Pin it These baby potatoes are halved and tossed with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Spread in a single layer cut side down for extra crispiness, then roasted at 425°F for 25–30 minutes until golden and tender. Finished with fresh chopped parsley for a flavorful garnish, this easy side complements meals with its crisp exterior and soft interior.
I remember the first time I roasted baby potatoes with garlic and herbs; the smell wafting through the kitchen made me realize how something so simple could feel so cozy and satisfying.
One evening when unexpected friends dropped by, I quickly tossed these potatoes together and before I knew it, they were gone before the main course even hit the table.
Ingredients
- Baby Potatoes: I always choose halved baby potatoes for their creamy texture and quick roasting time.
- Olive Oil: A good quality olive oil helps crisp the potatoes while adding richness.
- Garlic: Fresh minced garlic gives that fragrant warmth that fills the kitchen.
- Fresh Rosemary and Thyme: These herbs bring a fragrant earthiness; stick to fresh if you can for best flavor.
- Sea Salt and Black Pepper: Seasoning to taste unlocks all the flavors and balances the dish.
- Parsley: A fresh sprinkle at the end adds color and brightness.
Instructions
- Get Everything Ready:
- Preheat your oven to 425°F (220°C) and prepare your baking sheet with parchment or a light grease to keep the potatoes from sticking.
- Coat the Potatoes:
- In a large bowl, toss your halved baby potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until every piece shines with flavor.
- Arrange on the Sheet:
- Spread potatoes cut side down in a single layer; this ensures maximum crispiness exactly where you want it.
- Roast Away:
- Pop the sheet in the oven and roast for 25 to 30 minutes, turning once halfway through, until the edges turn golden and the insides are tender to a fork.
- Final Touch:
- Remove from the oven and toss with fresh parsley for a vibrant finish.
Pin it This dish became my go-to comfort food, especially on chilly nights when the steaming warm potatoes felt like a hug from the inside out.
Keeping It Fresh
To keep the herbs tasting fresh, I always add most of the parsley right before serving rather than during roasting. It keeps the flavors lively and the dish inviting.
When You're Missing Something
If you don't have fresh herbs on hand, dried rosemary and thyme work well too—just remember to use about a third of the amount since dried herbs are more concentrated.
Serving Ideas That Clicked
These potatoes pair beautifully with roasted meats, grilled veggies, or even a simple green salad for a well-rounded meal.
- Don't forget to serve them hot for the best experience.
- Try a quick broil for 2 minutes if you want an extra crunch on top.
- Leftovers reheat wonderfully in a hot pan to keep that crispness alive.
Pin it I hope these potatoes bring as much joy to your kitchen as they have to mine. Happy roasting, friend!
Recipe FAQs
- → What type of potatoes work best?
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Baby potatoes are preferred for their tender texture and ability to crisp evenly, but fingerlings or Yukon golds can be used as alternatives.
- → How can I make the potatoes extra crispy?
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Roast them cut side down on a baking sheet and consider broiling for 2 minutes at the end of cooking.
- → Can I prepare this dish vegan?
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Yes, use pure olive oil without additives to keep it vegan friendly.
- → Which herbs add the best flavor?
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Fresh rosemary, thyme, and parsley bring fragrant herbal notes complementing the garlic and potatoes.
- → Is it necessary to peel the potatoes?
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No, leaving the skins on helps maintain a crisp texture and retains nutrients.
