Go Back
–+ servings
Crispy roasted petite gold potatoes with parsley on a white plate, golden brown and glistening with butter and olive oil.

petite gold potatoes

Crispy, buttery, herb-roasted petite gold potatoes with golden edges and creamy centers. An easy side dish that tastes gourmet with minimal effort — perfect for family dinners or elegant occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Dinner
Cuisine: American, Mediterranean
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs Petite gold potatoes - Halved if large
  • 2 tablespoon Olive oil - Or melted butter
  • 3 cloves Garlic - Minced
  • 1 teaspoon Salt -Adjust to taste
  • 0.5 teaspoon Black pepper -Freshly ground
  • 1 teaspoon Fresh rosemary -Chopped
  • 1 teaspoon Fresh thyme - Chopped
  • 1 tablespoon Fresh parsley -For garnish
  • 0.5 teaspoon Lemon zest - Optional bright finish
  • Optional add-ins - Parmesan paprika, red pepper flakes, dill

Equipment

  • 1 Large rimmed baking sheet (Use heavy-duty for even browning )
  • 1 Parchment paper or foil (Helps prevent sticking )
  • 1 Large mixing bowl (For tossing potatoes with oil and seasonings )
  • 1 Sharp Knife (To halve potatoes evenly )
  • 1 Kitchen towel (FFor drying potatoes completely before roasting)
  • Wooden spoon or spatula (To toss during roasting )

Method
 

  1. Rinse the petite gold potatoes under cold water to remove dirt. Pat completely dry with a clean kitchen towel — moisture prevents crisping. Halve any larger potatoes so all pieces roast evenly.
  2. In a large mixing bowl, toss the potatoes with olive oil or melted butter, minced garlic, salt, pepper, rosemary, and thyme until every piece is well coated. Don’t skimp on the oil — it’s key to that crispy golden crust.
  3. Line a large rimmed baking sheet with parchment paper or foil. Spread the potatoes out cut-side down in one even layer — no overlapping. Crowding the pan causes steaming instead of roasting.
  4. Roast in a preheated 425°F (220°C) oven for 25–30 minutes, shaking or flipping halfway through. The edges should turn crisp and golden, and a fork should glide in easily when done.
  5. Remove from the oven while still hot. Sprinkle with fresh parsley, a pinch of salt, and lemon zest. For extra richness, toss with a pat of butter or a squeeze of lemon juice before serving warm.

Nutrition

Serving: 200gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 290mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 80IUVitamin C: 18mgCalcium: 25mgIron: 1.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!