Garlic Herb Roasted Potatoes (Print version)
Crispy fingerling potatoes coated with garlic, rosemary, and thyme for a delicious, savory side.
# Ingredient List:
→ Vegetables
01 - 1½ pounds fingerling potatoes, halved lengthwise
→ Herbs & Aromatics
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Finishing
08 - 1 tablespoon fresh parsley, chopped (optional)
09 - Flaky sea salt, to taste
# How To Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the halved fingerling potatoes with olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper until evenly coated.
03 - Spread the potatoes in a single layer, cut side down, on the prepared baking sheet.
04 - Roast for 25–30 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the edges.
05 - Remove from the oven and toss with fresh parsley and flaky sea salt if desired. Serve hot.
# Expert Advice:
01 -
- The cut side gets irresistibly crispy while the inside stays creamy and tender
- Fresh herbs and garlic make these potatoes taste restaurant quality with minimal effort
02 -
- Soaking the halved potatoes in cold water for 10 minutes removes excess starch for extra crispy results
- Crowding the baking sheet is the enemy of crispy potatoes, use two sheets if necessary
03 -
- Let the roasting pan heat up in the oven while you prep the potatoes for an extra crispy start
- Leftovers reheat surprisingly well in a hot skillet or air fryer