My children are all about potatoes – baked, mashed, roasted, and of course, french fries.
While mashed is their all-time favorite (probably because they love making their “volcanoes” erupt with lots and lots of gravy), roasted new potatoes are a very close second.
The kids cannot wait to dig into them. In fact, they are on the menu for tonight along with my famous baked chicken thighs with lemons. But you can certainly serve this alongside any kind of main course!
Each mouthful is so rich in flavor. You’ll taste bursts of roasted garlic and fresh herbs with each bite.
I often use a little more garlic than what’s called for, because I can NEVER get enough garlic in my life!
Play with a selection of your favorite fresh herbs to create an unforgettable dish your family will keep asking for again and again. I love using fresh herbs like tarragon, rosemary, chives, and thyme in this recipe.
With this dish, it seems the smaller the better for the spud size. The skins get extra crispy, while the flesh inside stays creamy. It almost melts in your mouth!
I have used larger and mid-sized varieties as well, but this requires a bit of extra prep work. You will need to quarter these, or chop them into bite-sized pieces.
The last time I went to the market, I came across a selection of teeny tiny spuds that were perfect for this dish! I definitely encourage you to see what you can find at your local grocery store or farmers market.
Bring a splash of color to your dining room table with a mix of the purple variety of spuds. These make a fun, vibrant addition to your usual selection of red, yellow, and white.
Cooking this dish in a cast iron pan creates an amazing flavor and texture. And it’s so easy to saute on the stovetop and then roast in the oven, all in the same skillet!
We’re all for less cleanup after feeding the family!
Consult our review of the best cast iron cookware if you are shopping around for some new skillets and pans.
And while we’re on the topic… read up on what you need to know about cast iron cookware!
Now that you have all of our advice and helpful guides, let’s start cooking what’s sure to become your favorite new side dish.
|4 servings||15 minutes|
Your favorite carb gets a huge flavor makeover with our easy recipe for cast iron roasted new potatoes with assorted fresh herbs and garlic. Now on Foodal.
- 1 1/2 pounds new potatoes washed and cut in halves or fourths
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons assorted fresh herbs finely chopped
- Place potatoes in a medium saucepan or stockpot and cover with cold water. Bring to a boil, then simmer over medium heat for 7-8 minutes until potatoes start to become tender. Remove from heat, drain, and set aside.
- Preheat your oven to 425°F.
- Warm 2 tablespoons of olive oil in a large cast iron or oven-safe skillet over low heat. Add garlic to the skillet and cook until it has softened, about 1-2 minutes.
- Add potatoes, salt, pepper, and herbs to the pan. Toss to coat. Drizzle with the remaining 1 tablespoon of oil.
- Remove from the stovetop and place in the oven. Roast until potatoes have a lightly browned, crispy exterior and yield to the gentle pressure of a fork, about 10-15 minutes.
- Allow to cool slightly, transfer to a platter, and serve.
Cooking by the Numbers…
Step 1 – Boil the Spuds
Place the potatoes in a medium saucepan or stockpot and fill with cold water, enough to cover all of them by one additional inch.
Bring to a boil, then reduce to a simmer over medium heat. Cook for 7-8 minutes, until they start to become tender.
To check, pierce one of the pieces with a fork. If you can insert the fork in the flesh, but can feel that it is still a little solid, they are ready.
Remove from the heat and drain in a large colander. Set aside.
Step 2 – Soften the Garlic
Add 2 tablespoons of good cooking olive oil to your cast iron skillet, and warm over low heat.
Add garlic and gently cook until softened, but not browned. Keep in mind that the garlic will continue to cook in the oven.
Step 3 – Mix All Ingredients Together
Add the potatoes, salt, pepper, and herbs to the skillet. Toss until all ingredients are evenly combined. Drizzle with the remaining tablespoon of olive oil.
Step 4 – Roast
Place the skillet in an oven preheated to 425°F. Roast until the pieces look lightly browned and crispy, and are soft on the inside.
To test, insert a fork in one piece. If you can easily insert the fork without any opposing pressure, they are ready!
Step 5 – Serve and Enjoy!
Allow your newly roasted side dish to cool slightly before eating. The insides of the spuds will be steaming hot if you take a bite as soon as they come out of the oven.
Avoid the burnt tongues, and wait for just a few more minutes before chowing down on these small, herby delights!
Transfer to a large platter or bowl, and serve.
An Addictive Side Dish
I hope you enjoy this recipe just as much as my kids do for dinner!
But be warned…
Sometimes, it doesn’t even make it to the kitchen dinner table! I can guarantee that your family members (and you!) will be grabbing these warm and crispy bites of goodness straight from the pan.
Make sure you read our guides on how to clean your cast iron, and how to properly season it to maintain the best performance from this mighty skillet.
And you’ll want your cast iron in the best condition possible… because you’ll be making this scrumptious side pretty often!
Want more pointers on roasting veggies? Check out our roasting roots guide, as well as our very own roasted rosemary carrots and roasted stuffed Spanish onions recipe.
How do you like to use your cast iron for dinner meals? Do you have any special techniques for cooking your spuds? Share your favorite recipe ideas with us in the comment section below!
Love your potatoes? Then these recipes should give you food for thought:
- Kale Mashed Potatoes
- Roasted Rosemary Reds
- Lemon Baby Potatoes
- Quick and Crispy Roasted
- Quick and Easy Smashed Reds
Don’t forget to Pin It!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published September 28th, 2015. Revised and expanded on June 15th, 2017 by Nikki Cervone.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.
37 thoughts on “Cast Iron Roasted New Potatoes with Fresh Herbs”
A little extra garlic never hurt anyone 😉 I enjoy the occasional roast potato but I usually just default to the same herb/spice mix for mine. This particular mix looks and sounds so delicious. Makes me want to experiment, too. Never seen a blue potato, but they certainly make a lovely picture with the usual reds and whites!
The more garlic,the better!
I like the idea of cooking them in the oven. I’ve never tried that. I usually boil or microwave them initially, and then finish cooking them in a pan on the stove top. I’m going to try this recipe next time I make potatoes, because it sounds easier and less messy than my way. I enjoy mixing up the potato colors myself, and sometimes add in some sweet potatoes, as well.
I love how crispy they get in the oven. Delicious!
I love oven-roasted potatoes! Probably one of favourite go-to sides with a main of grilled steak. I find that with roasting spus, the red skinned ones as well as russets work the best for me since they give off this rich earthly aroma that I love about them. One thing though, with roasting, they tend to dry out if you even just leave them in for too long, resulting in a hard outer crust that isn’t exactly pleasant to chew into. I tend to have a little bowl of olive oil that I place them in and just use my hands to make sure they are well coated before the roasting. This helps to just keep the inside of the potatoes moist and also after the roasting, you get a nice, light aroma from the oil. One thing I also like to do is to make herbed olive oils, where instead of sprinkling the herbs onto the potatoes, I place them into a little glass bottle together with the oil and let them sit for a day or so to perfume the oil. After that, using this herbed-oil just gives the potatoes that extra lift and take the plain old vanilla spuds up a notch!
We have a new bag of potatoes in the kitchen. I have been looking at it for days trying to figure out what to do with it. I was thinking french fries but realized we have some premade bag of fries already in the freezer. Then I thought maybe I could bake then in the oven. This recipe will be perfect to use.
This looks absolutely amazing. I can’t stress enough how much I love potatoes, especially seasoned and fried. I have got to make this and make it look exactly like the picture. This would be a great side dish, but also would make a great little lunch too. This is so easy to make too which you can’t beat!
What a great idea! I have everything in the cabinet to make these and my father gave me a ten pound bag of potatoes yesterday. I wasn’t sure what I wanted to go with the chicken I will be roasting tonight, but these potatoes sound as if they would go great. Maybe a little corn on the cob to round it all out and it will be a great meal.
I never thought to use tarragon on potatoes before and I just LOVE garlic. I really think I add garlic to almost everything.
Wow these look absolutely beautiful! I just love oven roasted potatoes in the fall and winter. I will have to give this recipe a try. There’s just nothing better than crispy potatoes and the herb mix sounds delicious. I’m with you. I always love to add some extra garlic.
Usually when I prepare roasted potatoes, I just throw whatever spices I have lying around on them and hope it tastes good. I guess I never really thought of looking up a specific combination of spices that could maximize flavor. Also, I wish I could find little potatoes like you mentioned. The ones I find are always so big, even when I cut them the roasted potatoes are still pretty decently sized. I’d love to be able to pop them in my mouth without having to bite into them, so I guess I’ll be on the lookout for smaller ones. I can’t wait to try this recipe though!
I usually try a good mix, but the same ingredients are usually there. I always use rosemary and olive oil of course, and a lot of pepper and some salt, oregano or basil maybe, some garlic, and then after that is is really what I am in the mood for. I do use cayenne pepper and cajun like seasoning for some spice if it is called for.
I just love roated new potatoes. Some people simply boil until cooked through but I’ve always enjoyed a crispy skin. There’s no such thing as too much garlic where these beauties are concerned. If I’m showing off, I’ll slice the new potatoes in the “hasselback” way as they really do look fantastic once they have fanned out in the oven. It gives more surface area to go crispy too!
Um, “more garlic than what is called for” is standard operating procedure for me, haha. I don’t think there is such a thing as too much garlic. Okay, well, I guess if you get absolutely crazy with it, but otherwise, “too much” is usually just right for me.
These look heavenly. I had some at a restaurant once that looked like these, but I have never been able to duplicate them. These should be quite similar. I’m tempted to test them out right away and see.
I’m with the more garlic crowd on this one. I love roasted potatoes, but am too impatient to make them. However, I do like to add some chili flakes to them to spice them up rather than salt, but they are best with some onion gravy in my opinion. I know even people who avoid carbs will always sneak one onto their plate somehow.
I am going to have to try adding chili flakes. My husband will love that!
Mmm…I think I will be making some herb roasted potatoes tomorrow night with my slow cooker roast chicken after seeing this. What I need to do is incorporate blue potatoes. Why I’ve never done this, I don’t know. I’m totally with you on the garlic – the more the better! Besides a lot of garlic, I love using herbes de provence and turmeric with my roasted potatoes. But I’ll use whatever: rosemary, tarragon…I’ll use whatever herbs and spices I end up having on hand. I like mixing things up for a little variety. Now chili flakes, that’s an add that I’ve never even considered. I plan on giving that one a try as well.
I just bought a big bag of new potatoes, so that is what is on the menu for tonight. Loving all the spice suggestions!
If I am having people over for dinner or supper, I very often do potatoes this way. The only difference is that I buy small, new potatoes and don’t bother to part-boil them them before roasting. I simply toss them in olive oil, rosemary, garlic and some rock salt. Roast in the oven for around 45 minutes and serve. They are absolutely delicious and the simplest dish to make! Those coloured potatoes look absolutely amazing, and what a conversation starter at the table!
I love oven roasted potatoes! This recipe looks delicious! I’ve been using garlic powder, silly me, I didn’t even think to use minced garlic. I use russet potatoes but new potatoes seem so much better, I will be making this recipe with dinner tonight! After reading this article I feel like such a novice. It can only make me a better cook, right?
This recipe looks great! I’ve actually tried this recipe before but without adding the chives, the garlic, or tarragon. I’m definitely adding those ingredients next time. I’m sure they will make a huge difference.
Having recently miscarried and losing a three year relationship I haven’t been able to eat all that much. These for some reason look so good to me. Potatoes are a really good comfort food, so I am looking forward to making this recipe. I hope it turns out as good as it looks.
I am very sorry for your loss. Remember to eat and take care of yourself.
This looks delicious! I have always loved potatoes fixed nearly anyway that is possible. Roasting in the oven brings out such rich flavor that, for me at least, I could just enjoy this dish by itself. I’m especially happy to see more recipes for vegetables because I am trying to eat healthier than I have in the past. Thank you for posting this wonderful recipe and I will be trying it out this weekend when my family comes to visit.
I usually do them without using the oven. I don’t have a gas oven so it’s a little cheaper to do them on the stove. The procedure is basically the same, however, only that I cook them on the pan with a little olive oil and garlic, and when they are almost done, I add a little butter and parsley to the potatoes. I also occasionally prepare flavored butter on my food processor, so if I have some I’ll use that instead of the regular butter. Once, I even sprinkled some cheese on top of the potatoes when they were plated, just to see how that could turn out, and it was heaven. You can’t go wrong as long as you add the right cheese, and potatoes are great for experimenting in the kitchen!
There are few things nicer than oven roasted spuds with herbs, whether they are old or new potatoes. We have lots of veggies roasted like this (and with garlic… oh yes!) and we really do like both onions and mushrooms in the mix. A friend served us squash roasted in a similar way a couple of nights ago and it was absolutely delicious.
Hi Jennifer! I just wanted to give you an update! I tried your recipe and the results were amazing! It was super easy to make and so much tastier than my version of the recipe. Thanks so much! We have a new household favorite thanks to you!
Great! Thanks for the update.
I am always open to new potato recipes. I love potatoes too. Be it mashed, baked or fried. I’m looking forward to enjoying this new recipe.
I have some potatoes I need to use soon so I think I will give this a try. I love garlic. The recipe looks easy enough for me. I don’t think I have any tarragon though so I may have to pick some up.
I have something in common with the author’s children… I’m “all about potatoes” as well! Mashed is my favorite! Especially with a little butter, salt and pepper! I don’t even need the gravy, but I won’t get mad if you put a little on there!!! I haven’t roasted potatoes like this before, so guess what? There is a first time for everything, and this seems like a good recipe to begin with!
The fact that this recipe has all my favorite ingredients is enough for me to cook these. Potatoes are so versatile and delicious.
One of my favorite sides…my go to easy recipe that can be paired with almost anything. I usually cook them in the oven but the boiling and then tossing them in oil sounds great. Makes me think the potatoes cook more evenly when prepared this way.
I cook herby roast potatoes a lot. I tend to buy the small, new potatoes and roast them whole so they come out like tiny baked potatoes – my guests always love them. I tend to use rock salt, garlic and rosemary and a giant slug of good olive oil. I mix all the ingredients up together in the roasting tin – I like the potatoes to be totally coated in the oil, then roast for around 45 minutes. They are also great for picnics as they taste delicious cold!
This is an awesome idea! My son is addicted to french fries and always asks for a large servings. He won’t eat any other potato dish if it’s not french fries and this scares me because it can make him fat, even though I make the fries at home from scratch. Thanks for this recipe. I hope he will like it.
Every time I see this page, I want these. They look mouthwatering. I’m cutting carbs, so they will have to wait for a cheat day. I think my husband would love them though, so I should make some for him. Of course, I’d have to at least “taste test” to make sure they are good and everything. 🙂
Blue potatoes! There’s something I’ve never heard of! I’m now told these are quite common but not in India where I live. Love what you can do with the regular kind though. Will probably try out this recipe soon since I can put in fresh chives straight from my balcony garden (I’m showing off a little here but I can’t help it. Just put the first bunch in my ramen this afternoon and the flavor was amazing). It’s great that this is a butter-free version.
My 8 year-old daughter is crazy about potatoes. She would love this dish.
It is also so easy to make and I even have the spices for it at home. All I need is to buy a pack of potatoes.
Thanks for sharing this recipe!