Description
These herb roasted potatoes are crispy on the outside, tender on the inside, and full of flavor thanks to garlic, rosemary, and thyme. They’re an easy and versatile side dish perfect for any meal.
Ingredients
- 1 1/2 lb. baby potatoes, halved
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. freshly chopped rosemary
- 1 tbsp. freshly chopped thyme
- 3 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss potatoes with olive oil, rosemary, thyme, and garlic. Season with salt and pepper.
- Spread potatoes in an even layer on a large baking sheet.
- Roast for 25 to 30 minutes, tossing halfway through, until golden and tender.
Notes
- Use a mix of red and gold baby potatoes for added color and flavor.
- Fresh herbs are recommended, but dried herbs can be used in a pinch—use 1/3 the amount.
- Leftovers reheat well in an air fryer or oven to retain crispiness.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
