Looking for a quick and easy side that your family will love? Try these delicious Herb Roasted Baby Potatoes and forget about the frozen fries! With their crispy skins and creamy interiors, they’re perfectly at home piled up next to roast chicken or served as home fries come breakfast time. Even better, by choosing a variety of colorful taters, you’ve got a side that looks as good as it tastes!

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Quick and Easy!

These Herb Roasted Baby Potatoes are the perfect side to add to your weeknight (or Saturday morning!) rotation. On the table in 30 minutes or less with only 5 minutes of actual prep time, you’ll love how easy this recipe is.

There’s nothing fussy about these baby potatoes! Simply rinse and slice, toss with oil, herbs, and seasonings, and bake. That’s it! They’re truly that easy and are oh so versatile. Delicious with any meat and wonderful with breakfast, you’ll have no trouble making room for these on your menu.

Feel free to tweak the herbs to your heart’s content. I used fresh rosemary, thyme, and parsley, but don’t hesitate to experiment with what you’ve got. If you’re out of fresh herbs, you can substitute 1½ teaspoons dried.

Delicious and Nutritious!

Despite what you may have heard, potatoes are not merely empty calories. A good source of vitamins C, B⁶ , and folate, plus potassium, copper, and fiber, potatoes are a worthy addition to your shopping list. They’re a great source of complex carbohydrates for lasting energy and even have a little protein for good measure.

As with all things, portion matters. One serving of potatoes is about 5 ounces or 1 cup. Naturally nutritious, watch out for cooking methods and toppings that can turn the innocent potato into something better saved for an occasional treat!

Finding Colorful Baby Potatoes

Though you are more than welcome to use just one variety of baby potato, I love the colorful combination of red potatoes, Yukon Golds and these exotic purple potatoes! I was able to buy mine from Safeway and they were available both pre-packaged and in bulk.

Not only do they look fantastic, but adding a variety of colorful fruits and vegetables to your diet is a great way to boost your intake of antioxidants. Though research into the details is ongoing, antioxidants from plant-based foods have an important role to play in neutralizing harmful free radicals in the body, potentially reducing risk for many chronic diseases.

You can learn more about antioxidants and their purported benefits here!

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Herb Roasted Baby Potatoes

These Herb Roasted Baby Potatoes are an easy and delicious side that both look and taste fantastic!

Course Breakfast, Side Dish

Keyword Baked, Crispy, Herbs, Parsley, Potatoes, Roasted, Rosemary, Thyme

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5

Ingredients

• 1½ pounds baby potatoes (get a variety, if you can!)
• 2 tsp olive oil
• ½ tsp kosher salt
• ⅛ tsp black pepper, ground
• 1½ Tbsp minced fresh herbs (I used rosemary, parsley, and thyme)
• Oil cooking spray

Instructions

• Preheat your oven to 400° and line a baking sheet with parchment paper or a silicone liner. Set aside.
• Give your potatoes a good rinsing and then slice into quarters or sixths, depending on how big your baby potatoes are. Dump your cut potatoes into the center of your pan.
• Drizzle over the olive oil and give the potatoes a good tossing with your hands. Sprinkle over the salt, pepper, and fresh herbs and then toss again. Spread the potatoes out evenly on your pan.
• Pop the pan into the preheated oven and bake for 15 minutes. Give the potatoes a stir, spritz with cooking spray, and then bake for another 10 minutes. The potatoes are done when they're spotted golden brown on the outside and soft within. Taste for seasoning and adjust as needed. Serve hot and enjoy!

Notes

Nutrition information per serving (1/5 of recipe): 120 calories, 2 g total fat, 0 g saturated fat, 24 g carbohydrate, 2 g fiber, 3 g protein

Did you try this recipe for Herb Roasted Baby Potatoes? Let me know how it went down in the comments!

Hungry for MORE? Check out these other delicious recipes straight from the Diet Oracle’s kitchen!

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If you’re looking for something traditional to add to your St. Patrick’s Day menu, this recipe for Colcannon with Leeks & Kale is an Irish classic! The epitome of rustic comfort food, you’ll love the savory flavor of this humble Irish staple. Creamy mashed potatoes come together with gently sautéed leeks and kale to make the perfect side, whether you’re enjoying a hearty stew or your favorite roasted chicken. So if you want something equally authentic and delicious to add to your St. Patty’s Day table, look no further than this recipe for Colcannon with Leeks & Kale!

Disclosure: This post contains affiliate links. This means I may earn a small commission at no extra cost to you when you shop with these links, which helps to make this blog possible. Thank you for your support!

Traditional Irish Fare

If you’ve never heard of Irish colcannon, it’s quintessential homestyle cooking at its finest–flavors that are simple but so satisfying. According to my trusty Food Lover’s Companion, colcannon is, “a delicious Irish peasant dish of milk and butter-moistened mashed potatoes mixed with finely chopped cooked onion and kale or cabbage.” In my rendition of colcannon, I reached for curly kale and tender leeks. Leeks, being a milder cousin to both garlic and onions, add a subtle flavor your whole family can enjoy.

A Lighter Colcannon

To lighten this colcannon recipe without losing any of the creamy texture or flavor, I turned to one of my favorite resources, The Best Light Recipe by the Editors of Cooks Illustrated Magazine. If you’ve ever wondered how to lighten up your favorite recipes, you just can’t go wrong with this excellent cookbook! Perhaps even more invaluable than the recipes themselves are the explanations and insights shared by the editors, revealing why some substitutions work while others fail terribly. Save yourself the stress and disappointment and learn from their testing and expertise!

Though the Best Light Recipe doesn’t offer up a recipe for traditional Irish colcannon per se, I was confident their lighter rendition of mashed potatoes would be the key to my quagmire. Like mashed potatoes, colcannon relies on a hearty usage of butter and milk or cream to both moisten and add a creamy richness to the dish. Using their suggested substitution of 2% milk, a bit of light sour cream, and just a small amount of butter, I was able to create a colcannon recipe with vastly lower amounts of fat without sacrificing anything.

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Colcannon with Leeks & Kale

If you’re looking for something traditional to add to your St. Patrick’s Day menu, this recipe for Colcannon with Leeks and Kale is an Irish classic!

Course Side Dish

Cuisine Irish

Keyword Colcannon, Kale, Leeks, Potatoes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 2 lb russet potatoes, peeled and diced
• 2 Tbsp butter, divided
• 2 leeks, quartered, sliced, and carefully washed to remove sand (white and pale green parts only)
• 1 cup fresh kale, chopped small (remove and discard and tough veins/stems)
• 3/4 cup 2% milk, warmed
• 1/4 cup light sour cream
• 1 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper

Instructions

• Fill a medium-sized pot with water. Add the diced potatoes and bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 20 minutes.
• Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the chopped leeks and kale and saute until tender, about 10 minutes. About halfway through the cooking time, add a bit of water (about 2 Tbsp) to prevent the pan from getting too dry and to help steam the veggies.
• Once the potatoes are done, strain the pot and return the potatoes either to the pot or to the mixing bowl of your standing mixer. Add the warm milk, the remaining 1 Tbsp of butter, and the sour cream to your hot potatoes. Using either a hand mixer or the paddle attachment on your stand mixer, slowly begin to beat the potatoes until creamy and smooth.
• Once the potatoes are mashed, fold in the sauteed leeks and kale plus the salt and pepper. Have a taste and adjust to seasoning to your liking. Serve hot and enjoy!

Notes

Nutrition information per serving (1/8 of recipe): 158 calories, 4 g fat, 3 g saturated fat, 27 g carbohydrate, 2 g fiber, 4 g protein

Did you try this recipe for Colcannon with Leeks & Kale? Let me know how it went down in the comments!

P.S. For another fantastic recipe for your St. Patrick’s Day menu, be sure to try my Cheddar & Herb Beer Bread!

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