Best Herb Roasted Potatoes

Sometimes called fondant potatoes, these creamy, melt-in-your-mouth potatoes are cooked in the oven to create the easiest and best herb roasted potatoes ever!

Best Herb Roasted Potatoes
Best Herb Roasted Potatoes

Best Herb Roasted Potatoes


1 lb red-skinned potatoes (3-4 medium)

2 tbsp butter, melted

⅓ tsp dried thyme

¼ tsp dried rosemary

½ tsp parsley

¼ tsp salt

1/4 tsp pepper

⅓ cup chicken broth

1 clove garlic, minced (1 tsp)


Preheat the oven to 400℉. Use non-stick cooking spray to coat a baking pan that’s large enough to lay the potato slices in a single layer.

In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.

Cut potatoes into 3/4″ to 1″ thick slices, discarding ends. Toss the potatoes in the butter mixture. Arrange in a single layer on the baking pan and pour any remaining butter mixture over the top.

Roast the potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to the oven and roast for an additional 15 minutes.

Remove the potatoes from the oven and flip them one more time. Add the broth and garlic to the pan and return to the oven. Roast for an additional 15-30 minutes, until the potatoes have absorbed all the liquid, flipping potatoes once.

3 servings, 215 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.


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8 Replies to “Best Herb Roasted Potatoes”

  1. Wow, I’m thrilled to discover how to make the best herb roasted potatoes. When I first started reading this post, I was concerned that I would miss some of the ingredients you specified. But guess what? All of the ingredients required to make the recipe are readily available in my area. Thank you for mentioning that leftovers can be kept in the fridge for up to 5 days. That is something I will not forget doing.

    Excellent article.

    1. I love to post recipes that have simple ingredients and are easy to acquire.  I’m always amazed at what can be done with a well-stocked spice cabinet!

  2. Mmmm! This looks like the perfect dish to make to ease into fall and cooler temperatures. I can practically smell the fragrant herbs filling the house with savory aromas as I’m reading through the recipe!! We had great success in our herb garden this summer, so we have plenty of rosemary and thyme that would be perfect for these. Thanks so much!

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