Ingredients:

  • 1.5 lbs (680g) Yukon Gold or baby potatoes, scrubbed and quartered (or halved if small)
  • 4 cloves garlic, minced (approx. 2 tablespoons)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Quarter or halve potatoes and place them in a large bowl.
  3. Add minced garlic, olive oil, rosemary, thyme, parsley, salt, and pepper to the bowl with the potatoes.
  4. Toss everything together until the potatoes are evenly coated with the garlic herb mixture.
  5. Spread the potatoes in a single layer on a baking sheet lined with parchment paper (if using).
  6. Roast in the preheated oven for 30-40 minutes, or until the potatoes are golden brown and easily pierced with a fork. Flip halfway through for even browning.
  7. Remove from oven and serve immediately.