Roasted Red Potatoes With Garlic and Herbs
Crispy on the outside, tender on the inside, these roasted red potatoes are tossed with fresh garlic, fragrant herbs, and olive oil for a flavorful side dish that pairs beautifully with any main course. Perfect for weeknight dinners or holiday spreads.
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Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper (optional)
- Spatula
Ingredients
- 2 lbs red potatoes washed and cut into quarters
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried rosemary or 1 tbsp fresh, chopped
- 1 tsp dried thyme or 1 tbsp fresh, chopped
- 1 tsp dried parsley or 1 tbsp fresh, chopped
- Optional: ¼ tsp smoked paprika for a smoky flavor
Instructions
- Preheat oven to 425°F (220°C).
- Prepare potatoes – Cut potatoes into even-sized quarters for even roasting.
- Toss with seasoning – In a large bowl, combine olive oil, garlic, salt, pepper, rosemary, thyme, parsley, and paprika if using. Add potatoes and toss until evenly coated.
- Arrange on baking sheet – Spread potatoes in a single layer on a parchment-lined or greased baking sheet. Avoid overcrowding to ensure crispiness.
- Roast for 25–30 minutes, flipping halfway through, until potatoes are golden brown and crispy on the edges.
- Serve immediately, garnished with extra parsley if desired.
Servings: 6 servings