Description
Crispy and flavorful roasted baby potatoes with garlic, herbs, and optional Parmesan cheese. A simple and delicious side dish!
Ingredients
Scale
- 2 lbs baby potatoes, preferably Yukon Gold or red
- 4 tablespoons olive oil, extra virgin
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: 1/4 teaspoon red pepper flakes (for a little heat)
- Optional: 2 tablespoons grated Parmesan cheese (for extra flavor)
Instructions
- Wash and Dry: Wash the potatoes thoroughly and dry them completely with a clean kitchen towel or paper towels.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Garlic and Herbs: Mince the garlic cloves finely. Chop the rosemary, thyme, and parsley.
- Toss with Oil and Seasonings: In a large bowl, combine the dried potatoes with the olive oil, sea salt, and freshly ground black pepper. Toss to coat evenly.
- Add Garlic and Herbs: Add the minced garlic, rosemary, and thyme. Toss again to distribute evenly. Add red pepper flakes, if using.
- Spread on Baking Sheet: Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast: Roast for 30-40 minutes, or until golden brown and crispy. Flip the potatoes halfway through the roasting time (about 15-20 minutes).
- Add Parmesan (Optional): If using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of roasting.
- Cool and Garnish: Remove the potatoes from the oven and let them cool slightly. Garnish with fresh parsley.
- Serve: Serve immediately and enjoy!
Notes
- Yukon Gold or red baby potatoes are recommended.
- Drying the potatoes thoroughly is crucial for crispiness.
- Don’t overcrowd the baking sheet.
- Adjust seasonings to your liking.
- For extra crispiness, roast at 425°F (220°C), but watch carefully to prevent burning.
- Omit Parmesan cheese to make it vegan.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes