Description
These golden-brown, crispy potatoes are infused with garlic, rosemary, and thyme, making them a perfect side dish for any meal.
Ingredients
Scale
- 2 pounds of baby Yukon gold potatoes, halved
- 4 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon of fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon of salt
- 1/2 teaspoon of 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 with a clean kitchen towel.
- In a large mixing bowl, combine the halved potatoes, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Toss well until the potatoes are evenly coated.
- Spread the seasoned potatoes out in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, tossing halfway through.
- Once golden brown and crispy, let them cool for a few minutes and garnish with parsley before serving.
Notes
For best results, use fresh herbs and do not overcrowd the baking sheet for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg