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To make Garlic Herb Roasted Potatoes, you need a few simple items. Here’s the full list: - 2 pounds baby potatoes, halved - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) When choosing herbs, fresh and dried each have their perks. Fresh herbs bring bright flavors. They make your dish pop with color and smell. Dried herbs work well, too. They are more concentrated in flavor. If you use dried herbs, use less than fresh. For this dish, I like dried rosemary and thyme. They both pair perfectly with garlic. Want to take your Garlic Herb Roasted Potatoes to the next level? You can add some optional ingredients. Here are a few ideas: - Lemon zest for a citrusy kick - Crushed red pepper flakes for heat - Grated Parmesan cheese for a cheesy touch - Fresh lemon juice for brightness Feel free to mix and match these options. You can create a dish that fits your taste perfectly! For the full recipe, check out the details above. To start, wash the baby potatoes well. Scrub them gently to remove dirt. Cut each potato in half. This helps them cook evenly. Halving also allows the herbs to stick better. If you see any blemishes, cut those off. This way, you keep the potatoes looking nice. In a large bowl, add the halved potatoes. Next, toss in the minced garlic. Pour in the olive oil, and sprinkle the dried rosemary and thyme. Add smoked paprika, salt, and pepper. Use your hands to mix everything well. Ensure each piece of potato gets coated. This step is key for flavor. The oil helps the herbs stick and adds crispiness. Spread the coated potatoes on a baking sheet. Make sure they are in a single layer. If they are crowded, they won't crisp up well. Roast them in a preheated oven at 425°F (220°C). Flip the potatoes halfway through cooking. This helps them brown evenly. Roast for 25-30 minutes. They should be golden and crispy when done. For an extra touch, sprinkle fresh parsley on top before serving. This adds color and flavor. For the complete recipe, check the Full Recipe section. When you pick potatoes, choose firm ones. Look for smooth skin with no blemishes. Baby potatoes work best for this dish. They are small and cook quickly. If you want larger potatoes, cut them into smaller pieces. This helps them roast evenly. Cooking time matters a lot. Smaller potatoes roast faster, about 25 to 30 minutes. Larger pieces may need an extra 10 minutes. Always check for doneness by poking them with a fork. They should be soft inside and crispy outside. Adjust time as needed for size. Avoid overcrowding the pan. If potatoes are too close, they won’t crisp up. Spread them in a single layer on the baking sheet. Another mistake is not flipping them. Turn the potatoes halfway through cooking for even browning. Lastly, don’t skip the seasoning. The herbs add fantastic flavor. For the full recipe, check the section above. {{image_2}} You can change the herbs for new flavors. Try basil or oregano instead of rosemary. You can add some chili flakes for heat. A little cumin gives a nice earthy taste too. Mix and match until you find your favorite combo. You can make this dish a full meal. Toss in some bell peppers, zucchini, or carrots with the potatoes. For protein, add diced chicken or sausage. This adds color and nutrition. You’ll have a tasty, one-pan meal that is easy to serve. Both the air fryer and oven work well for this recipe. The air fryer cooks faster and gives a great crunch. Set it to 400°F (200°C) and cut the cooking time by 10 minutes. The oven will give you a more even roast. It’s perfect for larger batches. Check out the Full Recipe for more tips on cooking methods. To keep your leftover Garlic Herb Roasted Potatoes fresh, place them in an airtight container. Make sure they cool down before sealing. You can store them in the fridge for up to three days. If you want to enjoy them later, freezing is a good option too. When you reheat these potatoes, aim for the oven if possible. Preheat the oven to 375°F (190°C). Spread the potatoes on a baking sheet and heat for about 10-15 minutes. This helps to keep them crispy. You can also use a skillet on medium heat. Just add a little olive oil to enhance the flavor. To freeze Garlic Herb Roasted Potatoes, first cool them completely. Then, spread them out on a baking sheet in a single layer. Freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. For the full recipe, refer back to the beginning of this article. You can keep Garlic Herb Roasted Potatoes in the fridge for about four days. Store them in an airtight container to keep them fresh. Make sure they cool down before sealing them up. This way, they won’t get soggy or lose their crunch. Yes, you can prepare these potatoes ahead of time. Cut the baby potatoes and mix them with the herbs and oil. Store this mixture in the fridge for up to 24 hours before cooking. When you're ready, just spread them on a baking sheet and roast. This saves time on busy days! Garlic Herb Roasted Potatoes go well with many dishes. They are great with grilled meats like chicken or steak. You can also serve them with baked fish or roasted veggies. A fresh salad on the side makes a nice balance. For a cozy meal, enjoy them with a warm soup. These potatoes fit into many meals, making them a favorite! Garlic Herb Roasted Potatoes are easy to make and tasty. We covered the key ingredients, from fresh herbs to optional flavors. I shared step-by-step instructions for crispiness and tips to avoid common mistakes. You can try different herbs, add veggies, or cook in an air fryer. Store leftovers properly for later use, and I answered many FAQs. In summary, this dish is versatile and delicious. Enjoy experimenting with flavors and cooking methods. Happy cooking!

Garlic Herb Roasted Potatoes

Discover the irresistible flavors of Garlic Herb Roasted Potatoes, the perfect side dish for any meal! With just a few simple ingredients like baby potatoes, garlic, and fresh herbs, you can create a dish that’s golden, crispy, and bursting with flavor. Follow our easy step-by-step guide and impress your family and friends. Click through to explore this delicious recipe and elevate your next dinner!
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Ingredients
  

2 pounds baby potatoes, halved

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved baby potatoes, minced garlic, olive oil, rosemary, thyme, smoked paprika, salt, and pepper.

      Toss the potatoes well until they are evenly coated with the herb and oil mixture.

        Spread the potatoes in a single layer on a large baking sheet; ensure they are not overcrowded to achieve maximum crispiness.

          Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

            Once done, remove from the oven and let them cool slightly.

              Transfer the roasted potatoes to a serving dish and sprinkle with freshly chopped parsley for a pop of color and flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4