Description
Deliciously crispy herb roasted baby potatoes seasoned with a blend of dried rosemary, thyme, oregano, garlic powder, and onion powder, then roasted to golden perfection and garnished with fresh parsley. Perfect as a savory side dish for any meal.
Ingredients
Potatoes
- 1.5 lbs baby potatoes, halved
Seasonings
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toss Potatoes: In a large bowl, combine the halved baby potatoes with olive oil, dried rosemary, thyme, oregano, garlic powder, onion powder, salt, and pepper. Toss thoroughly to ensure each potato is evenly coated with the seasoning blend.
- Roast: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Place them in the preheated oven and roast for 25-30 minutes. For even crispiness, toss the potatoes halfway through the cooking time. The potatoes should be golden brown and crispy on the outside while tender inside.
- Serve: Once roasted, remove the potatoes from the oven and transfer to a serving dish. Garnish with freshly chopped parsley for a burst of color and fresh flavor before serving.
Notes
- Use baby potatoes with uniform size for even roasting.
- Tossing the potatoes halfway through roasting ensures they cook evenly and get crispy on all sides.
- You can substitute fresh herbs for dried if available, adjusting quantities accordingly.
- These roasted potatoes pair well with grilled meats, roasted chicken, or as a vegetarian side dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
