Ingredients:
1.5 lbs (about 700g) baby potatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, chopped)
1 teaspoon dried thyme (or 2 teaspoons fresh thyme, chopped)
1 teaspoon paprika (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish, optional)
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Potatoes:
In a large mixing bowl, toss the halved baby potatoes with olive oil, minced garlic, rosemary, thyme, paprika (if using), salt, and pepper. Ensure the potatoes are evenly coated with the seasoning.
Roast the Potatoes:
Spread the seasoned potatoes in a single layer on the prepared baking sheet, cut side down for extra crispiness.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. Toss the potatoes halfway through roasting to ensure even cooking.
Serve:
Remove the potatoes from the oven and let them cool slightly.
Transfer the roasted potatoes to a serving dish and garnish with chopped fresh parsley, if desired.
These herb-roasted potatoes are perfect as a side dish for roasted meats, grilled vegetables, or as part of a hearty breakfast. Enjoy the combination of crispy edges and tender centers with the fragrant flavors of garlic and herbs! Let me know if you have any questions or need more tips.
