Ingredients
2 pounds Russet or Yukon Gold potatoes, cut into 2-inch pieces
¼ cup olive oil
1 tablespoon fresh rosemary, finely minced
2 teaspoons fresh thyme, finely minced
3 cloves garlic, peeled and finely minced
Seasoned salt or Kosher salt, to taste
Freshly-cracked black pepper, to taste
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Steam potatoes in a microwave-safe dish for 8 minutes until just fork-tender. Let cool for 5 minutes.
- In a saucepan, heat olive oil with rosemary, thyme, and garlic until the oil begins to smoke. Remove from heat and strain, reserving the infused oil and garlic-herb solids separately.
- Transfer potatoes to a large bowl. Shake the bowl vigorously to roughen up the edges of the potatoes.
- Spread potatoes on prepared baking sheet. Drizzle with infused olive oil and season with salt and pepper.
- Roast for 20 minutes, flip potatoes, and roast an additional 10–20 minutes until golden and crispy.
- Toss with reserved herbs and garlic before serving. Serve hot.
Notes
- Microwaving instead of boiling saves time and avoids excess moisture.
- Don’t overcrowd the pan – space allows potatoes to crisp up.
- Use parchment paper to prevent sticking and aid in even roasting.
- Can use rosemary or thyme alone if one is unavailable.
- Russet potatoes work well too, but Yukon Golds offer a creamier interior.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 212
- Sugar: 2.1g
- Sodium: 602mg
- Fat: 10.3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28.5g
- Fiber: 4.4g
- Protein: 3.1g
- Cholesterol: 0mg
