Herby Potatoes
The perfect roasted potatoes to go with any meal!
Servings: 6 servings
Equipment
Ingredients
- 3 pounds small potatoes, like Yukon Golds, cut in halves or quarters so they are about the same size
- 5 Tablespoons olive oil
- 6 garlic cloves, finely minced or pressed through a garlic press
- 2 Tablespoons fresh chopped parsley
- 1 Tablespoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the olive oil, parsley, rosemary, thyme, salt, and pepper.
- Add the potatoes to the bowl and toss to coat well.
- Place the potatoes onto the prepared lined baking sheet.
- Bake for 50 minutes to 1 hour, until the potatoes have reached your preferred level of crispness.
Notes
Makes approximately 5-6 side dish servings.
- Start checking the potatoes at 45 minutes for doneness. If you like them crispier, you'll likely find them best roasted between 50-60 minutes. If you want them less crispy on the edges, they'll likely be ready between 45-50 minutes.
- Yukon golds work the best for this recipe.
- You can take a minute or two to flip the halved or quartered potatoes so one flat cut side is facing the bottom, and this will give you one side that is crispy.
Nutrition
Calories: 284kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 403mg | Potassium: 981mg | Fiber: 5g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 48mg | Calcium: 38mg | Iron: 2mg