Description
Crispy baby potatoes roasted with garlic, herbs, and olive oil until golden and tender on the inside.
Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried rosemary (or 2 tsp fresh, chopped)
- 1 tsp dried thyme (or 2 tsp fresh, chopped)
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, oregano, paprika, salt, and pepper.
- Add the halved baby potatoes and toss until evenly coated.
- Spread the potatoes onto the baking sheet in a single layer, cut side down for maximum crispiness.
- Roast for 25–35 minutes, or until golden brown and crispy on the edges.
- Remove from the oven and garnish with freshly chopped parsley before serving.
Notes
- For extra crispiness, soak cut potatoes in cold water for 20 minutes and pat dry before seasoning.
- Use fresh herbs when possible for brighter flavor.
- Add grated Parmesan in the last 5 minutes of roasting for a cheesy finish.
Nutrition
- Serving Size: 1 portion (approx. 1/4 of recipe)
- Calories: 190
- Sugar: 2g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg