Garlic Herb Roasted Baby Potatoes
Garlic Herb Roasted Baby Potatoes
Ingredients
- 1 1/2 pounds baby potatoes, scrubbed, halved if large
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 10 min•🌡️ 400
- 2
Thoroughly wash the baby potatoes and pat them dry. If any potatoes are significantly larger than others, halve them to ensure even cooking.
⏱️ 5 min
- 3
In a large mixing bowl, combine the olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper. Whisk briefly to combine the ingredients.
⏱️ 3 min
- 4
Add the prepared baby potatoes to the bowl with the oil and herb mixture. Toss well until all the potatoes are evenly coated.
⏱️ 2 min
- 5
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting them to a crisp.
⏱️ 1 min
- 6
Roast in the preheated oven for 30-40 minutes, flipping the potatoes halfway through the cooking time. Continue roasting until the potatoes are tender on the inside and beautifully golden brown and crispy on the outside.
⏱️ 35 min•🌡️ 400
- 7
Remove the potatoes from the oven. If desired, sprinkle with fresh chopped parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Roasted Baby Potatoes
Ingredients
- 1 1/2 pounds baby potatoes, scrubbed, halved if large
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 10 min•🌡️ 400 - 2
Thoroughly wash the baby potatoes and pat them dry. If any potatoes are significantly larger than others, halve them to ensure even cooking.
⏱️ 5 min - 3
In a large mixing bowl, combine the olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper. Whisk briefly to combine the ingredients.
⏱️ 3 min - 4
Add the prepared baby potatoes to the bowl with the oil and herb mixture. Toss well until all the potatoes are evenly coated.
⏱️ 2 min - 5
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting them to a crisp.
⏱️ 1 min - 6
Roast in the preheated oven for 30-40 minutes, flipping the potatoes halfway through the cooking time. Continue roasting until the potatoes are tender on the inside and beautifully golden brown and crispy on the outside.
⏱️ 35 min•🌡️ 400 - 7
Remove the potatoes from the oven. If desired, sprinkle with fresh chopped parsley before serving immediately.
⏱️ 1 min