Roasted Herb Potatoes

Ingredients

• 12 oz baby potatoes, halved
• 1.5 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 garlic cloves, minced
• Salt and black pepper

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Halve the baby potatoes and place them in a large bowl. Add the olive oil, dried rosemary, dried thyme, minced garlic, salt, and pepper. Toss until every potato piece is evenly coated.
3. Spread the potatoes in a single layer on the baking sheet, cut-side down — this maximizes the surface area touching the hot pan for the crispiest results.
4. Roast for 20 minutes without disturbing them, then flip with a spatula. Continue roasting for another 10 to 15 minutes until the potatoes are deeply golden and crisp on the outside and tender when pierced with a fork.
5. Remove from the oven and let cool for 2 minutes on the pan before transferring to a serving dish. Taste and adjust seasoning if needed.

Tips

• Cutting the potatoes to a uniform size ensures they cook evenly — aim for pieces roughly the same thickness.
• Don't overcrowd the pan; potatoes steam instead of crisping when they're too close together. Use two pans if needed.
• Swap dried herbs for 1 tablespoon of chopped fresh rosemary and thyme — add them during the last 10 minutes so they don't burn.
• These pair beautifully with roasted chicken, grilled steak, or a fried egg on top for a simple dinner.