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Roasted Herbed Potatoes

By Paula Deen


Featured in:

At the Southern Table

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 10 to 12



  • 6 pounds baby Yukon gold potatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced garlic
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • Garnish: fresh rosemary


Preheat oven to 425°. Line 2 large rimmed baking sheets with foil.

Divide potatoes, oil, rosemary, chives, garlic, salt, and pepper between prepared pans; toss together until well combined. Spread in an even layer on pans.

Bake until potatoes are tender and lightly browned, about 30 minutes. Garnish with rosemary, if desired.