Crispy Herb Roasted Baby Potatoes
Golden, crispy baby potatoes roasted with herbs, garlic, and olive oil, perfect as a side dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes, washed and halved
- 3 tablespoons olive oil
- 3 cloves fresh garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 teaspoon lemon zest, finely grated (optional)
- 2 tablespoons Parmesan cheese, grated (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry your baby potatoes thoroughly. Slice them in half for even cooking.
- In a large mixing bowl, combine the potatoes, olive oil, minced garlic, dried herbs, salt, and pepper. Toss until every potato is coated evenly.
- Spread the potatoes onto a large, rimmed baking sheet in a single layer. Avoid overcrowding.
- Roast in the preheated oven for 35-40 minutes, flipping halfway through. The edges should turn golden brown and crispy.
- Optional: Sprinkle grated Parmesan cheese and lemon zest over the potatoes during the last 5 minutes of roasting.
- Remove from the oven and let them cool for a minute or two. Serve immediately while warm and crispy.
Notes
[‘Ensure potatoes are completely dry before tossing with oil to achieve maximum crispiness.’, ‘Use fresh herbs for added flavor and aroma.’, ‘Avoid overcrowding the baking sheet to ensure even roasting.’]
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
Keywords: crispy potatoes, roasted baby potatoes, herb potatoes, easy side dish, gluten-free, vegetarian