🛒 Ingredients (4 servings)
- 2 pounds small potatoes (Yukon Gold or baby red), halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Optional: 2 tablespoons grated Parmesan
- Optional garnish: fresh parsley
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
If potatoes are larger, cut into bite-size pieces. Keep small ones halved.
2️⃣ Season
In a large bowl, toss potatoes with:
- Olive oil
- Garlic
- Thyme
- Salt & pepper
Make sure everything is evenly coated.
3️⃣ Roast
Spread potatoes cut-side down in a single layer.
Roast for 30–40 minutes, flipping halfway, until golden brown and crispy.
For extra crispiness, broil the last 2–3 minutes.
4️⃣ Finish
Sprinkle with Parmesan (optional) and fresh parsley.
Serve hot!
🔥 Extra Crispy Tip
Boil potatoes for 8–10 minutes first, drain, shake them in the pot to rough up the edges, then roast — this gives restaurant-style crispiness.
🍽️ Perfect With
- Garlic chicken
- Steak
- Grilled fish
- Eggs for breakfast
