Looking for an easy, gourmet-tasting side dish for holidays or weeknight dinners? You can’t go wrong with these crispy roasted potatoes with fresh herbs, capers and olives. The baby potatoes are soft and creamy on the inside and crispy on the outside.
Whether you need a side dish for Thanksgiving or something to go with for dinner tonight, I think you’ll enjoy these crispy roasted potatoes seasoned with rosemary, thyme, capers and olives.
This potato side dish is really easy to make, using ingredients you have on hand, plus a few unexpected “gourmet” additions. You can serve these baby potatoes with turkey, ham or prime rib, as part of your Thanksgiving, Christmas or Easter meal.
Or pair them with chicken, pork or your favorite cut of beef. Herb roasted potatoes go with everything!
You can scroll to the end of this post for the full recipe and ingredient list. But you may want to keep reading for more tips on how to make the perfect crispy roasted potatoes.
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TO MAKE crispy roasted baby potatoes, YOU WILL NEED:
- New or baby potatoes – Choose small new potatoes to save yourself the chore of cutting and quartering the potatoes.
- Capers – These unripened green flower buds from the caper bush are brined and give a salty, tangy flavor to dishes.
- Black olives – I recommend using high-quality, flavorful olives for this recipe rather than canned varieties that can be bitter.
- Fresh herbs – This recipe uses fresh thyme and rosemary, but you can experiment with other fresh or dried herbs.
- Olive oil – Choose a high-quality olive oil with a good flavor.
- White wine vinegar – White wine vinegar is known for its light delicate flavor; don’t substitute regular white vinegar.
HOW TO MAKE Herb Roasted Potatoes
For potatoes that are soft on the inside and cirspy on the outside begin by parboiling them and allowing them to cool slighty before roasting.
While the potatoes are parboiling, chop the fresh herbs, capers and olives.
If you don’t have fresh herbs, you can substitute dried herbs, Since dried herbs have a more concentrated flavor, substitute 1 teaspoon of dried herbs for each tablespoon of fresh herbs in the recipe.
Combine the capers, olives, thyme, rosemary, olive oil, and vinegar in a large bowl and mix well.
Add the potatoes and toss gently to coat with the seasoning mixture.
Add salt and pepper to taste, being mindful that the capers and olives will give the dish a salty flavor.
Roast for 40 to 45 minutes in a shallow roasting pan or on a sheet pan. For maximum crispiness, be sure to spread the potatoes out in a single layer, with space between them.
REcipe Notes & TIPS
If you want to save a step, you don’t have to boil the potatoes before roasting. They’ll still taste good, but they may be more dried out and less crispy than ones that have been parboiled.
You may have to adjust the cooking time if you skip the parboiling step. The potatoes are ready when they’re tender and the skin is crisped.
If you don’t want to dirty a bowl, you can add the drained, parboiled potatoes to the baking dish and mix the herb/oil mixture in the dish they will be cooked in. This saves time and clean up.
MORE Delicious side dishes
If you enjoyed this recipe, try one of these other vegetables or sides:
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Looking for an easy, gourmet-tasting side dish for holidays or weeknight dinners? You can't go wrong with these crispy roasted potatoes with fresh herbs, capers and olives. The baby potatoes are soft and creamy on the inside and crispy on the outside.
- 2-2.5 lbs small (new) potatoes
- 1.5 Tablespoons capers
- 2 Tablespoons black olives
- 1 Tablespoon thyme leaves chopped
- 1 Tablespoon rosemary chopped
- 3 Tablespoons olive oil
- 1.5 Tablespoon white wine vinegar
- Salt (optional) Capers and olives typically have salt on them already, so you may not need to add any
- Pepper to taste (optional) optional
Preheat the oven to 450 degrees.
Wash the potatoes. Slice each small potato in half.
Place the potatoes in a pot and cover with water. Boil on medium-high heat for 12 to 14 minutes.
Drain the potatoes and place in a large bowl and let cool for a few minutes.
Cobmine the capers, olives, thyme, rosemary, olive oil, and vinegar in a large bowl and mix well.
Add the potatoes to the olive oil and herb mixture. Toss to coat. Season with salt and pepper, if desired.
Place the potatoes in a roasting dish or on a sheet pan and cook for 40-45 minutes until the skin is crispy.
Let cool briefly before serving.
To save time and cleanup, you can add the drained potatoes to the baking dish and mix the herb/oil mixture in the dish they will be cooked in.
You can skip the parboiling and adjust the roasting time. Potatoes that have not been boiled may not be as tender and crispy.