After tasting this, you’ll never want potatoes any other way! Crispy on the outside, soft and fluffy inside, and packed with garlic and herb flavor.
Ingredients
- 2 pounds small potatoes (Yukon Gold or baby red potatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
-
Preheat the oven
Preheat your oven to 400°F (200°C). -
Prepare the potatoes
Wash and dry the potatoes. If they are larger, cut them in half so they cook evenly. -
Season
In a large bowl, combine olive oil, minced garlic, thyme, salt, and black pepper. Add the potatoes and toss well to coat. -
Arrange on baking sheet
Spread the potatoes on a baking sheet in a single layer, cut side down for extra crispiness. -
Roast
Bake for 35–40 minutes, turning once halfway through, until the potatoes are golden brown and crispy. -
Finish and serve
Sprinkle with Parmesan cheese and fresh parsley if desired. Serve hot.
✨ Tip: For extra crispiness, press the potatoes slightly with a fork halfway through baking.
