Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini
Garlic Herb Roasted Potatoes are crispy on the outside, tender on the inside, and packed with flavor. After making this many times, I’ve discovered the trick to perfectly crispy potatoes every time. The golden, crispy edges and fresh herb aroma will make your kitchen feel cozy and inviting. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try these Crispy Rhubarb Raspberry Cookies for dessert and For a cozy dinner, pair these potatoes with this Delicious Rhubarb Pudding Cake.
Why This Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini Is Pure Comfort
- Crispy golden edges with tender insides
- Fresh herb flavor with garlic and parmesan
- Easy, better than takeout, and ready in 30 minutes
- Perfect side dish for any meal
What You'll Need for Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs baby potatoes
- 2 medium carrots
- 1 medium zucchini
- 4 cloves garlic
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated parmesan cheese
- Optional: Fresh parsley, chopped
- Optional: Additional grated parmesan cheese
📝 Ingredient Notes
- Baby potatoes: Cut larger potatoes in half or quarters to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for crispy edges. → See on Amazon
- Parchment Paper — Prevents potatoes from sticking and makes cleanup easy. → See on Amazon
How to Make Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini
- Prepare the vegetables: Cut potatoes, carrots, and zucchini into bite-sized pieces. Toss with olive oil, garlic, thyme, rosemary, salt, and pepper.
- Roast the vegetables: Spread the vegetables on a parchment-lined baking sheet. Roast at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crispy.
- Finish and serve: Toss the roasted vegetables with parmesan cheese. Garnish with fresh parsley and additional parmesan if desired. Serve hot.
Cook's Tips for Perfect Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini
- Common mistake and fix: Undercooking: Ensure potatoes are cut into even sizes and roast until tender and golden.
- Expert tip: For extra crispy potatoes, toss them with a tablespoon of cornstarch before roasting.
- Time-saving tip: Prepare the vegetables ahead of time and store in the fridge until ready to roast.
Storing & Reheating Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the vegetables ahead of time and store in the fridge until ready to roast.
Freezing Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in the oven.
Recipe Notes
- Chef tip: For extra flavor, try adding a sprig of fresh rosemary to the baking sheet while roasting.
- Best substitution: Substitute baby potatoes with fingerling potatoes for a similar texture and flavor.
- Make-ahead: Prepare the vegetables ahead of time and store in the fridge until ready to roast. Roast just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and roasting for a shorter time.
Want to level up this recipe?
Garlic Press — Makes mincing garlic quick and easy. → Check price on Amazon
Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 2 medium carrots
- 1 medium zucchini
- 4 cloves garlic
- 1/4 cup olive oil
Seasonings
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated parmesan cheese
Optional Toppings
- Fresh parsley, chopped
- Additional grated parmesan cheese
Instructions
- Prepare the vegetables: Cut potatoes, carrots, and zucchini into bite-sized pieces. Toss with olive oil, garlic, thyme, rosemary, salt, and pepper.
- Roast the vegetables: Spread the vegetables on a parchment-lined baking sheet. Roast at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crispy.
- Finish and serve: Toss the roasted vegetables with parmesan cheese. Garnish with fresh parsley and additional parmesan if desired. Serve hot.
Notes
- Chef tip: For extra flavor, try adding a sprig of fresh rosemary to the baking sheet while roasting.
- Best substitution: Substitute baby potatoes with fingerling potatoes for a similar texture and flavor.
- Make-ahead: Prepare the vegetables ahead of time and store in the fridge until ready to roast. Roast just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and roasting for a shorter time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in the oven.
- Make ahead: Prepare the vegetables ahead of time and store in the fridge until ready to roast.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 12g
- Carbs: 38g
- Fiber: 5g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini FAQs
Prepare the vegetables ahead of time and store in the fridge until ready to roast. Roast just before serving to maintain crispiness.
Ensure potatoes are cut into even sizes and roast at a high enough temperature for long enough. Try increasing the oven temperature and roasting for a shorter time.
Yes, toss the vegetables with oil and seasonings, then air fry at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
Reheat in the oven at 350°F (180°C) for 10-15 minutes or in the microwave for 1-2 minutes, then crisp up in the oven.
Yes, these Garlic Herb Roasted Potatoes are a perfect side dish for Thanksgiving. They can be made ahead of time and reheated just before serving.
A Warm Final Note
I can’t wait for you to try Crispy Garlic Herb Roasted Potatoes with Carrots and Zucchini and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
