Ingredients:

  • 1½ lb baby potatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash the baby potatoes and dry them thoroughly with a kitchen towel.
  3. Cut each potato in half, or into quarters if they are larger, to ensure uniform size.
  4. In a large mixing bowl, toss the potatoes with 3 tbsp extra virgin olive oil, 1 tsp kosher salt, 1/2 tsp cracked black pepper, 4 cloves minced garlic, 1 tbsp chopped rosemary, and 1 tbsp thyme leaves until every piece is evenly coated.
  5. Spread the potatoes on a large rimmed baking sheet in a single layer, cut-side down.
  6. Roast for 12–15 minutes.
  7. Toss the potatoes once with a spatula.
  8. Continue roasting for another 10 minutes until the skins are rich brown and the bottoms are shattering.
  9. Remove from the oven and immediately toss with 2 tbsp chopped fresh parsley.