Roasted Potatoes
Total Time
50 Minutes
Prep Time
15 Minutes
Cook Time
35 Minutes
Rating
5 out of 5 stars
(29)
Ingredients
4 servings
- 1½ pounds baby potatoes (any color or a mix), halved
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 5 garlic cloves, cut into halves
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Preparation
Step 1
Preheat the oven to 425°F and set an oven rack in the middle position.
Step 2
Directly on a rimmed 13 x 18-inch baking sheet (do not line the pan with foil, as the potatoes will stick), toss the potatoes with the oil, salt, pepper, half of the rosemary, and half of the thyme. Arrange the potatoes so that they are cut-side down. Roast for 15 minutes.
Step 3
Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan (don't worry if they flip over at this point). Roast for about 20 minutes more, or until the potatoes are crisp outside and tender inside.
Step 4
Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy.
Step 5
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Chef's notes
If your potatoes vary in size, some may need to be cut into thirds. The idea is to make them all about the same size so that they cook evenly.
