herb and garlic roasted potatoes – Page 2

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the potatoes: If using baby potatoes, simply halve or quarter them. If using larger potatoes, peel (optional) and cut them into bite-sized cubes. Try to keep the pieces roughly the same size so they cook evenly.
Season the potatoes: In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, thyme, oregano (if using), salt, and pepper. Make sure the potatoes are well-coated with the seasoning mix.
Roast the potatoes: Spread the seasoned potatoes evenly on the prepared baking sheet in a single layer. If you want extra crispiness, make sure the potatoes aren’t overcrowded on the sheet.
Bake: Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. You can toss them halfway through cooking to ensure even browning.
Optional (add Parmesan): If you’re using Parmesan cheese, sprinkle it over the potatoes during the last 5-10 minutes of roasting, just to allow it to melt and form a crispy, cheesy crust.
Garnish and serve: Once roasted, remove the potatoes from the oven. Sprinkle them with fresh parsley and serve hot.

For extra crispiness, you can preheat the baking sheet in the oven for about 10 minutes before adding the potatoes.
Feel free to mix up the herbs based on your preferences. Basil, sage, or oregano can also work wonderfully!
You can also add lemon zest or a squeeze of fresh lemon juice after roasting to give the potatoes a fresh, bright finish.

Enjoy