Description
Crispy on the outside and fluffy on the inside, these garlic herb roasted potatoes are a reliable side dish for any meal.
Ingredients
Scale
- 2.5 pounds baby potatoes, mixed red and Yukon gold, scrubbed and halved
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika or sweet paprika
- 1 tablespoon lemon zest, optional for bright finish
- 2 tablespoons grated Parmesan, optional for finishing
- 1 tablespoon cornstarch or 2 teaspoons potato starch, optional for extra crunch
Instructions
- Preheat the oven to 425°F and arrange a rack in the middle.
- Toss the halved potatoes with cornstarch, if using, then combine with olive oil, minced garlic, thyme, paprika, salt, and pepper in a large bowl until evenly coated.
- Spread the potatoes cut side down on a rimmed baking sheet in a single layer, giving each piece room to roast.
- Roast for 20 minutes without disturbing.
- Shake the pan or flip each potato, then return to the oven and roast an additional 10 to 15 minutes until golden and tender.
- Remove from the oven and toss with chopped parsley and lemon zest, adjust salt to taste, and sprinkle with Parmesan if desired.
- Let rest for 2 to 3 minutes and serve warm.
Notes
For extra crunch, lightly coat potatoes in cornstarch before oil. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg