Description
A simple, flavorful side dish that turns everyday potatoes into golden, crispy bites infused with garlic and fresh herbs. Perfect for cozy weeknight dinners, festive gatherings, or as a comforting addition to any meal, these roasted potatoes are crispy on the outside, tender on the inside, and bursting with savory aroma.
Ingredients
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2 pounds baby potatoes or Yukon gold potatoes, halved or quartered
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3 tablespoons olive oil
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4 cloves garlic, minced
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1 teaspoon fresh rosemary, finely chopped
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1 teaspoon fresh thyme, finely chopped
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1 teaspoon fresh parsley, finely chopped
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1 teaspoon paprika
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Salt and black pepper, to taste
Optional: -
1 teaspoon onion powder
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1/2 teaspoon crushed red pepper flakes
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Zest of 1 lemon
Instructions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease with olive oil.
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Wash and dry the potatoes thoroughly, then cut them into uniform pieces.
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In a large bowl, combine olive oil, garlic, rosemary, thyme, parsley, paprika, salt, and pepper. Add optional ingredients if desired.
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Toss the potatoes in the seasoning mixture until evenly coated.
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Spread the potatoes in a single layer on the baking sheet, avoiding overcrowding.
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Roast for 25–30 minutes, turning once halfway through, until golden and crispy outside and tender inside.
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Remove from oven, adjust seasoning if needed, and serve immediately.
Notes
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For extra flavor, toss roasted potatoes with fresh parsley or a drizzle of olive oil just before serving.
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Make ahead by washing, cutting, and seasoning potatoes a few hours before roasting. Keep refrigerated until ready.
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Use high heat and a single layer on the baking sheet for maximum crispiness.
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Fresh herbs are preferred, but dried herbs can be used in a pinch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes