Garlic Thyme Roasted Potatoes
Crisp, golden baby potatoes roasted with smashed garlic and fresh thyme on a single tray.
Equipment
- Large baking tray
- Sharp knife
Ingredients
Main Ingredients
- 2 ¼ lb baby potatoes halved, similar in size
- 4 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ¼ tsp black pepper
- 5 cloves garlic skin on, smashed
- 5 sprigs fresh thyme or 3 sprigs rosemary
- 1 tbsp chopped fresh parsley or thyme leaves for serving
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and set out a large tray.
- Crush the garlic. Press the flat of a knife on each unpeeled clove with your palm until it cracks but holds together.
- Coat the potatoes. Arrange the halved potatoes snugly on the tray, drizzle with the oil, season with salt and pepper, and toss to coat well.
- Add the herbs. Tuck the garlic and thyme among the potatoes and spread them evenly.
- Roast. Roast for 30 minutes, then toss gently and roast 25 to 35 minutes more, until golden brown and crisp.
- Serve. Garnish with parsley or thyme leaves and serve hot.
Notes
Substitutions: Use 3 sprigs of rosemary in place of the thyme.
Tips: Pick potatoes of similar size, use enough oil, and do not overcrowd the tray; use two trays if needed.
Storage: Refrigerate in an airtight container for up to 3 days and reheat to 165 degrees F.