Salad

• Crispy ‘Nduja Parmesan Potatoes

Roasted Herby Potatoes

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Yield: 4

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Ingredients

• 1½ lb fingerling potatoes, halved lengthwise
• 3 tablespoons olive oil
• 3 garlic cloves, finely grated
• 1½ teaspoons Herbes de Provence
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon whole grain mustard
• ½ teaspoon honey

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, grated garlic, Herbes de Provence, mustard, honey, salt, and pepper until emulsified.
3. Add the halved fingerlings and toss until every piece is well coated.
4. Spread potatoes cut-side down on the baking sheet in a single layer (no crowding for max crisp).
5. Bake for 25–30 minutes, until the bottoms are deeply golden and crisp and the tops are tender.

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