This recipe not only delivers a flavorful burst but also ensures a crispy exterior and a tender, fluffy interior, making it a perfect companion to any main course.
Ingredients
Scale:
2 pounds of baby potatoes (Yukon Gold or red potatoes)
2 tablespoons of fresh rosemary, chopped
2 tablespoons of fresh thyme, chopped
1 tablespoon of fresh parsley, chopped (optional)
4 cloves of garlic, minced
3 tablespoons of olive oil (extra virgin for flavor)
Salt, to taste (approximately 1 teaspoon)
Black pepper, to taste (approximately ½ teaspoon)
1 teaspoon of paprika (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash the baby potatoes thoroughly under cool running water to remove any dirt. Pat them dry with a kitchen towel.
In a large mixing bowl, combine the washed potatoes with olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and paprika. Toss everything together until the potatoes are evenly coated.
Line a baking sheet with parchment paper and arrange the potatoes in a single layer.
