Herb Roasted Potatoes
Herb roasted potatoes are the perfect sides you will love in any of your meals. These are easy to make and flavor-packed. Also vegan and gluten-free.
Equipment
- 1 oven
- 1 Mixing bowl
Ingredients
- 1 lb baby potatoes halved
- 3 - 4 tsp olive oil
- 1 tsp garlic powder or 2 - 3 fresh garlic minced
- 1 tsp minced rosemary 1/2 tsp dried rosemary
- 1 tsp minced thyme or 1/2 tsp dried thyme
- 1/2 tsp minced oregano or 1/4 tsp dried oregano
- salt & pepper to taste
Instructions
- Preheat the oven at 425 F.
- Wash and clean the potatoes
- Cut the potatoes into bite-sized pieces and the baby potatoes into halves.
- Place the potatoes in a large sieve and pass through running water.
- Wipe the potatoes once with a kitchen towel.
- And transfer to a large mixing bowl.
- Add the herbs, seasonings, salt and pepper.
- Toss to mix them thoroughly.
- Transfer the seasoned potatoes to a baking tray.
- Bake for 25 - 30 minutes till potatoes are golden and crispy.
- Flip the potatoes halfway through for evenly crisp roasted potatoes.
- Sprinkle some extra chopped parsley or cilantro (optional). Serve hot when done.
Notes
For baby potatoes, you don't need to peel them off since the skin is thin and it adds a nice crisp to the potatoes. If taking large size potatoes, then peel off the potatoes.
Cut the large potatoes into equal bite-sized pieces and the baby potatoes into halves.
For crispy potatoes, consider running the potatoes under running water once to wash off excess starch. This will make the potatoes crispier. Wipe off once with a kitchen towel.
Don't overcrowd the sheet pan or baking tray. Flip the potatoes in halfway through.
Be open to changing the quantities of herbs mentioned in the list above to your preference and taste.
Roast on a higher temperature like 425 F or 450 F. Timing may vary with the different temperatures you choose.
Nutrition
Calories: 245kcal
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