Michael Smith’s Herb-Roasted Potatoes
Savor the crispy, golden edges and fluffy centers of Michael Smith’s Herb-Roasted Potatoes, each bite infused with a harmonious blend of rosemary, thyme, and a hint of garlic. This dish elevates the humble potato to a flavorful, aromatic masterpiece, perfect for any meal.
Ingredients
- 2 lbs baby potatoes halved
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh parsley finely chopped
- 2 cloves garlic minced (optional)
- 1 teaspoon crushed red pepper flakes optional
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure a crispy finish.
- Prepare the Potatoes: Wash the baby potatoes and halve them. Pat dry to remove any excess moisture.
- Mix the Ingredients: In a large bowl, combine the halved potatoes with olive oil, rosemary, thyme, parsley, garlic (if using), and crushed red pepper flakes. Season generously with sea salt and black pepper.
- Arrange on a Baking Sheet: Spread the potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
- Roast: Place in the oven and roast for 45 minutes, or until golden and crisp. Halfway through, turn the potatoes to ensure even cooking.
- Serve: Once done, check for seasoning and adjust if necessary. Serve hot, garnished with additional fresh herbs if desired.
Notes
- For the best results, use a preheated, heavy baking sheet to help achieve a crispy texture on the potatoes.
- The choice of herbs can be adjusted based on availability or preference. Dried herbs can be substituted at a ratio of 1:3 (dried:fresh).
