Herb-Infused Roasted Red Potatoes

Elevate your side dish game with these Herb-Infused Roasted Red Potatoes. The magic of this recipe lies in the aromatic blend of garlic, fresh herbs, and the irresistible crispy texture of perfectly roasted red potatoes. This dish is simple to prepare and brings a burst of flavor to any meal. Whether you’re serving it as a comforting family dinner accompaniment or impressing guests at a dinner party, these herb-infused roasted red potatoes will be a crowd-pleaser.

HOW TO MAKE ROASTED RED POTATOES

To begin, start by thoroughly scrubbing the red potatoes and ensuring they are well dried. Next, halve the potatoes, and if they are on the larger side, consider quartering them. Place these prepared potatoes into a spacious bowl. Then, add in the olive oil, minced garlic, kosher salt, freshly ground black pepper, and onion powder. Stir or toss the ingredients to ensure the potatoes are evenly coated. It’s important not to wash the bowl you used for tossing the potatoes, as you’ll need it later.

Arrange the potatoes, cut side down, in a single layer on a baking sheet lined with parchment paper, leaving some space between each piece to allow for proper heat circulation. Roast the potatoes in the oven for 25-30 minutes. Once they’re done, use a large spatula to transfer the roasted potatoes from the baking sheet back into the bowl, along with any remaining oil. Finally, sprinkle them with 1 1/2 tablespoons of freshly chopped herbs.

1. Potato Selection: Opt for small red or Yukon Gold potatoes for the best results. Their size and texture work wonderfully in this dish.
2. Fresh Herb Bliss: While dried herbs can suffice, fresh herbs are the real heroes. A combination of fresh parsley, thyme, and rosemary will infuse your potatoes with vibrant, aromatic flavors that truly set this recipe apart.
3. Parchment Paper Perfection: Line your baking sheet with parchment paper. This not only prevents sticking but also ensures your potatoes achieve that delectable golden brown hue.
4. Two-Step Magic: When cooking, use a two-phase approach. Initially, arrange the potatoes with their cut side down. This helps in achieving that perfect golden crust. In the second phase, switch them to cut side up to ensure they cook evenly and develop a delectable crispy texture.
5. Give Them Space: Ensure you spread the potatoes out with enough space on the baking sheet. This allows the oven’s heat to circulate efficiently around each potato, guaranteeing even browning and optimal crispiness.
6. Leftover Love: Should you have any leftovers, store them in an airtight container in the refrigerator. These potatoes can be enjoyed for up to 3 days. Reheat them in the microwave for quick convenience or in the oven for a delightful, crispy revival of their golden charm.

YIELDS: 6  serving(s)

PREP TIME: 10 mins

TOTAL TIME: 45 mins

Ingredients:

• 2 lbs small red potatoes, halved
• ⅓ cup olive oil
• 3 cloves garlic, finely minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon onion powder
• 2 tablespoons of a medley of fresh herbs (thyme, rosemary, and Italian parsley)

Instructions:

1. Start by preheating your oven to 400 degrees Fahrenheit.
2. In a spacious mixing bowl, add the halved red potatoes. Pour in the olive oil, add the minced garlic, kosher salt, freshly ground black pepper, and onion powder. Give everything a good stir or toss to ensure the potatoes are evenly coated. Keep the bowl handy; you’ll need it later.
3. Place the halved potatoes, cut side down, on a baking sheet lined with parchment paper. Allow some space between each piece to ensure even roasting. Roast them in the preheated oven for about 25-30 minutes.
4. Using a wide spatula, carefully transfer the roasted potatoes back into the same mixing bowl with any residual oil. Sprinkle 1 1/2 tablespoons of the fresh herb mixture over the potatoes.
5. Gently transfer the herb-infused potatoes back onto the baking sheet, this time placing them cut side up. Return them to the oven for approximately 10 more minutes, or until they become fork-tender and achieve a delectable golden brown color.
6. Once the potatoes are done roasting, remove them from the oven and sprinkle the remaining fresh herbs over the top for that final burst of flavor.

Conclusion:

With the Herb-Infused Roasted Red Potatoes, you’ve created a side dish that marries the simplicity of roasting with the elegance of fresh herbs and garlic. This dish is not just a visual delight, but a true gastronomic experience. Serve it promptly, and watch as your guests savor every crispy, flavorful bite. Whether it’s a casual weeknight dinner or a special occasion, these potatoes are sure to steal the show.

NOTES :

This recipe pairs wonderfully with petite red or Yukon Gold potatoes, and it’s the fresh herbs that truly steal the spotlight here. While dried herbs can suffice, there’s no denying that the vibrant essence of fresh parsley, thyme, and rosemary elevates this dish to new heights.

To ensure your potatoes emerge flawlessly, prepare your baking sheet with a layer of parchment paper, offering a non-stick surface that guarantees that perfect golden brown.

In the initial cooking phase, position the potatoes with their cut sides down, which is the secret to achieving that ideal golden crust. When transitioning to the second cooking phase, flip them over with the cut sides facing up, allowing the flavors to intermingle and harmonize.

Give your potatoes ample room on the sheet, ensuring that the oven’s heat can envelop each one, rendering them irresistibly crisp and bronzed.

And should there be any leftovers, safeguard their freshness by storing them in an airtight container in the refrigerator, where they will stay delectable for up to three days. When you’re ready for another serving, you can easily reheat them either in the microwave or in the oven.