Learn to make garlicky roasted potatoes that complement a wide variety of main dishes – plus my trick to ensure they turn out irresistibly crispy every time! These roasted potatoes from my first cookbook are a workhorse of a side dish: they’re loved by all, easy to make, and go with just about everything. The only fussy part of the recipe is arranging the potatoes cut-side down in the pan. I find that they get much crispier that way, so it’s worth it. Note that the garlic is added about midway through cooking; this prevents it from getting scorched.
What You’ll Need To Make Roasted Potatoes
Baby potatoes are ideal for making roasted potatoes. These small, immature potatoes are harvested early in the growing season and are about the size of a golf ball. They have a thin, delicate skin that does not need to be peeled — in fact, leaving the skin on adds extra flavor and texture — that makes them perfect for roasting. Simply rinse the baby potatoes under cold water to remove any dirt or debris, and then roast them.
Step-by-Step Instructions
Preheat the oven to 425°F and set an oven rack in the middle position. Directly on a rimmed 13 x 18-inch baking sheet (do not line the pan with foil, as the potatoes will stick), add the potatoes, the oil, salt, pepper, half of the rosemary, and half of the thyme.
Toss to combine.
Arrange the potatoes so that they are cut-side down. Roast for 15 minutes. Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan.
Roast for about 20 minutes more, or until the potatoes are crisp outside and tender inside.
Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy.
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Per serving (4 servings) Calories: 141 Fat: 10 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 0 g Fiber: 2 g Protein: 1 g Sodium: 167 mg Cholesterol: 0 mg
I forgot to add my 5 starts! There is one adjustment that I would make (which is all on my end). I ended up using the little baby “creamer” potatoes from Trader Joe’s (1 lb bag), which are roughly no bigger than 1.5” in diameter. Because they are so small I find that I probably need to reduce the baking time by about 5 minutes (if I use the same potatoes) because mine came out a wee bit overdone (I followed the time exactly as instructed). With that said, I have two questions for you, Jenn.
- If I’m going to use the same potatoes thus reducing the baking time by 5 minutes should I a) add the garlic and remaining herbs after 10 minutes, which will allow the garlic to still have 20 minutes in the oven or b) should I merely reduce the baking time by 5 minutes, but continue to do everything else as instructed?
- Is this dish something that some fresh grated parm could be added to and, if so, how much would you add and when?…or do you feel it’s best left as is? Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
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