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- Baby potatoes: These small potatoes can be yellow, red, or white. Choose firm ones without blemishes. They cook evenly and have a creamy texture. I prefer using Yukon Gold for their buttery flavor. - Fresh herbs: I love using rosemary and thyme. These herbs add a wonderful aroma and depth of flavor. Rosemary gives a pine-like taste that pairs well with potatoes. Thyme offers a subtle earthiness that balances the dish. - Olive oil: Use high-quality extra virgin olive oil. It enhances the flavor and helps the potatoes crisp up nicely. Look for oil that is fresh and fruity for the best taste. - Additional herbs and spices: You can mix in other herbs like parsley or oregano. A pinch of chili flakes adds warmth, while garlic powder boosts the garlic flavor. - Variants like lemon zest or parmesan cheese: Adding lemon zest brightens the dish. It gives a fresh note that cuts through the richness. Grated parmesan cheese adds a savory touch. Sprinkle it on before serving for a cheesy finish. For the complete recipe, refer to the Full Recipe section. How to properly wash and halve baby potatoes Start by rinsing the baby potatoes under cool water. Use your hands to scrub away any dirt. Once clean, place them on a cutting board. Use a sharp knife to cut each potato in half. This helps them cook evenly. Always be careful when using a knife. You want nice, even halves for best results. Preparing fresh herbs: chopping techniques For fresh herbs, start with rosemary and thyme. Rinse them under water to remove any grit. Pat them dry with a clean towel. Place the leaves on a cutting board. Use a sharp knife to chop the herbs finely. This releases their flavors. A rough chop works too, but finer pieces blend better with the potatoes. Detailed baking instructions for optimal texture Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. In a mixing bowl, combine halved potatoes, olive oil, minced garlic, chopped herbs, paprika, salt, and pepper. Toss everything together until the potatoes are well coated. Spread them in a single layer, cut sides down, on the baking sheet. Bake for 25–30 minutes. The potatoes should be golden brown and tender when done. Tips for flipping potatoes midway through cooking Halfway through the cooking time, take the baking sheet out. Use a spatula to flip the potatoes gently. This ensures they brown evenly on all sides. If you forget to flip, some sides may burn. Set a timer to help you remember! Creative ways to serve Garlic Herb Roasted Potatoes These roasted potatoes shine as a side dish. You can sprinkle fresh parsley on top for color. They also make a tasty snack. Serve them with dips like aioli or sour cream for extra flavor. Pairing ideas with main dishes Garlic Herb Roasted Potatoes pair well with grilled chicken or steak. They also complement roasted vegetables nicely. Try them alongside fish for a light meal. The flavors blend perfectly, making dinner a hit! For the full recipe, check the details above. To get a golden brown crust, cut your potatoes evenly. Smaller pieces cook faster, while larger ones take longer. Aim for uniform sizes, around one inch thick. This helps them roast evenly. Spacing on the baking sheet is key. Don’t crowd the potatoes. Leave space between them so hot air can flow. This makes them crisp all around. If they touch, they will steam instead of roast. Overcooked potatoes turn mushy. Look for a golden color and a fork that slides in easily. If they are brown but hard, you need more time. Undercooked potatoes are firm and hard inside. They should feel soft when pierced. Keep an eye on them as they roast. Avoid over-seasoning. Start with the recipe's amounts. You can always add more later. Too much can overwhelm the dish. Remember, simple flavors shine best. A splash of balsamic vinegar adds depth. Drizzle it on just before serving. It brightens the dish and enhances the herbs. Experiment with different oils for roasting. Try avocado or grapeseed oil. Each oil has a unique flavor. This can change the taste of your roasted potatoes in fun ways. {{image_2}} You can make Garlic Herb Roasted Potatoes even better by adding other veggies. Think about mixing in carrots or bell peppers. These add color and taste. You can use seasonal veggies too. For example, try zucchini in summer or Brussels sprouts in fall. Roasting these with potatoes gives you a tasty side that everyone will enjoy. If you want to make this dish vegan, just swap out butter and oil. Use a vegan butter or extra olive oil instead. This keeps the flavor while staying plant-based. For gluten-free options, rest easy! This recipe is already gluten-free. Just make sure any additional spices or ingredients are also gluten-free. You can switch up the flavors based on different cuisines. For an Italian twist, add more garlic and some parmesan cheese. Toss in fresh basil for that extra kick. If you want a Mexican flair, sprinkle some chili powder and lime juice over the potatoes. Both options give you tasty variations to try. Explore these flavor variants to keep your meals exciting. For the full recipe, check out the details above. To keep your Garlic Herb Roasted Potatoes fresh, store them in the fridge. Place them in an airtight container. This helps seal in moisture and flavor. They can stay good for about 3 to 5 days in the fridge. If you want to keep them longer, try freezing them. Spread the cooled potatoes on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can last for up to 3 months in the freezer. When it’s time to eat your leftovers, you can reheat them in a few ways. The oven works best for keeping their crispy texture. Preheat the oven to 400°F (200°C). Spread the potatoes on a baking sheet and heat for about 10-15 minutes. This method avoids sogginess and revives their crispiness. You can also use a skillet on the stove. Heat a little olive oil in the pan over medium heat. Add the potatoes and cook for about 5-7 minutes, flipping occasionally. This keeps them golden and tasty. Remember, avoid the microwave if you want to keep that nice texture! For more details, check out the Full Recipe. Roasting Garlic Herb Potatoes takes around 40 minutes. You need about 10 minutes to prep and 25 to 30 minutes to cook. This quick process gives you tasty potatoes that are ready in no time. Yes, you can use different potatoes. While baby potatoes are great, you can also use Yukon Gold or red potatoes. Just make sure to cut them into similar sizes to cook evenly. Leftover Garlic Herb Roasted Potatoes are versatile. You can turn them into a breakfast hash by adding eggs. They also work well in salads. Just chop them up and mix with greens and your favorite dressing. This recipe is perfect for meal prep. You can roast the potatoes in advance and store them in the fridge. When you’re ready to eat, just reheat them in the oven or on the stove. This keeps them crispy and delicious. Garlic Herb Roasted Potatoes are easy to make with the right ingredients. We explored essential items like baby potatoes, fresh herbs, and olive oil. Optional flavors, like lemon zest and parmesan, can enhance your dish. We shared step-by-step instructions to ensure your potatoes roast perfectly. Remember to avoid common mistakes and try fun variations. Proper storage keeps leftovers fresh. Give this recipe a go, and you’ll enjoy delicious, versatile potatoes every time. Happy cooking!

Garlic Herb Roasted Potatoes

Discover the perfect side dish with these Garlic Herb Roasted Potatoes! This easy recipe features tender baby potatoes tossed in olive oil, garlic, and fresh herbs, roasted to golden perfection. Ideal for any meal, these flavorful potatoes are sure to impress your family and friends. Follow our simple steps and bring irresistible taste to your table. Click through to explore the full recipe and elevate your cooking skills!
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Ingredients
  

2 pounds baby potatoes, halved

4 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves

1 teaspoon paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the halved baby potatoes, olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper.

      Toss the potatoes until they are evenly coated with the oil and seasonings.

        Spread the potatoes out in a single layer on the prepared baking sheet, cut sides facing down for optimal browning.

          Roast in the preheated oven for 25–30 minutes, or until the potatoes are golden brown and tender when pierced with a fork, flipping them halfway through the cooking time for even roasting.

            Once cooked, remove from the oven and sprinkle freshly chopped parsley over the top for a fresh finish.

              Serve hot as a side dish to your favorite main courses or enjoy them on their own!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4