Garlic Herb Roasted Potatoes (Printable)
Crispy fingerling potatoes tossed with garlic, fresh herbs, and olive oil, roasted to golden perfection.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs fingerling potatoes, halved lengthwise
→ Herbs & Aromatics
02 - 3 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon fresh rosemary, finely chopped
04 - 1 tablespoon fresh thyme, finely chopped
05 - 4 cloves garlic, minced
→ Seasoning & Oils
06 - 3 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the halved fingerling potatoes with olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet, cut side down to ensure maximum crispiness.
04 - Roast in the preheated oven for 25 to 30 minutes, flipping the potatoes halfway through, until they are golden brown and tender.
05 - Remove from oven and immediately toss the hot potatoes with the freshly chopped parsley. Serve warm.
# Expert Advice:
01 -
- They're crispy on the outside and creamy inside, the kind of side dish people actually fight over.
- Hands-on time is basically nothing, which means you can focus on the main event.
- Fresh herbs make them taste fancy without any fussy technique.
02 -
- Flipping halfway through isn't optional, it's the difference between crispy potatoes and steamed ones that are pale and soft.
- Adding parsley at the very end is non-negotiable, anything earlier and it turns dark and loses all its fresh personality.
03 -
- Don't overcrowd the pan, potatoes need space to get crispy, crowding them creates steam and ruins the texture.
- If your oven runs cool, bump the temperature to 450°F and keep a close eye on them so nothing burns.