Garlic Herb Roasted Potatoes (Printable)

Golden fingerling potatoes infused with fresh garlic and herbs, roasted until crispy and tender.

# What you'll need:

01 - 1.5 lbs fingerling potatoes, halved lengthwise

02 - 3 tbsp fresh parsley, finely chopped

03 - 1 tbsp fresh rosemary, finely chopped

04 - 1 tbsp fresh thyme, finely chopped

05 - 4 cloves garlic, minced

06 - 3 tbsp olive oil

07 - 1 tsp kosher salt

08 - 1/2 tsp freshly ground black pepper

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.

02 - In a large bowl, toss halved fingerling potatoes with olive oil, minced garlic, rosemary, thyme, salt, and black pepper until evenly coated.

03 - Spread the potatoes cut side down in a single layer on the baking sheet.

04 - Roast in the oven for 25 to 30 minutes, turning halfway through, until golden brown and tender.

05 - Remove from the oven and immediately toss with chopped parsley. Serve warm.

01 -

They're crispy on the outside and buttery on the inside, which is honestly the dream potato situation.
Fresh herbs make it taste like you have a secret garden, but you can make it with whatever you have on hand.
It's genuinely hard to mess up, which means you can focus on the other dishes you're cooking.

02 -

Don't crowd the pan or they'll steam instead of roast, and steamed potatoes are sad potatoes.
Flipping halfway through makes the difference between soft potatoes and crispy potatoes, so don't skip it.

03 -

Cut your potatoes to roughly the same size so they cook evenly without some drying out while others stay soft.
Don't wash the potatoes after cutting unless they're visibly dirty because the starch helps them crisp up.