If you need a super flavorful roasted potato, you can stop the search here! These Herb Roasted Potatoes are over-the-top! Yukon Gold potatoes are tossed with a mixture of olive oil, Dijon, lemon, garlic, chives, dill, parsley and rosemary then sprinkled with parmesan cheese. They are the super flavorful potato side dish you have been looking for!
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These Herb Roasted Potatoes also make an amazing breakfast or brunch potato! I served it with scrambled eggs, fruit and pastries the last time we had weekend company and it was a HIT!
Ingredient Details
Yukon Gold Potatoes – no need to peel the potatoes here. The skin of a Yukon Gold potato is nice and thin and adds to the recipe. You can use the petite YG potatoes or the regular sized ones, just make sure you cut them down to about ½-1 inch pieces so they will roast in the time allotted.
Oil – you can use olive oil or extra virgin olive oil. I like to use EVOO for a little extra flavor boost.
Kosher Salt and Pepper – season those potatoes up really well!
Fresh Herbs – a combo of fresh chopped dill, chives, parsley and rosemary flavor these potatoes REALLY REALLY well!!!
Coarse Ground Dijon Mustard – also called stone ground mustard. This ingredient helps emulsify the oil into the herb sauce. It also adds a nice tang to the potatoes.
Lemon – this is considered an acid in this recipe and really brightens up the flavor of the potatoes and herbs.
Garlic – fresh raw garlic added to the herb sauce is so amazing. It is only cooked in the oven for about 5 minutes so you get a nice kick of garlic when you eat the Herbed Roasted Potatoes.
Parmesan Cheese – inexpensive shaker parmesan cheese is PERFECT for these potatoes.
How To Make Herb Roasted Potatoes
This is a quick overview of the steps taken to make these Roasted Herbed Potatoes. For more detailed instructions and ingredients, pop down to the recipe card.
Step 1
Cut the Yukon Gold potatoes into smaller 1 inch pieces. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes.
Step 2
Chop up the herbs: Dill, Parsley, Chives and Rosemary.
Step 3
Make the garlic, lemon herbed sauce for the potatoes.
Step 4
Remove the potatoes from the oven and coat with the herb sauce.
Step 4
Sprinkle on the parmesan cheese and pop back in the oven for another 5 minutes.
Step 4
Give them a good toss and serve hot!
They also make amazing leftovers, warmed in the microwave for about 30 seconds.
Two Menus for Herbed Potatoes
Like I said before these potatoes make an amazing side dish as well as a breakfast or brunch potato! Here are two menus that are knock-out delicious:
Dinner Menu
Add these dishes to your Roasted Herbed Potatoes!
Brunch Menu
This would be a great brunch menu with Herbed Potatoes, or add fruit for breakfast.
Recipe Tips to remember
- Cut the potatoes all about the same size so they cook evenly.
- Use fresh herbs for the most flavor.
- Shaker parmesan is great for this recipe!
- Use Extra Virgin Olive Oil for the most flavor.
- Sub thyme for the rosemary, if you prefer.
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Herb Roasted Potatoes Recipe + Video
Equipment
Ingredients
Potatoes
- 3 lbs small baby Yukon Gold potatoes - cut into bite sized pieces, about ½ inch
- ¼ cup Olive oil or EVOO - + 2 Tbsp.
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Herbed Sauce
- 3 Tbsp. lemon juice - fresh squeezed
- 2 garlic cloves - minced
- 2 tsp. coarse ground Dijon mustard
- 2 Tbsp. fresh chives - chopped
- 2 Tbsp. fresh dill - chopped
- 2 Tbsp. fresh parsley - chopped
- ½ tsp. fresh rosemary - chopped
- ¼ teaspoon kosher salt
- ¼ cup parmesan cheese - shaker parm is great!
Instructions
Roasted Potatoes
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil.
- No need to peel the potatoes, simply wash and then cut into about ½ inch pieces.3 lbs small baby Yukon Gold potatoes
- Place the cut Yukon potatoes on the baking sheet and toss them with olive oil, kosher salt and pepper. Roast the potatoes for 25 minutes or until tender and starting to nicely brown.¼ cup Olive oil or EVOO, 1 teaspoon kosher salt, 1 teaspoon pepper
Herbed Sauce
- While the potatoes are roasting, mix the olive oil with the lemon juice, garlic, coarse ground Dijon mustard and kosher salt. Whisk to emulsify.3 Tbsp. lemon juice, 2 garlic cloves, 2 tsp. coarse ground Dijon mustard, ¼ teaspoon kosher salt
- Chop all the herbs and then Add into the sauce. Stir to combine – it will be thick.2 Tbsp. fresh chives, 2 Tbsp. fresh dill, 2 Tbsp. fresh parsley, ½ tsp. fresh rosemary
Finishing
- Remove the potatoes from the oven and toss immediately with the olive oil/herb mixture and sprinkle with the parmesan cheese.¼ cup parmesan cheese
- Return to the oven and roast for an additional 5 minutes.
- Remove, taste and adjust seasoning (salt and pepper) if desired and serve warm!
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
Recipe Tips and Notes:
- Cut the potatoes all about the same size so they cook evenly.
- Use fresh herbs for the most flavor.
- Shaker parmesan is great for this recipe!
- Use Extra Virgin Olive Oil for the most flavor.
- Sub thyme for the rosemary if you prefer.
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