Description
These Garlic Roasted Potatoes are a perfect side dish featuring crispy, golden-brown baby potatoes infused with fragrant garlic, rosemary, and thyme. Roasted to perfection in the oven, they offer a deliciously savory flavor and tender texture, making them an ideal accompaniment to any meal.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved or quartered
Seasoning
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare it for roasting the potatoes at a high temperature that will ensure a crispy exterior.
- Toss the potatoes: In a large bowl, combine the halved or quartered baby potatoes with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Toss everything together until the potatoes are evenly coated with the flavorful oil and herbs.
- Arrange on baking sheet: Spread the coated potatoes out in a single layer on a baking sheet, making sure the pieces are not crowded so they can roast evenly and crisp up properly.
- Roast the potatoes: Place the baking sheet in the preheated oven and roast for 30 to 40 minutes. Flip the potatoes once halfway through cooking to promote even browning. Roast until they develop a golden-brown, crispy exterior and are tender inside when pierced with a fork.
- Garnish and serve: Remove the potatoes from the oven and sprinkle with freshly chopped parsley for a burst of color and fresh flavor. Serve warm as a delicious side dish.
Notes
- For extra crispiness, avoid overcrowding the potatoes on the baking sheet.
- You can substitute fresh herbs with dried but adjust quantities accordingly.
- These potatoes pair wonderfully with roasted meats, grilled vegetables, or a fresh salad.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
