Garlic Herb Potatoes are a simple yet elegant side dish made with baby Yukon Gold potatoes simmered in herb-infused broth, then smashed and pan-seared until crispy and golden. Finished with butter, garlic, and fresh parsley, this recipe delivers soft, creamy centers with irresistibly crispy edges. Perfect for weeknight dinners, holiday meals, or as a restaurant-quality side made right at home.

Why You’ll Love This Recipe

You’ll love this garlic herb potatoes recipe because it combines tender, buttery potatoes with crispy edges and deep herb flavor—all made in one skillet. The rosemary and thyme infuse the broth, while garlic and butter add richness that coats every bite. It’s a versatile side dish that pairs beautifully with chicken, steak, fish, or vegetarian mains, and it looks impressive without being complicated.

Garlic Herb Potatoes

Garlic herb potatoes are one of those timeless side dishes that never go out of style. Crispy on the outside, tender on the inside, and packed with flavor, they elevate any meal effortlessly.

This recipe uses baby Yukon Gold potatoes, which are naturally creamy and hold their shape well during cooking. Baby red potatoes work just as beautifully if that’s what you have on hand.

Instead of roasting, these potatoes are first simmered in a flavorful broth with rosemary and thyme. This step infuses them with herby depth from the inside out.

The garlic is added once the broth boils, ensuring it flavors the liquid without burning. This gentle approach keeps the garlic fragrant and mellow rather than harsh.

After simmering, the potatoes are lightly smashed. This technique increases surface area, allowing more contact with the pan and creating those irresistible crispy edges.

Cooking the potatoes uncovered helps evaporate the liquid and encourages browning. The result is a beautiful contrast between crunchy exteriors and soft interiors.

Butter is added in stages for maximum flavor. It melts into the pan, mingling with the herbs and garlic to create a rich, savory coating.

Fresh parsley adds brightness and color at the end, balancing the richness of the butter and herbs perfectly.

This dish works equally well for casual weeknight dinners or special occasions. It feels rustic yet refined, simple yet impressive.

Once you try these garlic herb potatoes, they’re bound to become a staple side dish you’ll return to again and again.

Servings & Time

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: About 55 minutes

Ingredients

• 1½ pounds baby Yukon Gold potatoes (or baby red potatoes)

• 1 sprig rosemary

• 3 sprigs thyme

• 2 cups low-sodium chicken broth, plus ½ cup more if needed

• 2 tablespoons olive oil

• 2 tablespoons butter, divided

• 1 teaspoon kosher salt, plus more for topping

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Arrange baby potatoes in a 10-inch nonstick skillet so they fit snugly with a little space between them.

2. Add rosemary, thyme, chicken broth, olive oil, 1 tablespoon butter, and kosher salt.

3. Heat skillet on high and bring to a boil. Reduce heat to medium, add garlic, and partially cover the skillet, leaving a small opening.

4. Simmer for 20 minutes, keeping the liquid gently boiling, until potatoes are fork-tender.

5. Add additional ½ cup broth or water if liquid has fully absorbed; liquid should cover about one-third of the potatoes.

6. Remove skillet from heat and gently press potatoes with a meat mallet or spoon until skins crack.

7. Return skillet to high heat, uncovered, and cook until liquid evaporates and bottoms are golden brown, about 12 minutes.

8. Remove from heat, flip potatoes, scrape up browned bits, and add remaining tablespoon of butter.

9. Press potatoes again lightly if needed and cook until second side is browned, about 5 minutes.

10. Sprinkle with parsley, season with salt, and serve warm.

Tips

Ingredient Substitutions

• Use vegetable broth instead of chicken broth for a vegetarian version.

• Swap rosemary and thyme for sage or oregano if preferred.

• Use ghee instead of butter for a dairy-free option.

Make-Ahead

• Parboil potatoes ahead of time and refrigerate until ready to crisp.

• Reheat leftovers in a skillet to restore crispiness.

Serving Variations

• Top with grated Parmesan or pecorino cheese.

• Add a squeeze of lemon juice before serving for brightness.

• Serve with sour cream or garlic aioli for dipping.

Avoid Mistakes

• Don’t overcrowd the skillet—space helps browning.

• Avoid fully covering the pan; steam needs to escape.

• Be gentle when smashing to keep potatoes intact.