Herb-Roasted Potatoes
Crispy roasted baby potatoes tossed with fresh herbs make a simple and flavorful side dish.
Servings: 8 servings
Ingredients
- 2 pounds baby potatoes washed
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 1 tablespoon fresh thyme
- 1/4 cup fresh oregano
- salt to taste
- black pepper to taste
- 1/4 cup fresh parsley chopped, for finishing
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the washed baby potatoes with a sharp knife so pieces are roughly equal in size.
- In a large mixing bowl, combine the potatoes, olive oil, stripped rosemary leaves, fresh thyme, and oregano. Season with salt and pepper and toss until evenly coated.
- Spread the potatoes in a single layer on a large baking sheet with space between pieces for crisping.
- Roast in the preheated oven for 35–40 minutes, turning or tossing the potatoes every 15 minutes, until golden and crisp on the outside and tender inside.
- Remove from the oven, sprinkle with the chopped fresh parsley, toss once more, and serve hot.
Equipment
- Baking Sheet
- Mixing Bowl
- Sharp Knife
- spatula or tongs
Notes
- Use uniform potato sizes for even roasting.
- Strip rosemary leaves from the stems before mixing.
- Turn potatoes periodically for even browning.
- Adjust salt and pepper to taste.