Ingredients
Scale
- 1–3/4 to 2 lbs small new potatoes (I used baby Dutch Yellows here)
- 1–1/2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 sprig fresh rosemary, stems removed and minced
- 2–3 sprigs fresh thyme, stems removed and minced
- Kosher salt and freshly-ground black pepper, generously to taste
Instructions
- Preheat the oven to 425 degrees F. Scrub the potatoes clean, then dry thoroughly. Cut into halves or quarters, depending on size. Mince the rosemary and thyme, and set aside.
- Combine the olive oil and garlic in a large mixing bowl. Toss with the potatoes until well coated, then place in an even layer on a nonstick or parchment paper lined sheet pan. Season generously with salt and pepper.
- Roast for 20-25 minutes, turning a few times (cooking tongs work best for this). You’ll know the potatoes are ready when they turn golden brown with wrinkly skins, and can be pierced easily with a fork.
- Remove the potatoes from the oven and while still warm, toss with the fresh herbs. Season with more salt and pepper, if needed. Serve warm.
Nutrition
- Serving Size: 110g
- Calories: 104g,
- Fat: 2.5g,
- Carbohydrates: 20.5g,
- Fiber: 2.75g,
- Protein: 2.75g
Keywords: herb roasted potatoes, crispy, easy, new potatoes, yellow potatoes, fingerlings