Roasted Garlic and Herb Potatoes
Crispy, buttery, and loaded with garlic and herb flavors, these roasted garlic and herb potatoes are a simple and delicious side dish.
Ingredients
- 10 medium or large red potatoes equivalently 3 lbs
- 1/4 cup salted butter melted
- 1/4 cup olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1 ½ teaspoon dried rosemary leaves crush after measuring
- 4 cloves garlic
- Dash of cayenne pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wash the potatoes and dry them completely. Then chop them in even pieces, about 1-inch along the side.
- In a small dish, combine the olive oil and melted butter; then pour over the potatoes. Toss to coat evenly.
- Combine the salt, pepper, rosemary, thyme, parsley, and cayenne pepper in a small bowl. Then pour over the potatoes, and mix to distribute the seasoning well. Add the minced garlic and mix again.
- Spread evenly in a roasting pan or baking sheet and bake for 35-45 minutes, or until edges are lightly golden and crispy. Remove and allow to cool for 5 minutes before serving.
Notes
- Herbs – I use dried herbs in this recipe to keep it simple, but if you prefer to use fresh, then substitute with a 3:1 (fresh to dry) ratio.
- Cayenne pepper – This gives the potatoes a slightly brighter flavor, without adding any heat.
- Red potatoes – Red potatoes have a waxy texture, allowing them to maintain their shape and not become mushy, while also achieving crispy edges. Starchier potatoes (such as russet potatoes) will become more mushy on the inside when roasted.
- Minced garlic – I prefer using whole garlic cloves and mincing them with a mincing tool, or mashing them with a large knife, and then finely chopping them. You can use packaged minced garlic, however, if you prefer.