Crispy Garlic-Roasted Potatoes with Herbs are a delicious, easy-to-make side dish that pairs well with almost any main course. Here’s a simple recipe for you to try:
Ingredients:
- 2 pounds of small potatoes (Yukon Gold, red potatoes, or fingerlings work well)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary (or fresh if available)
- 1 teaspoon dried thyme (or fresh if available)
- 1/2 teaspoon paprika (optional for extra flavor)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the potatoes: Wash and scrub the potatoes. You can peel them if preferred, but leaving the skin on adds extra texture and flavor. Cut them into evenly sized pieces, about 1–1.5 inches in size, so they cook uniformly.
- Season the potatoes: In a large mixing bowl, toss the potato pieces with olive oil, minced garlic, rosemary, thyme, paprika (if using), salt, and pepper. Make sure all the potatoes are well coated with the seasoning.
- Roast: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are spaced apart for maximum crispiness. Roast in the preheated oven for 25–35 minutes, or until golden and crispy, flipping halfway through the cooking time to ensure even browning.
- Garnish and serve: Once the potatoes are crispy and tender, remove them from the oven and transfer them to a serving dish. Sprinkle with fresh chopped parsley for a burst of color and extra flavor.
Tips:
- For extra crispiness, you can parboil the potatoes for 5-10 minutes before roasting. This helps to rough up the edges, making them even crispier when baked.
- If you want a stronger garlic flavor, consider adding some garlic powder along with fresh garlic.
- You can also add a squeeze of lemon juice or grated parmesan right before serving for a tangy or cheesy twist.
Enjoy your crispy garlic-roasted potatoes!
