These roasted red potatoes are so easy to make, and taste AMAZING. Move over boring old potatoes because these garlicky, herby potatoes will win over your taste buds in no time!
Jump to RecipeRoasted potatoes are one of my favorites. Add a good mix of seasonings that’s still easy enough to throw together in less than 20 minutes, and I’m sold. This recipe checks every box for me, and I just know it’s going to be one of those that I go back to again and again…
The prep for this recipe is insanely easy. All you have to do is cut the potatoes in half (or quarters if they’re big), mince some garlic, and chop the fresh rosemary and thyme. Now, I’m usually a big advocate for using herb stems in addition to the leaves to reduce food waste. With these two herbs, however, the stems are pretty woody which makes them too difficult for even me to use. I just pulled the leaves off and gave them a quick, rough chop. The smaller you chop your herbs the more flavor you’ll get.
Once everything is all chopped and ready to go all you have to do is coat your potatoes in olive oil and all the seasonings. I like to do this in a bowl where I’m less likely to get a runaway potato. :P
Once they’re coated pop these bad boys onto a prepared baking sheet and into the oven at 400 degrees Fahrenheit for about 30 minutes. Just make sure that they aren’t all on top of each other on the pan or they won’t cook evenly. Once they start to get golden brown, they’re done!
And that’s really all there is to it! I hope you all enjoy this recipe–if you try it out be sure to rate it down in the comment section. Happy eating!
Garlicky Roasted Red Potatoes with Rosemary and Thyme
Ingredients
- 1 lb red potatoes halved (or quartered if large)
- 1/4 cup olive oil
- 4 cloves garlic minced
- 2 tsp fresh rosemary chopped
- 2 tsp fresh thyme chopped
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining with tin foil or parchment paper.
- In a bowl, toss red potatoes with olive oil, garlic, rosemary, thyme, and black pepper until potatoes are evenly coated.
- Spread coated potatoes evenly on prepared baking sheet and roast for 20-30 minutes or until potatoes are lightly browned.
Notes
- If using dried rosemary or thyme instead of fresh reduce the amount used by 3x.