These easy to make herb potatoes can take on whatever twist you wish! You can truly switch up this recipe in so many ways. I chose to bake them, but you could also use steamed potatoes and do the same thing. I used a 3 lb bag of yellow potatoes (much creamier than russet potatoes), but red would be good in the summertime.

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  • 3 lb bag yellow potatoes or one large baking sheet worth, cut into large bite sized pieces
  • 1/2 cup red onion, diced
  • 3/4 cup fresh dill, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 lemons, juiced
  • olive oil, to taste
  • sea salt, to taste
  • ground pepper, to taste


Bake larger bite sized yellow potatoes at 450 for around 45 minutes, flipping them over at the 25-30 minute mark. I use baking paper so I didn’t toss the potatoes in any oil beforehand, but you could if desired. You could also mix them with some salt & pepper here if you prefer too.

Once done, carefully add the warm potatoes to a mixing bowl. Add in 2 lemons, a good drizzle of olive oil, salt & pepper, and a 1/2 cup diced red onion. Mix this all well first; hands work best here. Once mixed, then mix in the 1 cup of fresh herbs.

Enjoy immediately or chill them slightly. To chill them a bit, add them to the fridge for about 40 minutes. ENJOY!

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