Description
These oven herb roasted potatoes are perfectly golden brown and crispy outside, and tender and warm in the center. Tossed with fresh herbs such as rosemary and thyme, garlic, salt, pepper, and olive oil.
Ingredients
Scale
- 3 pounds petite potatoes (1 or 1.5 inches round)
- 1/4 cup olive oil
- 3 or 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 1 1/2 teaspoons fresh thyme, minced
- 1 teaspoon salt
- 1/3 teaspoon pepper
Instructions
- Step: Preheat oven to 425 degrees F.
- Step: Cut potatoes into half. The potatoes should be about 1 or 1.5 inches round. If they are larger, cut them into smaller pieces.
- Step: On a large sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, and salt and pepper to taste.
- Step: Arrange the potatoes flat side down and make sure the sheet pans are not overcrowded.
- Step: Roast for about 25 minutes undisturbed, flipping them after about 18 minutes or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown.
- Step: Let cool for about 5 minutes before serving.
Notes
Let the potatoes roast undisturbed flat side down for 75% of the roasting time before flipping them over for a crispy crust. If using dried herbs, use 1/3 of the amount of fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 193 kcal
- Sugar: 1 g
- Sodium: 11 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: roasted potatoes, side dish, oven roasted, garlic potatoes, herb potatoes