OK, these are absolutely delicious and seriously easy to make. Make sure your potatoes are clean, add some herbs and garlic, pop ’em in the oven, turn once and eat. In fact, I just ate these as an entire meal with some salad. Meatless Mondays!
Ingredients
2 pounds baby red potatoes
3-4 cloves garlic, smashed and left whole
3 & 1/2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon seasoning salt
cracked black pepper, to taste
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
fresh dill, rosemary, thyme, or parsley, to garnish (optional)
1 tablespoon white wine vinegar, to garnish (optional)
Shredded parmesan, to garnish (optional)
Directions
Preheat your oven to 400F.
Wash and scrub your potatoes to make sure they are nice and clean, then spread them out to let dry. Make sure they are completely dry as moisture is the enemy of browning. Slice each potato in half or in quarters, for large potatoes. All the potatoes should be roughly similar in size, for even roasting.
In a work bowl large enough to accommodate all the potatoes, combine olive oil and spices. Add 3-4 cloves smashed garlic. You can mince the garlic and mix it into the potatoes if you like, but I just leave them whole. Mix to combine. Add in the cut potatoes and coat evenly. Make sure each potato gets coated.
Arrange the potatoes on the pan so that they are cut-side down. The potatoes should not be touching each other (or they will steam in the oven instead of roasting. We want them super crispy!)
Roast the potatoes at 400F for about 30 minutes. Take the pan out of the oven and use a spatula or tongs to carefully flip the potatoes over (so that the other cut-side that is still white is now touching the pan.) If there is any oil pooling in the center of your pan and it’s causing the potatoes to not brown, soak up some of the oil with a paper towel and discard. Place the pan back in the oven and continue roasting for another 15-20 minutes (the total roasting time is 45-50 minutes).
Take the potatoes out of the oven and serve immediately. Garnish with chopped herbs (such as thyme or parsley), and just before serving, toss with 1 tablespoon white wine vinegar. This step is optional, but oh so tasty! Shredded parmesan on top is also a great option.
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