Description
Crispy roasted baby potatoes seasoned with garlic, onion, and herbs create a flavorful side dish that complements any meal. Easy to prepare and golden-brown, these delightful bites are perfect for sharing!
Ingredients
Scale
- 2 pounds of baby potatoes
- 4 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the baby potatoes under cold water and pat them dry. Cut larger potatoes in half or quarters for even cooking.
- Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until fork-tender but not fully cooked.
- Drain the potatoes in a colander and let them sit for a few minutes to steam dry.
- In a large mixing bowl, combine olive oil, garlic powder, onion powder, dried rosemary, dried thyme, salt, and black pepper. Mix well.
- Add the drained potatoes to the bowl and gently toss until evenly coated.
- Line a large baking sheet with parchment paper or grease it lightly.
- Transfer the seasoned potatoes to the baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Test with a fork; it should slide in easily when done.
- Remove from the oven, transfer to a serving dish, and sprinkle with chopped parsley.
- Taste a potato and adjust seasoning if necessary.
Notes
- These potatoes pair well with roasted meats, grilled chicken, or as a salad topping. Serve with a dipping sauce for added flavor.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.
- Feel free to add smoked paprika or grated Parmesan cheese for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes