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Garlic Herb Roasted Potatoes Recipe
Ben Carraoli

Garlic Herb Roasted Potatoes Recipe

I've made these garlic herb roasted potatoes more times than I can count, and they never fail to impress. The aroma of garlic and fresh herbs roasting in the oven is just incredible, creating a side dish that's both comforting and elegant.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Side Dish
Calories: 250
Ingredients Method

Ingredients
  

  • 2 pounds of small potatoes - Yukon Gold or red potatoes are best. Their waxy texture helps them hold their shape and develop a creamy interior when roasted.
  • 3 tablespoons of olive oil - This is key for getting that desirable crispy skin. Use a good quality extra virgin olive oil for the best flavor.
  • 4 cloves of garlic minced - Freshly minced garlic provides a pungent, aromatic kick that infuses the entire dish.
  • 1 tablespoon of fresh rosemary chopped - This herb adds a wonderful, pine-like fragrance and savory depth.
  • 1 tablespoon of fresh thyme chopped - Thyme contributes an earthy, slightly minty note that pairs beautifully with potatoes.
  • Salt and freshly ground black pepper to taste - Season generously to bring all the flavors to life.
  • 1 tablespoon of fresh parsley chopped (optional garnish) - Adds a touch of freshness and color right before serving.

Method
 

  1. First, preheat your oven to 400°F (200°C). While it heats up, thoroughly wash and scrub your potatoes to remove any dirt. Pat them completely dry with a towel, as this helps them get crispy. Then, cut the potatoes into even, bite-sized halves or quarters.
  2. In a large bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Add the cut potatoes to the bowl and toss everything together until each piece is evenly coated with the fragrant oil and herb mixture.
  3. Spread the seasoned potatoes in a single, even layer on a baking sheet lined with parchment paper. Don't overcrowd the pan. Roast for 35-40 minutes, flipping them halfway through, until they are golden brown, crispy, and easily pierced with a fork.
  4. Once they are perfectly roasted, remove the potatoes from the oven and let them cool for a minute. If you're using parsley, sprinkle the freshly chopped leaves over the hot potatoes. This adds a final burst of freshness and a beautiful touch of green.