Ingredients:

  • 1.5 lbs (680g) baby potatoes (small potatoes), such as Yukon Gold, red potatoes, or a mix, halved or quartered if larger than a golf ball
  • 3 tablespoons (45ml) olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons (10g) fresh rosemary, chopped
  • 2 tablespoons (10g) fresh thyme, chopped
  • 1 tablespoon (5g) fresh parsley, chopped
  • 1 teaspoon (5g) sea salt
  • ½ teaspoon (2.5g) freshly ground black pepper
  • Optional: A pinch of red pepper flakes (chilli flakes) for a little kick

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry the baby potatoes. Halve or quarter any larger than a golf ball.
  3. In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and red pepper flakes (if using).
  4. Add the potatoes to the bowl and toss to coat evenly with the herb mixture. Ensure every potato gets a good coating.
  5. Spread the potatoes in a single layer on the baking sheet. Avoid overcrowding.
  6. Roast in the preheated oven for 30-40 minutes, or until the potatoes are tender on the inside and golden brown and crispy on the outside. Flip the potatoes halfway through for even cooking.
  7. Remove from oven and serve immediately.