Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F.
- Cut the petite potatoes in half. If any potatoes are larger than 1.5 inches round, cut them into smaller, uniform pieces.
- On a large baking sheet, or two if needed to avoid overcrowding, toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper. Use about 1 teaspoon of salt and ⅓ teaspoon of pepper, or adjust to your preference.
- Arrange the potatoes in a single layer on the baking sheet(s), flat side down. Ensure the pan is not overcrowded for even roasting.
- Roast for about 25 minutes. After about 18 minutes, or when a golden brown crust forms on the flat side, flip the potatoes. Continue roasting until they are tender and golden brown all over.
- Let the potatoes cool for about 5 minutes before serving. Enjoy!
Nutrition
Notes
For a crispy golden brown crust, let the potatoes roast undisturbed, flat side down, for at least 75% of the total roasting time before flipping. Petite potatoes are recommended for their small size and creamy texture, but Yukon Gold or red potatoes cut into 1-inch pieces also work well. Avoid starchy potatoes like Russets. Fresh garlic is highly recommended, but jarred pre-minced garlic can be used. If using dried herbs, use ⅓ of the amount called for fresh herbs. These potatoes can be made 1 to 2 days ahead and refrigerated, then reheated in an air fryer or oven. They can also be frozen after roasting and cooling completely; roast them directly from the freezer for up to 3 months.