Roasted Herb Potatoes (Printable version)
Golden baby potatoes tossed with herbs, garlic, and olive oil, roasted to a crispy finish.
# List of ingredients:
→ Potatoes
01 - 1.5 pounds baby potatoes, halved or quartered
→ Aromatics & Herbs
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, chopped
05 - 2 tablespoons fresh thyme leaves
06 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
→ Seasonings
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
# Directions:
01 - Set the oven to 425°F to prepare for roasting.
02 - In a large bowl, toss potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until coated evenly.
03 - Place the potatoes in a single layer on a parchment-lined baking sheet.
04 - Bake for 30 to 35 minutes, turning potatoes halfway through, until golden, crispy on the outside, and tender inside.
05 - Remove from oven, sprinkle with chopped parsley, and serve immediately.
# Expert Advice:
01 -
- Golden, crispy edges with creamy centers that make you reach for seconds without thinking.
- Takes barely any active time, so you can focus on the main dish while these roast quietly in the background.
- Fresh herbs make the kitchen smell incredible, and everyone assumes you fussed way more than you actually did.
02 -
- Pat your potatoes completely dry before roasting—any lingering moisture steams them instead of crisping them, and that one step makes all the difference.
- Don't skip the halfway flip; it sounds minor but ensures both sides get exposure to direct heat for that coveted golden crust all over.
03 -
- If you have access to them, a quick 30-minute soak in ice water before roasting guarantees extra-crispy edges by removing excess starch from the potato surface.
- Use a heavy baking sheet rather than a thin one; it distributes heat more evenly and prevents the bottom from burning while the tops finish cooking.