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Simple Herby Roasted Baby Potatoes

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These herby roasted baby potatoes can be prepped in just minutes and are made with a handful of simple ingredients. They rely on a mixture of fresh and dried herbs along with minced garlic to layer in the flavors that your family will love!

Ingredients

Scale
  • 1.5 pounds baby yellow potatoes, halved
  • 1 teaspoon + a couple more pinches Kosher salt, divided
  • 5 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 6 cloves garlic, minced
  • fresh cracked pepper
  • 3 tablespoons fresh chopped parsley

Instructions

  1. Heat oven to 400 degrees.
  2. Add potatoes to a large saucepan. Add cold water to the pan until it’s about an inch above the potatoes. Stir in a teaspoon of salt until dissolved.
  3. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and gently simmer for 5 minutes. Drain potatoes and dry them on a clean kitchen towel.
  4. Add 1/4 cup olive oil, oregano, thyme, sage, garlic, and a couple large pinches of salt and pepper to a large bowl. Whisk until well combined.
  5. Add boiled potatoes to the olive oil and herb mixture and toss to coat the potatoes evenly.
  6. Transfer potatoes to a lightly greased baking sheet and spread them in a single layer. I like to make sure the cut side is down on the pan to get a nice crispy crust.
  7. Bake for 15 minutes or until the potatoes are baked through and fork tender.
  8. Combine remaining tablespoon olive oil and fresh chopped parsley in a small bowl.
  9. Pour oil and herb mixture over the roasted potatoes and toss to coat.
  10. Season to taste with salt and pepper and enjoy!

Equipment

Notes

  • Be sure to cut your potatoes into uniform size pieces. This will ensure that they cook evenly and you don’t end up with some potatoes that are raw in the middle while others are mushy. I recommend leaving the small baby potatoes whole and cutting the larger ones into halves or quarters.
  • The minced garlic in this recipe gets dark golden brown and crunchy as it’s roasted in the oven with the olive oil and herbs. It’s important to make sure that the garlic doesn’t burn or it will become bitter. But as written, the crunchy bits of garlic in this recipe add a delicious variety of texture in contrast with the creamy potatoes. If you don’t think your family will like the crispy garlic bits, you can use garlic powder in place of fresh garlic for this recipe. I’d recommend using about a teaspoon of garlic or so.

Nutrition

Find it online: https://midwestfoodieblog.com/roasted-baby-potatoes/