Description
Golden and crispy on the outside, tender on the inside, these roast potatoes are perfectly seasoned and make a fantastic side dish for any meal.
Ingredients
Scale
- 2 lbs baby potatoes or Yukon Gold potatoes, cut into quarters
- 3 tbsp olive oil
- 2 cloves garlic, smashed
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the potato quarters with olive oil, garlic, rosemary, thyme, salt, and pepper until well coated.
- Spread the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded.
- Roast for 35-40 minutes, flipping the potatoes halfway through, until golden and crispy on the edges.
- Remove from the oven and discard the garlic cloves. Garnish with fresh parsley and serve immediately.
Notes
- For extra crispiness, try parboiling the potatoes for 5 minutes before roasting.
- Experiment with other herbs like oregano or basil for a different flavor profile.
- These potatoes are great for serving alongside meats or as a snack with your favorite dipping sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy roast potatoes, roasted potatoes, crispy potatoes, easy side dish, garlic rosemary potatoes