Garlic Herb Roasted Potatoes: crispy meets fluffy!
- Sans gluten
- Sans noix
- Sans produits laitiers
Medium, ready in 50 minutes
This deceptively simple side dish is a bit of a secret weapon for me – one that can really steal the limelight at dinnertime. Crispy on the outside and tender on the inside, these Garlic Herb Roasted Potatoes are seasoned with aromatic garlic and fragrant herbs for extra deliciousness.
Ingrédients
- 1kg baby potatoes, washed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley leaves, chopped (for garnish)
Méthode
- Preheat your oven to 200°C (390°F).
- In a large mixing bowl, toss the halved baby potatoes with olive oil, minced garlic, chopped rosemary, thyme leaves, and dried oregano until well coated.
- Season with salt and pepper to taste, ensuring the potatoes are evenly seasoned.
- Spread the potatoes in a single layer on a baking tray.
- Roast the potatoes in the preheated oven for about 30-35 minutes or until they are golden and crispy on the edges, and tender inside. Flip them halfway through the roasting process for even cooking.
- Once the Garlic Herb Roasted Potatoes are done, transfer them to a serving dish, garnish with chopped fresh parsley, and serve hot.
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