Crispy Herbed Roasted Potato Salad
Crispy Herbed Roasted Potato Salad – The best way to enjoy potatoes at a cookout. After making this many times, I discovered the trick to perfectly crispy potatoes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Rhubarb Crisp and Crispy Rhubarb Raspberry Cookies.
Why This Crispy Herbed Roasted Potato Salad Is Pure Comfort
- Crispy on the outside, tender on the inside
- Packed with fresh herbs and garlic flavor
- Easy to make ahead for potlucks and BBQs
- Better than takeout and healthier too
What You'll Need for Crispy Herbed Roasted Potato Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- Salt and pepper, to taste
- 1 tsp paprika (optional, for color)
- Optional: Chopped fresh parsley, for garnish
- Optional: Crumbled feta or blue cheese (optional)
📝 Ingredient Notes
- Baby potatoes: Use small to medium-sized potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Ensures crispy potatoes and adds flavor. → See on Amazon
- Sharp kitchen knife — Makes mincing garlic and chopping herbs a breeze. → See on Amazon
How to Make Crispy Herbed Roasted Potato Salad
- Prepare potatoes: Cut potatoes in half or quarters, depending on size. Leave small ones whole.
- Toss with oil and herbs: In a large bowl, combine potatoes, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss until evenly coated.
- Roast: Spread potatoes on a baking sheet lined with parchment paper. Roast at 425°F (220°C) for 25-30 minutes, or until crispy and golden.
- Serve: Transfer potatoes to a serving dish. Garnish with fresh parsley and crumbled cheese (if using). Serve warm or at room temperature.
Cook's Tips for Perfect Crispy Herbed Roasted Potato Salad
- Common mistake and fix: Don't overcrowd the baking sheet. Use two sheets if needed to ensure crispy potatoes.
- Make-ahead tip: Roast potatoes ahead of time and reheat in the oven before serving for best results.
- Storage tip: Store leftovers in the fridge for up to 5 days. Reheat in the oven to maintain crispiness.
Storing & Reheating Crispy Herbed Roasted Potato Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Can be made ahead and served at room temperature.
Freezing Crispy Herbed Roasted Potato Salad
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-15 minutes. Microwave: Microwaving may cause potatoes to lose their crispiness.
Recipe Notes
- Chef tip: For extra crispiness, toss potatoes with 1 tbsp cornstarch before roasting.
- Make-ahead: Roast potatoes ahead of time and reheat before serving.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or roasting for a few more minutes.
Want to level up this recipe?
High-quality baking sheet — Ensures even heat distribution for perfectly crispy potatoes. → Check price on Amazon
Crispy Herbed Roasted Potato Salad
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
Seasonings
- Salt and pepper, to taste
- 1 tsp paprika (optional, for color)
Optional Toppings
- Chopped fresh parsley, for garnish
- Crumbled feta or blue cheese (optional)
Instructions
- Prepare potatoes: Cut potatoes in half or quarters, depending on size. Leave small ones whole.
- Toss with oil and herbs: In a large bowl, combine potatoes, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss until evenly coated.
- Roast: Spread potatoes on a baking sheet lined with parchment paper. Roast at 425°F (220°C) for 25-30 minutes, or until crispy and golden.
- Serve: Transfer potatoes to a serving dish. Garnish with fresh parsley and crumbled cheese (if using). Serve warm or at room temperature.
Notes
- Chef tip: For extra crispiness, toss potatoes with 1 tbsp cornstarch before roasting.
- Make-ahead: Roast potatoes ahead of time and reheat before serving.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or roasting for a few more minutes.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 375°F (190°C) for 10-15 minutes.
- Microwave reheat: Microwaving may cause potatoes to lose their crispiness.
- Make ahead: Can be made ahead and served at room temperature.
Nutrition Per Serving
- Calories: 210
- Protein: 4g
- Fat: 10g
- Carbs: 28g
- Fiber: 3g
- Sugar: 3g
- Sodium: 450mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Herbed Roasted Potato Salad FAQs
Yes, roast potatoes ahead of time and reheat before serving for best results.
Ensure potatoes are not overcrowded on the baking sheet and roast at a high enough temperature.
No, frozen potatoes will not achieve the same crispiness as fresh ones.
Store in an airtight container in the fridge for up to 5 days. Reheat in the oven to maintain crispiness.
This potato salad pairs well with grilled meats, like chicken or steak, and is a perfect side for BBQs and cookouts.
A Warm Final Note
I can’t wait for you to try Crispy Herbed Roasted Potato Salad 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!
