Description
A delicious, savory side dish with crispy edges and fluffy interiors, infused with garlic and fresh herbs.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley for finishing
- 2 tablespoons grated Parmesan cheese (optional)
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon garlic powder (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash the potatoes and cut them into 1½-inch chunks. Pat them dry.
- Boil the potato chunks in salted water for 8-10 minutes until fork-tender. Drain and let them steam for 2-3 minutes.
- Roughly shake the potatoes in a colander to rough up the edges for crispiness.
- Whisk together olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Toss potatoes in the mixture.
- Spread the potatoes in a single layer on the baking sheet and roast for 45-50 minutes, flipping halfway through.
- Sprinkle with fresh parsley and optional Parmesan cheese before serving.
Notes
For extra crispiness, ensure potatoes are thoroughly dried before coating with oil and seasonings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg