Description
Garlic Roast Potatoes feature crispy, golden-brown baby or Yukon gold potatoes tossed with fragrant minced garlic, olive oil, and herbs. Roasted to perfection in the oven, this easy side dish pairs wonderfully with roasted meats or serves as a flavorful vegetarian option garnished with fresh parsley.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes or Yukon gold potatoes, cut into halves or quarters
Seasoning
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary or thyme (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the potatoes to a golden crisp.
- Prepare Potatoes: Place the cut potatoes into a large bowl. Add the olive oil, minced garlic, salt, black pepper, and dried rosemary or thyme if using. Toss thoroughly to coat all pieces evenly with the seasoning.
- Arrange for Roasting: Spread the potatoes out on a parchment-lined baking sheet in a single layer with the cut side facing down. This positioning helps achieve maximum crispiness on the cut surfaces.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 30 to 35 minutes. Flip the potatoes once halfway through the cooking time to ensure even browning and a crispy exterior.
- Garnish and Serve: Remove the potatoes from the oven when they are golden brown and crispy on the edges. Sprinkle with chopped fresh parsley before serving to add a burst of color and fresh flavor.
Notes
- For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before cooking. Drain and pat the potatoes dry before seasoning and roasting.
- This dish pairs beautifully with roasted meats such as chicken or beef.
- Can be served as a vegetarian main dish accompanied by your favorite dipping sauce.
