Garlic Herb Roasted Potatoes (Printable Version)

Golden roasted fingerling potatoes with garlic and rosemary.

# What You Need:

→ Potatoes

01 - 2 pounds fingerling potatoes, washed and halved lengthwise

→ Aromatics & Herbs

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon fresh thyme leaves
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ Finishing

09 - Flaky sea salt, to taste
10 - Extra chopped fresh herbs for garnish

# How to Make It:

01 - Preheat the oven to 425°F. Prepare a large baking sheet by lining with parchment paper or greasing lightly.
02 - In a large bowl, toss halved potatoes with olive oil, garlic, rosemary, parsley, thyme, salt, and pepper until evenly coated.
03 - Spread potatoes in a single layer on the baking sheet, placing cut side down.
04 - Roast for 25 to 30 minutes, flipping halfway through, until golden brown, crispy, and tender when pierced.
05 - Remove from oven. Sprinkle with flaky sea salt and extra chopped herbs if desired. Serve hot.

# Expert Advice:

01 -
  • The crispy edges and creamy centers make every bite feel like a small victory.
  • Fresh rosemary and garlic turn ordinary potatoes into something you will crave all week.
  • It comes together fast enough for weeknights but looks impressive enough for company.
  • Youll find yourself making this on repeat because its foolproof and endlessly satisfying.
02 -
  • Crowding the pan traps steam and makes the potatoes soggy instead of crispy, so give them space and use two sheets if you need to.
  • Cutting them lengthwise instead of in chunks gives you more surface area for that golden crust, and it looks prettier on the plate too.
  • If your garlic starts browning too fast, toss the potatoes gently halfway through to redistribute everything evenly.
03 -
  • Let the potatoes sit at room temperature for fifteen minutes before roasting so they cook more evenly and get crispier faster.
  • Use a metal spatula to flip them instead of tongs, it is easier and you will get a better sear on both sides.
  • Double the garlic if you are like me and believe there is no such thing as too much.

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