Description
These Garlic Roasted Potatoes are a simple yet flavorful side dish featuring tender baby potatoes roasted to crispy perfection with fresh garlic, rosemary, and thyme. Perfectly seasoned and garnished with fresh parsley, they make an irresistible accompaniment to any meal.
Ingredients
Potatoes
- 2 pounds baby potatoes, halved or quartered
Seasoning & Herbs
- 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 Oven: Preheat the oven to 425°F (220°C) to ensure it reaches the optimal temperature for roasting.
- Prepare Potatoes: In a large bowl, toss the halved or quartered baby potatoes with olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper until all pieces are evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet, making sure they are not crowded to allow even roasting and crisping.
- Roast Potatoes: Place the baking sheet in the preheated oven and roast for 30 to 40 minutes. Flip the potatoes halfway through the cooking time to ensure even browning. Roast until the potatoes are golden brown and crispy on the outside, and tender on the inside.
- Garnish and Serve: Remove the roasted potatoes from the oven and sprinkle freshly chopped parsley over the top before serving to add a fresh, vibrant finish.
Notes
- For extra crispiness, use a baking sheet with a rim to help spread the potatoes out evenly.
- You can substitute fresh herbs with dried herbs if fresh are unavailable; just reduce the amount by one-third.
- Try adding a sprinkle of Parmesan cheese after roasting for a savory twist.
- These potatoes pair well with grilled meats, roasted chicken, or as part of a vegetarian meal.
- Allow potatoes to cool slightly before serving to let flavors meld.
