Spring Baby Potatoes
Tender baby potatoes roasted with fresh herbs, garlic, and olive oil for a simple and flavorful spring side dish that pairs well with almost any main course.
Equipment
- Baking sheet
- Mixing Bowl
- Knife
Ingredients
Roasted Potatoes
- 1 ½ lbs baby potatoes halved
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped
- 1 tsp fresh thyme or dried thyme
- ½ tsp salt to taste
- ¼ tsp black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Place the halved baby potatoes in a mixing bowl.
- Add olive oil, minced garlic, thyme, salt, and black pepper. Toss until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, turning halfway through, until the potatoes are golden and tender.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
You can add lemon zest or grated Parmesan cheese for extra flavor. These potatoes are best served hot and crispy.