Ingredients
Potatoes
- 3 pounds small white or red potatoes
Seasoning & Herbs
- 3 tablespoons olive oil
- 2 tablespoons minced garlic (about 6 to 7 cloves)
- 2 tablespoons fresh parsley or other herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Slice potatoes: Preheat your oven to 400°F. Cut the potatoes in half or quarters depending on size. Place them in a mixing bowl along with olive oil, minced garlic, parsley, salt, and pepper.
- Toss to coat: Thoroughly toss all the ingredients together in the bowl until the potatoes are evenly coated with oil, garlic, and herbs.
- Roast the potatoes: Spread the potatoes out evenly on a baking sheet, cut side down for extra crispiness. Roast in the preheated oven for 45 to 55 minutes, stirring once halfway through, until the potatoes are golden brown and crispy.
- Garnish and serve: Transfer the roasted potatoes to a serving bowl. Optionally sprinkle additional fresh parsley on top before serving to enhance fresh flavor and presentation.
Notes
- To store for the week: Keep leftovers in an airtight container in the refrigerator for 4 to 5 days. For best texture, consume sooner as they may soften over time.
- To freeze for later: Freeze leftover roasted potatoes on a baking sheet first; once frozen, transfer to a freezer-safe bag or container. Freeze up to 3 months.
- For reheating: Reheat in the microwave until warm or preferably air fry at 400°F for about 3 minutes, shaking the basket halfway through to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
