Easy roast potatoes
User Reviews
5
Easy roast potatoes
Description
Small potatoes are halved or left whole if appropriately sized, then coated evenly with extra virgin olive oil, kosher salt, black pepper, smashed garlic cloves with skin on, and fresh thyme or rosemary sprigs. The potatoes are spread on a tray and roasted at 400°F until golden and fork-tender, approximately one hour, with tossing halfway through to encourage even browning.
Using smashed garlic instead of minced prevents the garlic from burning while still offering a gentle garlic aroma that permeates the potatoes. The herbs add bright, earthy flavors that complement the crispy exterior. The potatoes develop a texture contrast between a crisp skin and soft interior.
Leftover potatoes reheat well when flattened and pan-fried to regain crispness. Slight sticking to the pan during roasting indicates that the crust is forming and will release when fully cooked. Arranging potato sides facedown can enhance the golden crust.
The recipe is versatile regarding potato types and herb choices but keeping pieces uniform in size helps even cooking.
Ingredients
- 1 kg/ 2 lb baby potato or other small potatoes, halved (Note 1
- 4 tbsp extra virgin olive oil
- 1 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 5 garlic smashed (Note 2, cloves with skin on
- 5 thyme or 3 rosemary sprigs (Note 3 for dried herbs, sprigs
Optional garnish
- parsley optional, finely chopped or fresh thyme
Instructions
- Preheat oven to 200°C / 400°F (180°C fan).
- Smashed garlic – Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.
- Toss - Put potatoes on a tray and push together. Drizzle with oil, sprinkle with salt and pepper. Toss to coat. Toss through thyme and garlic. Spread out on tray.
- Roast 1 hour - Roast for 30 minutes. Toss. Roast for a further 25 to 35 minutes, or until the potatoes are golden. (Note 4 for stuck potatoes & golden TIPS!)
- Serve - Sprinkle with parsley, if using, and serve immediately!
Notes
- Use small potatoes about 4 cm/1.6" for even roasting; cut larger ones into similar sizes.
- Smashed garlic cloves with skins add flavor and resist burning during roasting.
- Dried herbs can be used if fresh are unavailable; add them halfway through cooking to avoid burning.
- Leftovers can be revived by flattening and pan-frying to restore crispness.
- If potatoes stick to the tray, let them cook longer; the crust will release naturally.
- For extra golden edges, place pale potato sides facedown on the tray for the last 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 as a side
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255cal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 478mg | 20% |
| Potassium | 854mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 42mg | 47% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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