Garlic Herb Roasted Potatoes
User Reviews
5
Garlic Herb Roasted Potatoes
Description
Garlic Herb Roasted Potatoes start with halved or quartered baby potatoes tossed in olive oil and a dry seasoning mixture including garlic powder, paprika, onion powder, kosher salt, and freshly ground black pepper. Spread in a single layer on a foil-lined baking sheet, they roast at 400°F until browned and crisp, with a mid-roast flip to ensure even cooking. Once out of the oven, fresh thyme or rosemary is stirred through for bright herbal flavor and aroma.
The result is a dish with a crisp exterior and a tender interior. The use of garlic powder instead of fresh garlic prevents burning during roasting, preserving a subtle garlicky undertone. The paprika adds mild warmth and color, complemented by the sweet earthiness from onion powder.
Serve these potatoes immediately as a side for roasted meats, grilled vegetables, or hearty mains. Their sturdy texture makes them suitable to scoop sauces or dips. The recipe notes mention that russet potatoes can be substituted — peeled or not — and suggest alternative fresh herbs such as chives, basil, or oregano for variation. Rating feedback is encouraged by the original author.
Ingredients
- 3 lbs baby potato halved or quartered to bite-size (about 1.5" cubes
- 2 TB extra virgin olive oil
- 1 ½ tsp garlic powder fresh cloves will burn, so use powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- 1 TB thyme fresh leaves, or rosemary
Instructions
- Preheat oven to 400F with rack on upper middle position. Line a large sheet pan with foil; set aside.
- In a large bowl, combine potatoes with all ingredients except the fresh herbs. Toss well to coat thoroughly. Spread potatoes onto foil lined sheet pan, in a single layer. Do not over crowd. Roast 45-60 minutes, until nicely browned (flip once halfway during bake time.)
- Toss finished potatoes with the fresh herbs and serve immediately.
Notes
- Use baby potatoes for consistent baking and bite-sized pieces; russet can work peeled or unpeeled.
- Employ garlic powder instead of fresh cloves to avoid burning during roasting.
- After roasting, toss the potatoes with fresh thyme or rosemary leaves to elevate the flavor.
- Try other fresh herbs like chives, basil, or oregano as alternatives.
- Do not overcrowd the pan to ensure even browning and crispy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 36.6g | 12% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 243.7mg | 10% |
| Fiber | 5.7g | 23% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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