Ingredients
Potatoes
- 1.5 lb. mini yellow potatoes (1″ in diameter)
Seasoning
- 3 garlic cloves, minced
- 2 T. fresh thyme, finely chopped
- 2 T. fresh rosemary, finely chopped
- 3 T. olive oil
- Salt & pepper, to taste
Instructions
- Boil Potatoes: Add the whole mini yellow potatoes to a large pot and cover with water. Bring the water to a boil and cook the potatoes for about 10 minutes, until they are fork tender but not falling apart. Drain the water completely.
- Preheat Oven: While the potatoes boil, preheat your oven to 400ºF (204ºC) to prepare for roasting.
- Season Potatoes: In a large bowl, combine the boiled potatoes with the minced garlic, finely chopped rosemary and thyme, olive oil, salt, and pepper. Generously season with salt as the potatoes will absorb the flavors. Toss everything thoroughly to ensure all potatoes are evenly coated.
- Arrange and Roast: Spread the seasoned potatoes in a single layer on a baking sheet, making sure they are not overcrowded. Roast in the preheated oven for 20 minutes, turning the potatoes over halfway through cooking to promote even browning and crisping.
- Serve: Once the potatoes are crispy on the outside and tender inside, remove from the oven and serve warm as a delicious side dish.
Notes
- To Store: Refrigerate cooled potatoes in a shallow airtight container or resealable storage bag with the air squeezed out. Best consumed within 4 days.
- To Reheat: Reheat in a 400°F oven until warmed through to maintain crispiness.
- To Freeze: Freeze cooled potatoes first on a baking sheet for about 1 hour until solid, then transfer to freezer bags, remove excess air, seal, and freeze. Use within 6 months. Reheat directly from frozen or thaw overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
