Easy Roasted Potatoes
Ingredients
- 2 pounds baby potatoes halved if large
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 garlic cloves smashed with the skin on
- A few sprigs of fresh thyme or rosemary as an alternative
- Optional: finely chopped fresh parsley or additional thyme for garnish
Instructions
- Start by setting your oven to 400°F. If your oven has a convection setting, adjust to 375°F.
- For the garlic, lay your knife flat on top of a clove and give it a good whack with the heel of your hand to crack it open.
- Drizzle your potatoes with the olive oil, and then sprinkle with kosher salt and black pepper. Give them a good toss to coat evenly. Scatter the smashed garlic and fresh thyme sprigs among the potatoes.
- Slide the tray into the preheated oven and let the potatoes roast for 30 minutes. After the first half-hour, give them a stir to ensure they're browning evenly. Continue roasting for another 25 to 35 minutes. They should be beautifully golden and crisp when done.
- If you've chosen to use parsley or additional thyme, now's the time to sprinkle it over the hot potatoes. Serve them straight from the oven.
Nutrition
Calories: 152kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 298mgPotassium: 486mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 23mgCalcium: 18mgIron: 1mg
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