Oven Herb Roasted Potatoes

These oven herb roasted potatoes are perfectly golden brown and crispy outside, and tender and warm in the center. Tossed with fresh herbs such as rosemary and thyme, garlic, salt, pepper, and olive oil.

📝 Ingredients

• 3 pounds petite potatoes (1 or 1.5 inches round)
• 1/4 cup olive oil
• 3 or 4 cloves garlic, minced
• 1 teaspoon fresh rosemary, minced
• 1 1/2 teaspoons fresh thyme, minced
• Salt and pepper

👨‍🍳 Instructions

1. 1Preheat oven to 425 degrees F.
2. 2Cut potatoes into half. The potatoes should be about 1 or 1.5 inches round. If they are larger, cut them into smaller pieces.
3. 3On a large sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, and salt and pepper to taste. I used 1 teaspoon salt and ⅓ teaspoon pepper.
4. 4Arrange the potatoes flat side down and make sure the sheet pans are not overcrowded.
5. 5Roast for about 25 minutes undisturbed, flipping them after about 18 minutes or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown.
6. 6Let cool for about 5 minutes before serving. Enjoy!