Description
These roasted potatoes are a perfect side dish featuring baby potatoes tossed with fresh herbs and garlic, then baked to a golden, crispy finish. This simple, flavorful recipe is ideal for family dinners or gatherings, offering a savory and aromatic complement to any main course.
Ingredients
Potatoes and Herbs
- 2 lb. baby potatoes, quartered
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh parsley
- 1 tbsp. fresh thyme leaves
Seasonings and Oil
- 2 cloves garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it is properly heated before baking the potatoes for a crispy texture.
- Toss ingredients: In a large bowl, combine the quartered baby potatoes, finely chopped garlic, extra-virgin olive oil, chopped rosemary, parsley, and thyme. Season generously with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Mix well to coat all the potatoes evenly with the herbs and seasoning.
- Arrange on baking sheet: Spread the potato mixture evenly on a large metal baking sheet in a single layer to promote even roasting and browning.
- Bake the potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 35 to 40 minutes until they turn golden brown and are fork-tender. Stir halfway through if desired for even cooking.
- Serve warm: Once roasted, remove the potatoes from the oven and serve immediately as a delicious, herb-infused side dish.
Notes
- Use baby potatoes for tender texture and shorter cooking time.
- Fresh herbs impart the best flavor, but dried can be used in absence.
- Feel free to add other spices like paprika or onion powder for variation.
- Roasting time may vary depending on your oven and potato size.
- For extra crispiness, elevate the baking sheet with a wire rack.