Imagine a side dish so irresistible that it steals the spotlight from the main course - that's exactly what this Garlic Herb Roasted Potato Salad promises! Bursting with aromatic herbs, crispy edges, and a golden-brown perfection, these potatoes are not just a side dish, but a culinary experience that will have your family and guests begging for seconds. Whether you're a cooking novice or a seasoned chef, this recipe is your ticket to creating restaurant-quality potatoes right in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the baby potatoes thoroughly under cold running water. Pat them completely dry with clean kitchen towels to ensure crispy roasting.
- Cut the baby potatoes into halves or quarters, depending on their size, ensuring relatively uniform pieces for even cooking.
- Mince the garlic cloves finely. Chop fresh rosemary and thyme leaves, keeping them separate.
- In a large mixing bowl, combine the cut potatoes, minced garlic, chopped rosemary, and thyme. Drizzle olive oil over the mixture.
- Season generously with salt and freshly ground black pepper. Toss everything together until potatoes are evenly coated with herbs, oil, and seasonings.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting.
- Roast in the preheated oven for 25-30 minutes, turning once halfway through cooking to ensure even browning and crispiness.
- Remove from oven when potatoes are golden brown and crisp on the outside, and tender when pierced with a fork.
- Let the roasted potatoes cool for 5-10 minutes at room temperature.
- Transfer to a serving dish and garnish with freshly chopped parsley before serving.
Tips
- Drying is Key: Always thoroughly pat your potatoes dry before roasting. Moisture is the enemy of crispiness, so use a clean kitchen towel to remove all excess water.
- Don't Overcrowd: Give your potatoes breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing that desirable crispy exterior.
- Fresh Herbs Matter: While dried herbs can work, fresh rosemary and thyme will elevate the flavor profile dramatically. If possible, use fresh herbs for the most vibrant taste.
- Uniform Cutting: Cut potatoes into similar-sized pieces to ensure even cooking. This prevents some pieces from burning while others remain undercooked.
- Olive Oil Technique: Drizzle and toss thoroughly to ensure each potato piece is evenly coated with oil and seasonings.
- Oven Positioning: Use the middle rack for most even heat distribution and optimal roasting.Pro Tip: Let the potatoes rest for a few minutes after roasting. This allows them to develop an even crispier exterior and makes them easier to handle.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
