Garlic Herb Roasted Potatoes (Printable version)

Crispy outside, tender inside potatoes infused with garlic, rosemary, and herbs for a perfect side.

# List of ingredients:

01 - 1.5 lbs baby potatoes, halved or quartered

02 - 3 tablespoons fresh rosemary, finely chopped

03 - 2 tablespoons fresh parsley, chopped (optional)

04 - 4 cloves garlic, minced

05 - 1 teaspoon dried thyme

06 - 3 tablespoons olive oil

07 - 1 teaspoon sea salt

08 - ½ teaspoon freshly ground black pepper

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.

02 - In a large bowl, combine the potatoes with olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper, coating evenly.

03 - Spread the seasoned potatoes in a single layer on the sheet, placing the cut side down to enhance crispiness.

04 - Bake for 30 to 35 minutes, stirring once halfway through, until golden brown and tender inside.

05 - Remove from oven, toss with chopped fresh parsley if desired, and serve immediately.

01 -

They turn golden and crispy with barely any effort, and somehow taste like you spent hours caramelizing them.
Fresh rosemary and garlic create a flavor that feels fancy but requires zero special technique.
One-pan roasting means minimal cleanup and maximum time for everything else.

02 -

Don't skip the parchment paper or use too much crowding—potatoes steam instead of crisp if they can't touch the hot surface.
Deep browning isn't burning; those dark edges are where the flavor lives, so don't shy away from letting them get dark golden.

03 -

Cut all potatoes roughly the same size so they roast evenly—one tiny piece and one giant chunk will never finish at the same time.
Use the largest baking sheet you have so potatoes spread in one layer rather than piling up; this is the difference between roasting and steaming.