Description
Crispy Herb Roasted Potatoes are a delicious and easy-to-make side dish featuring tender baby potatoes tossed in a fragrant blend of garlic, thyme, rosemary, and parsley, then roasted to golden perfection for a crispy exterior and fluffy interior. Perfect for any meal, these potatoes offer vibrant flavors and a satisfying crunch.
Ingredients
Potatoes
- 2 lbs baby potatoes or Yukon Golds, halved or quartered
Seasoning
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley (or 1 tbsp fresh parsley)
- 1/2 tsp paprika
- Salt and black pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil to ensure easy cleanup after roasting.
- Season the Potatoes: In a large mixing bowl, combine the halved or quartered potatoes with olive oil, garlic powder, dried thyme, dried rosemary, dried or fresh parsley, paprika, salt, and black pepper. Toss thoroughly until the potatoes are evenly coated with the seasoning mixture.
- Arrange for Roasting: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Place them cut side down to maximize crispiness during roasting.
- Roast the Potatoes: Place the baking sheet in the oven and roast the potatoes for 35 to 40 minutes. Flip the potatoes once halfway through the cooking time to ensure even browning. Roast until the potatoes are golden brown and crispy on the edges and tender inside when pierced with a fork.
- Garnish and Serve: Remove the roasted potatoes from the oven and sprinkle with fresh parsley if desired. Serve hot as a flavorful side dish to complement any main course.
Notes
- For even crispier potatoes, soak the cut potatoes in cold water for 30 minutes before roasting to remove excess starch. Be sure to pat them completely dry before tossing with oil and seasonings.
- Using fresh herbs instead of dried freshens up the flavor and aroma of the dish.
