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For Garlic Herb Roasted Potatoes, you will need: - 2 pounds baby potatoes, halved - 4 cloves garlic, minced - 3 tablespoons extra virgin olive oil - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) Using the right amount is key for great flavor. For 2 pounds of baby potatoes, you can swap them with Yukon Gold or red potatoes if you prefer. If you want a stronger garlic taste, add more than 4 cloves. You can use fresh herbs instead of dried ones, but remember to use about three times more fresh herbs. For olive oil, you can replace it with avocado oil if you like. Fresh herbs bring a bright taste to the dish. They are best used when in season. Dried herbs, on the other hand, offer convenience and long shelf life. Both types can work well! If using dried herbs, keep them stored in a cool, dark place to maintain their flavor. When you use fresh herbs, chop them just before adding to keep their aroma strong. I often mix both to get the best of both worlds! To start, choose 2 pounds of baby potatoes. I like to use these because they cook evenly. Halve each potato to help them roast faster. Rinse the potatoes under cold water to remove dirt. Pat them dry with a towel. Dry potatoes will become crispier when roasted. In a large bowl, add the halved potatoes. Then, toss in 4 cloves of minced garlic. Pour in 3 tablespoons of extra virgin olive oil for richness. Next, sprinkle in 2 teaspoons of dried rosemary and 2 teaspoons of dried thyme for flavor. Add 1 teaspoon of smoked paprika for a slight kick. Season with sea salt and freshly ground black pepper. Mix everything well until each potato is coated. Preheat your oven to 425°F (220°C). This high heat will make the potatoes crisp. Line a baking sheet with parchment paper. Spread the potatoes in a single layer, cut side down. This helps them brown nicely. Roast the potatoes for 25-30 minutes. Flip them halfway through to ensure even cooking. When they turn golden brown and fork-tender, they are done. Remove them from the oven and let them cool for a few minutes. Finally, sprinkle with fresh parsley before serving. Enjoy your Garlic Herb Roasted Potatoes! For the full recipe, check the section above. To get that perfect crispy texture, start with dry potatoes. After washing them, pat them dry with a towel. This step helps remove extra moisture. Next, cut the potatoes in half. The flat side should face down on the baking sheet. This position allows for even browning. Use enough oil to coat them well. Too little oil can lead to soggy potatoes. Remember to flip the potatoes halfway through cooking. This ensures that all sides get nice and crispy. You can boost the flavor with a few simple tweaks. Add fresh herbs if you have them. Chopped rosemary or thyme gives a fresh taste. Consider mixing in some lemon zest for a bright note. A dash of cayenne pepper can add heat. If you love cheese, sprinkle some grated parmesan on top before serving. It melts beautifully and adds richness. Don't forget to adjust the salt to your liking! One common mistake is overcrowding the baking sheet. If the potatoes are too close, they will steam instead of roast. Make sure they have space to breathe. Another mistake is not preheating the oven. A hot oven helps achieve that desired crispiness. Lastly, avoid using waxy potatoes. They do not roast as well as starchy ones, like russets or Yukon gold. Follow these tips for a successful dish every time. For the full recipe, check out the complete details above. {{image_4}} You can use various types of potatoes for this dish. Baby potatoes are great because they cook quickly and stay tender. If you want a different texture, try Yukon Gold or red potatoes. They add a creamy feel. Russet potatoes are another option. They become fluffy inside after roasting. Just make sure to cut them into even pieces for even cooking. You can easily change the flavor of your Garlic Herb Roasted Potatoes. For a spicy kick, add chili flakes or cayenne pepper. To make them zesty, squeeze some lemon juice on top before serving. You can also switch the herbs. Basil or oregano can give a fresh taste. Mixing in some grated cheese before serving adds a savory touch too. Both oven and air fryer methods work well. The oven gives a nice golden brown finish, while the air fryer cooks faster. If you use the oven, preheat to 425°F. For the air fryer, set it to 400°F. Cook the potatoes in the air fryer for about 15-20 minutes. Shake the basket halfway through for even cooking. Both methods will yield crispy and flavorful potatoes. For the complete recipe, check the Full Recipe section. To store your leftover garlic herb roasted potatoes, let them cool first. Place them in an airtight container. Keep the container in the fridge for up to 3 days. Make sure to separate any excess oil to avoid sogginess. Using a paper towel can help absorb moisture. Reheating these potatoes is easy! Preheat your oven to 400°F (200°C). Spread the potatoes on a baking sheet. Bake for about 10-15 minutes. This will help them regain their crispiness. You can also use a microwave for quick reheating, but they may lose some crunch. If you want to freeze garlic herb roasted potatoes, let them cool completely. Place them in a freezer-safe bag. Remove as much air as possible before sealing. They can last for up to 2 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best results. Enjoy your leftovers just as much as the first time! You can serve Garlic Herb Roasted Potatoes with many dishes. They pair well with grilled meats or fish. Try them with roasted chicken or steak for a hearty meal. They also taste great alongside fresh salads or vegetable dishes. If you want a complete dinner, add a creamy dip or sauce on the side. Yes, you can use fresh garlic! It adds a bright flavor. You will need about one clove of fresh garlic for each clove of minced garlic. Simply crush or finely chop the fresh garlic before mixing it with the potatoes. This will give your dish a stronger garlic taste. To prevent sticking, use parchment paper on your baking sheet. This creates a non-stick surface. Make sure to toss the potatoes with enough olive oil. This oil helps to create a barrier that reduces sticking. Also, avoid crowding the potatoes on the sheet. Give them space to roast evenly. The best way to cut potatoes for roasting is to halve them. This allows for even cooking and crispiness. If you use larger potatoes, cut them into quarters. Make sure all pieces are roughly the same size. This helps them cook at the same rate. You can follow the full recipe for more tips on preparing your potatoes. We explored garlic herb roasted potatoes, covering ingredients, techniques, and storage. I shared tips for perfect crispiness and common mistakes to avoid. You can choose various potatoes and methods to suit your taste. Remember to store leftovers properly and enjoy them later. With this knowledge, you'll create tasty dishes that impress everyone. Cooking should be fun and rewarding, so use these insights to boost your skills. Enjoy your delicious garlic herb roasted potatoes!

Garlic Herb Roasted Potatoes

Looking for an easy yet delicious side dish? Try these Garlic Herb Roasted Potatoes! This simple recipe features baby potatoes tossed with garlic, rosemary, thyme, and a hint of smoked paprika, baked to golden perfection. Perfect for any meal, they offer irresistible flavor and crispiness. Click through to explore this mouthwatering recipe and impress your guests with these delightful roasted potatoes!
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Ingredients
  

2 pounds baby potatoes, halved

4 cloves garlic, minced

3 tablespoons extra virgin olive oil

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 425°F (220°C), allowing it to reach the right temperature for roasting.

    In a spacious mixing bowl, combine the halved baby potatoes with the minced garlic, extra virgin olive oil, dried rosemary, dried thyme, and smoked paprika. Generously season the mixture with sea salt and freshly ground black pepper.

      Using your hands or a spatula, toss the potatoes thoroughly until each piece is well-coated with the fragrant oil and herb mixture.

        Prepare a baking sheet by lining it with parchment paper. Spread the seasoned potatoes in a single layer on the sheet, ensuring that the cut sides are facing down to achieve maximum crispiness during roasting.

          Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, or until they are beautifully golden brown and fork-tender. Remember to flip the potatoes halfway through the cooking process to ensure even browning.

            When the potatoes are ready, carefully remove them from the oven and allow them to cool for a few minutes, so they’re safe to handle.

              Before serving, sprinkle the roasted potatoes with freshly chopped parsley for a pop of color and a burst of freshness.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4

                  - Presentation Tips: For a charming homestyle presentation, serve the roasted potatoes in a rustic wooden bowl. Enhance the dish's visual appeal by garnishing with extra sprigs of fresh herbs and placing a lemon wedge on the side for a zesty touch. Enjoy!