Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F (220 degrees C).
- Cut the petite potatoes in half. If any potatoes are larger than 1.5 inches in diameter, cut them into smaller, bite-sized pieces.
- On a large baking sheet, or two if needed to avoid overcrowding, toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper. Ensure the potatoes are evenly coated.
- Arrange the potatoes on the baking sheet with the cut side down. Make sure the sheet pan is not overcrowded, as this will help them crisp up.
- Roast for about 25 minutes. After about 18 minutes, or when a golden brown crust forms on the cut side, flip the potatoes. Continue roasting until they are tender and golden brown all over.
- Let the potatoes cool for about 5 minutes before serving. Enjoy!
Nutrition
Notes
For a crispy golden brown crust, let the potatoes roast undisturbed, cut side down, for about 75% of the total 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 well. Avoid starchy potatoes like Russets. Fresh garlic is highly recommended over jarred. If using dried herbs, use ⅓ of the amount called for fresh herbs. These potatoes can be made ahead up to 2 days in advance and refrigerated. Reheat them in an air fryer or oven until warm and slightly crispy. For freezing, roast and cool the potatoes completely, then freeze them on a baking sheet until solid before transferring to freezer-safe bags. Roast directly from the freezer for up to 3 months.