Description
A delightful and easy side dish with a crispy golden exterior and tender inside, perfect for any meal.
Ingredients
- 2 pounds baby Yukon gold potatoes, halved
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the baby Yukon gold potatoes under cold water and dry them thoroughly.
- In a large mixing bowl, combine the halved potatoes, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Toss well to coat.
- Spread the potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
- Roast the potatoes for 25 to 30 minutes, tossing halfway through, until golden brown and crispy.
- Remove from the oven and let cool for a few minutes before garnishing with chopped parsley and serving.
Notes
For best flavor, use fresh herbs and cut potato halves evenly. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: American