Go Back
–+ servings
Herb roasted potatoes being scooped up on wooden serving spoon.
Print

Herb Roasted Potatoes Recipe + Video

These Herb Roasted Potatoes are over-the-top! Roasted 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 make a great side dish or breakfast/brunch potato.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5
Calories 338kcal
Author Susie Weinrich

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
    Yukon gold potatoes quartered and placed on a foil covered baking sheet.
  • 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
    Oil being poured over chopped Yukon potatoes on a foil covered baking sheet.

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
    Hand holding up fresh herbs mixed with seasoning and oil in a glass measuring cup.

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
    Parmesan cheese being sprinkled over herb roasted potatoes on a baking sheet.
  • Return to the oven and roast for an additional 5 minutes.
  • Remove, taste and adjust seasoning (salt and pepper) if desired and serve warm!
    Roasted Yukon Gold Potatoes coated in an herb sauce and parmesan cheese

Video

Notes

  1. Cut the potatoes all about the same size so they cook evenly.
  2. Use fresh herbs for the most flavor.
  3. Shaker parmesan is great for this recipe!
  4. Use Extra Virgin Olive Oil for the most flavor.
  5. Sub thyme for the rosemary if you prefer.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 824mg | Potassium: 1270mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1275IU | Vitamin C: 74mg | Calcium: 126mg | Iron: 3mg
QR Code linking back to recipe