Description
These Garlic Herb Roasted Potatoes are crispy on the outside, tender on the inside, and infused with the savory flavors of garlic, rosemary, and thyme. Perfect as a versatile side dish, they can be elevated with a sprinkle of Parmesan cheese and fresh parsley for garnish.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes (Yukon Gold, red, or fingerling), halved or quartered
Seasoning
- 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
Optional
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Toss Potatoes: In a large bowl, toss the halved or quartered potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until well-coated.
- Arrange and Roast: Spread the potatoes in an even layer on the prepared baking sheet, making sure they are not overcrowded. Roast in the preheated oven for 35-40 minutes, tossing halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
- Add Parmesan Cheese: If using Parmesan, sprinkle it over the potatoes in the last 5 minutes of roasting for a cheesy, crispy finish.
- Garnish and Serve: Once roasted, remove the potatoes from the oven and garnish with fresh parsley if desired. Serve hot.
Notes
- Ensure potatoes are cut evenly to guarantee uniform cooking.
- Do not overcrowd the baking sheet to maintain crispiness.
- Use parchment paper or foil to prevent sticking and facilitate cleanup.
- Fresh herbs can be substituted with dried if fresh are unavailable, but reduce quantity accordingly.
- Adding Parmesan cheese is optional but adds a flavorful crust.
- Leftovers can be refrigerated and reheated for a quick side dish.
