Garlic Herb Roasted Potatoes
Warm, crisp on the outside and pillowy on the inside, these garlic herb roasted potatoes are a versatile and flavorful side dish perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds baby potatoes, halved Preferably a mix of red and yellow.
- 4 tablespoons olive oil Extra-virgin is fine; use a neutral oil if you’re concerned about smoke.
- 4 cloves garlic, minced Or pressed.
- 1 teaspoon dried rosemary Or 1 tablespoon finely chopped fresh.
- 1 teaspoon dried thyme Or 1 tablespoon fresh leaves.
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Wash the baby potatoes and pat dry. Halve each potato so the cut side will crisp.
- In a small bowl combine olive oil, minced garlic, rosemary, thyme, salt (about 1 teaspoon to start), and a few grinds of black pepper. Stir to combine.
- Place the halved potatoes in a large bowl. Pour the oil mixture over them and toss thoroughly so each piece is coated.
Cooking
- Arrange the potatoes cut-side down in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping once about halfway through, until edges are deep golden-brown and interiors are tender.
- Remove from oven, taste and adjust seasoning, then sprinkle with chopped fresh parsley. Serve hot.
Notes
For best crispiness, reheat leftovers in a 400°F oven for 8-12 minutes. These potatoes are versatile and pair well with various mains and sauces.