Ingredients
Scale
- 2 lbs baby potatoes, scrubbed and halved
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tsp dried rosemary (or 1 tbsp fresh)
- 1 tsp sea salt
- ½ tsp black pepper
- Fresh thyme sprigs for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
- Spread in a single layer on the prepared baking sheet, cut-side down.
- Roast for 25 minutes, then flip and roast 15–20 more minutes, or until golden and crispy.
- Garnish with fresh thyme before serving.
Notes
- For extra crispiness, parboil potatoes for 5–7 minutes before roasting.
- Add a sprinkle of grated Parmesan in the last 5 minutes for a savory twist.
- Dairy-free and vegan-friendly as written.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting
- Cuisine: British-inspired
- Diet: Vegetarian, Vegan, Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 185 Kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
