These potatoes are a weeknight winner and a party-side champion. They combine a crunchy, deeply golden exterior with a tender interior, then finish with garlicky butter and a bright, crowded handful of fresh herbs. No single herb dominates; they sing together.

I like them because they’re practical: basic pantry techniques — parboiling, roughing up, high-heat roasting — deliver restaurant-level texture without fuss. The final step of hot garlic butter and generous herbs turns simple roast potatoes into something celebratory, and they come together fast if you plan the steps.

Below I’ll walk you through exactly what I used and why, plus the small timing and technique details that keep these from coming out greasy or limp. There are substitution options, storage pointers, and troubleshooting notes from my test kitchen so you can make them reliably every time.

What You’ll Gather

Ingredients

2 pounds petite gold potatoes, halved — small uniform pieces roast evenly; leaving skins on adds texture and flavor.
½ teaspoon baking soda — raises the alkalinity of the parboil water to help the potato surface break down and get rough for extra crispness.
kosher salt and pepper — seasoning at multiple stages builds flavor; kosher salt is easier to manage for even seasoning.
2 tablespoons olive oil — helps the potatoes crisp in the oven and keeps the exterior dry and golden.
6 tablespoons unsalted butter — melts into a fragrant garlic butter that coats the potatoes; unsalted lets you control final salt.
4 garlic cloves, minced — gives immediate aromatic punch when added to warm butter; mince finely so the flavor disperses.
⅔ cup chopped fresh herbs, such as basil, parsley, cilantro, dill, chives, green onions — a mix adds complexity; chop just before tossing to keep them bright.

Garlicky Crispy Potatoes with All The Herbs: How It’s Done

Preheat the oven to 450°F (230°C). Bring a large pot of water to a boil.
Add the halved potatoes, ½ teaspoon baking soda, and a few big pinches of kosher salt to the boiling water. Boil until the potatoes are just slightly fork-tender, about 10–12 minutes.
Drain the potatoes well, return them to the pot for 1 minute to let steam evaporate and the surfaces dry slightly.
Transfer the potatoes to a significantly larger bowl. Drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and freshly ground black pepper to taste. Shake and toss the potatoes vigorously in the bowl for a few minutes until the cut surfaces look rough and coated with a pasty layer of potato — this helps them crisp.
Spread the potatoes in a single layer on a large rimmed baking sheet.
Roast for 20 minutes, then shake the pan or use a spatula to flip the potatoes. Roast for an additional 15–20 minutes, or until the potatoes are deeply golden and crisp. Check them and continue roasting a bit longer if needed.
While the potatoes roast, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add the 4 minced garlic cloves and cook, stirring, about 30–45 seconds until fragrant, then remove the pan from the heat.
Chop the fresh herbs and combine to measure 2/3 cup.
Transfer the roasted potatoes to a large plate or bowl. Drizzle evenly with the garlic butter, sprinkle the chopped herbs over the top, and gently toss to combine. Taste and adjust salt and pepper if needed. Serve immediately.

Why I Love This Recipe

It hits contrast and texture perfectly: fluffy center, crackly edge. The baking soda parboil is a small trick that makes a huge difference — it roughens the surface so you get more browning and better bite. Then roast at a high temperature so you don’t dry out the interior while chasing crispness.

The herb finish turns roasted potatoes into a fresh, green dish. It brightens the rich butter and garlic and makes the plate feel lively. That herb mix is forgiving: work with what’s in your market or garden.

Allergy-Friendly Substitutes

Butter-free: swap the 6 tablespoons unsalted butter for 6 tablespoons neutral oil (avocado or light olive oil) or a vegan butter to keep the buttery mouthfeel without dairy.
Garlic-free: omit the 4 garlic cloves and use a few teaspoons of lemon zest and a pinch of smoked paprika for aroma and a little smoke.
Herb adjustments: if you’re sensitive to a specific herb (like cilantro), use more parsley, chives, or green onions from the listed ⅔ cup mix — they still give freshness.
Low-sodium: reduce the added kosher salt during parboil and at toss; finish with a squeeze of lemon or a sprinkle of vinegar to lift flavor without as much salt.

Equipment Breakdown

Large pot — for boiling the potatoes; you want enough room so they cook evenly without crowding.
Large rimmed baking sheet — a rimmed sheet keeps the potatoes on the pan and allows good airflow around them for even browning.
Significantly larger bowl — big enough to toss potatoes vigorously so their cut surfaces roughen without spilling.
Small saucepan — to melt butter and gently cook garlic just until fragrant.
Spatula or rim shake — to flip or shake the pan at the halfway roast point for even color.
Sharp knife and cutting board — for halving potatoes and chopping the herb mix finely.

Easy-to-Miss Gotchas

Under- or over-parboiling: fork-tender in 10–12 minutes is the target. Too soft and they fall apart when tossed; too firm and the inside won’t be tender after roasting.
Not drying the potatoes: after draining, returning them to the pot for 1 minute is critical. Surface moisture prevents crisping.
Too much oil early: 2 tablespoons is enough for crisping. More oil can make the potatoes greasy and inhibit the golden crust.
Overcrowding the baking sheet: potatoes should sit in a single layer with a little space. Crowding steams them and ruins the crisp.
Burning garlic: add garlic to butter on low heat and remove from heat after 30–45 seconds once fragrant. Garlic will continue to infuse; don’t brown it or it turns bitter.

Customize for Your Needs

Spicier: add a pinch of red pepper flakes to the garlic butter or a dusting of smoked paprika before roasting for heat and color.
Greener: increase the ratio of parsley and chives in the ⅔ cup herbs for a more herbaceous finish.
More crisp: use convection roast if your oven has it, and keep a close eye the last 5–10 minutes so they don’t overbrown.
Make it tangy: finish with a squeeze of lemon or a splash of sherry vinegar after tossing with the herbs to brighten the dish.

Notes from the Test Kitchen

In tests, the baking soda step is non-negotiable if you want extra surface roughness and maximum browning. I tried skipping it and the potatoes were fine but lacked that coveted crunch. The vigorous shaking/toss after oiling is where the magic happens — you’ll see the cut faces become slightly pasty and matte; that texture crisps up beautifully.

Oven variation matters. If your oven runs hot, lower the temp to 425°F and extend the time slightly; if it’s slow to brown, finish under the broiler for a minute while watching closely. Also, don’t skip returning the potatoes to the pot for a minute after draining — that evaporative step removes excess surface water and improves crisping.

Storing Tips & Timelines

Refrigerate: place cooled leftovers in an airtight container and refrigerate for up to 3 days.
Freeze: not recommended for maintaining crisp texture; the interior becomes mealy after freezing and thawing.
Reheat: for best texture, reheat on a rimmed baking sheet at 425°F for 8–12 minutes or until hot and crisp. Avoid the microwave unless you don’t mind losing crispness.
Make-ahead: you can parboil and rough-toss the potatoes, then refrigerate them in a single layer for a few hours before roasting. Bring them to room temp and roast as directed.

Quick Q&A

Can I use russets or red potatoes? Yes. Petite golds are ideal for even size and thin skins, but russets give a fluffier interior and reds hold their shape well. Adjust parboil time slightly for larger pieces.
Can I skip the herbs? Technically yes, but the herb finish adds brightness that complements the rich garlic butter. Try a lemon zest and parsley combo if you want simpler.
What if my potatoes aren’t crisp after roasting? Increase oven temperature slightly, make sure the pan isn’t crowded, and check that the cut surfaces were roughened during the toss step.
Is the baking soda safe to use? Yes. The small amount changes pH to speed surface breakdown and improve browning; it won’t leave a chemical taste if you rinse and drain properly.

Let’s Eat

Serve these garlicky, herb-finished potatoes hot from the bowl so the butter glistens and the herbs release their aroma. They pair beautifully with roasted meats, grilled fish, or a simple green salad. For a weekend brunch, add a squeeze of lemon and a soft-boiled egg on top for richness and a runny yolk that becomes the sauce.

Make a double batch if you’re feeding a crowd — they reheat predictably and everyone will ask for the recipe. Enjoy, and don’t be shy with the herbs; they’re the finish that lifts everything.

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Garlicky Crispy Potatoes with All The Herbs.

Crispy roasted petite gold potatoes tossed with garlicky butter and a mix of fresh herbs.

Prep Time35

Cook Time1

Total Time1 35

Course: Side Dish

Servings: 4 servings

Ingredients

2 poundspetite gold potatoes halved
1/2 teaspoonbaking soda
kosher salt and pepper
2 tablespoonsolive oil
6 tablespoonsunsalted butter
4 garlic cloves minced
2/3 cupchopped fresh herbs such as basil, parsley, cilantro, dill, chives, green onions

Instructions

Preheat the oven to 450°F (230°C). Bring a large pot of water to a boil.
Add the halved potatoes, ½ teaspoon baking soda, and a few big pinches of kosher salt to the boiling water. Boil until the potatoes are just slightly fork-tender, about 10–12 minutes.
Drain the potatoes well, return them to the pot for 1 minute to let steam evaporate and the surfaces dry slightly.
Transfer the potatoes to a significantly larger bowl. Drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and freshly ground black pepper to taste. Shake and toss the potatoes vigorously in the bowl for a few minutes until the cut surfaces look rough and coated with a pasty layer of potato — this helps them crisp.
Spread the potatoes in a single layer on a large rimmed baking sheet.
Roast for 20 minutes, then shake the pan or use a spatula to flip the potatoes. Roast for an additional 15–20 minutes, or until the potatoes are deeply golden and crisp. Check them and continue roasting a bit longer if needed.
While the potatoes roast, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add the 4 minced garlic cloves and cook, stirring, about 30–45 seconds until fragrant, then remove the pan from the heat.
Chop the fresh herbs and combine to measure 2/3 cup.
Transfer the roasted potatoes to a large plate or bowl. Drizzle evenly with the garlic butter, sprinkle the chopped herbs over the top, and gently toss to combine. Taste and adjust salt and pepper if needed. Serve immediately.