Roasted Red Potatoes with Garlic and Herbs
The ultimate comfort food, Roasted Red Potatoes with Garlic and Herbs is a crispy, savory delight that makes any meal special. With tender potatoes and aromatic garlic, this dish is perfect for family dinners or gatherings. Experience the warm flavors and easy prep that will make you want to make it tonight!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 3 pounds petite red potatoes scrubbed and halved (quartered if extra large)
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1.5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.33 cup grated Parmesan cheese (33g)
- 2 tablespoons unsalted butter cut into small cubes
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
- In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil, and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
- Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.
Notes
- Tip 1: Use a half-sheet pan or a full-sheet pan for best results.
- Tip 2: You can substitute russet or Yukon gold potatoes.
- Tip 3: Feel free to use different herbs and spices.
- Tip 4: For fresh herb substitutions, use a 3:1 ratio of fresh to dry.
- Tip 5: Ensure the potatoes are scrubbed and completely dry before roasting.
- Tip 6: Store leftovers in an airtight container in the fridge for up to 3 days.
- Tip 7: To reheat, toss in a dry skillet or place in a toaster oven to maintain crispiness.