Salt & Garlic Roasted Potatoes (Printable Version)
Crispy golden potatoes tossed with garlic and herbs, perfect as a flavorful side dish.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs baby potatoes, halved
02 - 4 cloves garlic, minced
→ Seasonings
03 - 2 tbsp olive oil
04 - 1.5 tsp sea salt
05 - 0.5 tsp freshly ground black pepper
06 - 1 tsp dried rosemary or thyme, optional
→ Garnish
07 - 2 tbsp fresh parsley, chopped, optional
# How to Make It:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine halved potatoes with olive oil, minced garlic, sea salt, black pepper, and dried herbs if using, tossing until evenly coated.
03 - Place potatoes cut side down in a single layer on the prepared baking sheet to maximize crispiness.
04 - Bake for 30 to 35 minutes, turning halfway through, until golden brown and tender.
05 - Remove from oven, sprinkle with chopped fresh parsley if desired, and serve immediately.
# Expert Insights:
01 -
- They're impossible to mess up, yet feel fancy enough to impress people sitting at your table.
- The contrast between crispy, salty exteriors and fluffy insides feels almost indulgent for something so simple.
- Leftover potatoes—if there are any—are even better cold the next day, tossed into salads or eaten straight from the fridge.
02 -
- Flipping them halfway genuinely matters—potatoes roasted without flipping end up unevenly cooked, soft on one side and barely golden on the other.
- If you soak the halved potatoes in cold water for 30 minutes before roasting, then pat them completely dry, the crisping becomes almost dramatic, like they've transformed into something else entirely.
03 -
- Don't cut your potatoes too small or they'll turn to mush—halving them is the sweet spot between surface area and structural integrity.
- If your oven runs cold, roast at 450°F instead and check them a few minutes earlier to avoid dry potatoes.