Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F.
- Cut the potatoes in half. If they are larger than 1.5 inches, cut them into smaller pieces. On a large sheet pan, or two to avoid overcrowding, toss the halved potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Arrange the potatoes flat side down on the sheet pan(s), ensuring they are not overcrowded.
- Roast for about 25 minutes. Flip the potatoes after about 18 minutes, or when a golden brown crust forms on the flat side. Continue roasting until tender and golden brown.
- Let the potatoes cool for about 5 minutes before serving.
Nutrition
Notes
For a crispy golden brown crust, let the potatoes roast undisturbed flat side down for 75% of the roasting time before flipping. Petite potatoes are recommended for their size and texture, but Yukon Gold or red potatoes cut into 1-inch pieces also work. Avoid starchy potatoes like Russets. Fresh garlic and herbs are preferred, but you can use jarred minced garlic or dried herbs (use ⅓ the amount of dried herbs compared to fresh). These potatoes can be made 1-2 days ahead and refrigerated, then reheated in an air fryer or oven. They can also be frozen after roasting and cooling completely, then roasted from frozen.