garlic and herb roasted potatoes
Crispy, golden baby potatoes roasted with olive oil, garlic, dill, and thyme, offering a savory, herbaceous flavor with a subtle tang. Optionally sprinkled with Parmesan and garnished with fresh dill for a cohesive, flavorful side.
prep time
20 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 pounds potatoes, cut into bite size pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tablespoon fresh thyme, finely chopped (or 1 tsp dried thyme)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky depth)
How To Make garlic and herb roasted potatoes
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Step 1Preheat your oven to 425 degrees F (220°C). Line a baking sheet with parchment paper or lightly grease it
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Step 2In a large bowl, toss the potatoes with olive oil, minced garlic, dill, thyme, salt, pepper, and smoked paprika. Ensure the potatoes are evenly coated.
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Step 3Spread the potatoes in a single layer on the baking sheet, cut-side down, so the skin is facing up for maximum crispiness.
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Step 4Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges and fork-tender inside.
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Step 5If using Parmesan, sprinkle it over the potatoes during the last 5 minutes of roasting for a cheesy, savory crust
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Step 6Transfer the potatoes to a serving dish. Garnish with a sprinkle of fresh parsley or a touch of fresh dill. I pair this with my pork tenderloin with a creamy dill sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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