Description
Crispy on the outside and soft on the inside, these roasted garlic potatoes are a versatile and dependable side dish.
Ingredients
Scale
- 1 pound Baby Potatoes (or Yukon gold/red potatoes)
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 2 teaspoons Fresh Rosemary, chopped
- 2 teaspoons Fresh Thyme, leaves
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- Fresh Parsley (for garnish)
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with foil or parchment.
- Quarter the baby potatoes for even roasting.
- Place the potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil.
- Boil the potatoes for 6 to 8 minutes until just tender.
- Drain the potatoes, return to the hot pan, and shake for 20 seconds to roughen edges.
- Toss the potatoes in a bowl with olive oil, garlic, rosemary, thyme, onion powder, paprika, salt, and pepper.
- Spread the potatoes in a single layer on the baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until golden and crisp.
- Remove from oven, adjust seasoning if needed, let rest for 2 minutes, then garnish with parsley before serving.
Notes
Use a hot oven and a roomy pan to avoid steaming. Salt at two points for better flavor control.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 250
- Sugar: 1g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg