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Roasted Baby Potatoes with Thyme and Rosemary

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This recipe for roasted baby potatoes with thyme and rosemary is a simple yet elegant side dish that perfectly complements any main meal. By roasting the potatoes at a high temperature, you achieve a wonderfully crisp exterior while maintaining a fluffy, tender centre. The combination of fresh woody herbs and pungent garlic provides a deep, savoury flavour that enhances the natural sweetness of the new potatoes without the need for excessive salt.

As a heart-healthy option, this dish relies on a small amount of olive oil, a source of monounsaturated fats, to achieve that signature golden colour. It is an ideal accompaniment for grilled fish, lean roast meats, or a vibrant vegetarian traybake. Quick to prepare and naturally gluten-free, these herb-flecked potatoes are a versatile addition to your weekly recipe repertoire.

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Ingredients for Roasted Baby Potatoes with Thyme and Rosemary

  • Baby potatoes

  • Fresh thyme, chopped

  • Fresh rosemary, chopped

  • Garlic, chopped

  • Olive oil

How to make Roasted Baby Potatoes with Thyme and Rosemary

Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.

Roast on a baking sheet in a 232°C oven for about 30 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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