Garlic and Herb Roasted Potatoes

I love potatoes. The fabulous tubers are always on my mind when it comes to side dishes. I was looking through my portfolio of recipes and realized that I have never roasted potatoes. That has to change. So I diced up some potatoes, chopped up some herbs, minced some garlic and made some of the tastiest potatoes around. No joke, they were awesome!

Preheat the oven to 425 degrees Fahrenheit. Wash the potatoes and then dice them into 1 inch cubes. Try to keep them all around the same size. They will cook more evenly that way.

Place the potatoes in a large bowl and toss with olive oil. Then add the herbs and garlic, and toss.

Pour the potatoes out onto a large cookie sheet. Spread them out into a single layer.

Place the cookie sheet in the preheated oven and cook for 20 minutes. Remove from the oven, stir, spread the potatoes back out into a single layer and then continue to cook for another 20 minutes.

Stir and place the potatoes into a serving bowl.

Serve with your favorite meal.

These potatoes were crispy on the outside and nice and soft on the inside. The herbs were delicious. As always the garlic amount is a suggestion, you can always add more if you want to scare away some vampires.

Garlic and Herb Roasted Potatoes

Crispy on the outside and tender on the inside, these garlic and herb roasted potatoes are the perfect side dish. Tossed with fresh rosemary, thyme, and garlic for amazing flavor.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 lbs potatoes cut into bite-sized pieces
• 6 cloves garlic minced
• 2 tablespoons fresh rosemary chopped
• 2 tablespoons fresh thyme chopped
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Method

 

1. Preheat oven to 400°F.
2. Toss potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large mixing bowl.
3. Spread mixture evenly on a sheet pan.
4. Roast for 40-45 minutes, stirring occasionally, until potatoes are crispy on the outside and tender inside.
5. Remove from oven and serve immediately.

Notes

Fresh herbs make a huge difference in this recipe. Don’t substitute dried herbs if possible. For extra crispiness, cut potatoes slightly smaller and increase roasting time by 5-10 minutes.