Potato Recipes
These easy roast potatoes are a classic, versatile side that’s crisp on the outside, tender on the inside, and packed with garlic and herb flavor. Perfect for weeknight dinners, vegetarian meals, or as a base for crispy oven-style potato recipes, this dish is simple, flavorful, and always a crowd-pleaser.
Ingredients
- 1 kg baby potatoes or other small potatoes, halved
- 4 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 5 garlic cloves, unpeeled and lightly smashed
- 5 fresh thyme sprigs or 3 rosemary sprigs
- Finely chopped parsley or fresh thyme for garnish (optional)
Directions
- Preheat the oven to 200°C (400°F) to ensure it is hot before roasting, which helps the potatoes crisp perfectly.
- Place the unpeeled garlic cloves on a cutting board and gently smash them with the side of a knife so they burst open but remain mostly intact.
- Add the halved potatoes to a large baking tray, drizzle with olive oil, and sprinkle evenly with salt and black pepper.
- Toss the potatoes on the tray until well coated, then spread them out in a single layer with cut sides facing down.
- Scatter the smashed garlic and herb sprigs evenly over the tray to infuse flavor as the potatoes roast.
- Roast for 30 minutes without moving so a golden crust can form.
- Remove the tray and gently toss the potatoes; leave any stuck pieces as they will release naturally once crisp.
- Return the tray to the oven and roast for another 25–35 minutes until the potatoes are golden, crispy outside, and soft inside.
- Transfer to a serving dish, garnish with parsley or thyme if desired, and serve immediately.
Preparation Details
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Servings: 5–6