Description
A simple yet elegant recipe for garlic roasted baby red potatoes, perfect for any gathering this fall season.
Ingredients
- 2 pounds baby red potatoes
- 4 tablespoons extra virgin olive oil
- 4-5 cloves garlic, minced
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prep the potatoes: Preheat your oven to 425°F (220°C). Wash the baby red potatoes thoroughly under cold water. Cut the larger potatoes in half for even cooking.
- Make the mixture: In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Mix well.
- Toss the potatoes: Add the clean, cut potatoes to the bowl and toss until well coated.
- Arrange on a baking sheet: Spread the potatoes in a single layer on a parchment-lined baking sheet.
- Roast to perfection: Roast in the oven for 30-35 minutes, stirring halfway through, until golden brown and tender.
- Serve and enjoy: Transfer to a serving dish and garnish with parsley before serving.
Notes
Choose baby red potatoes for the best texture. Don’t skip the garlic for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American