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Michael Smith’s Herb-Roasted Potatoes

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 people
Course: Side Dish
Cuisine: International
Calories: 230
Ingredients Method Notes

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

Method
 

  1. Preheat the Oven: Set your oven to 425°F (220°C) to ensure a crispy finish.
  2. Prepare the Potatoes: Wash the baby potatoes and halve them. Pat dry to remove any excess moisture.
  3. 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.
  4. Arrange on a Baking Sheet: Spread the potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
  5. Roast: Place in the oven and roast for 45 minutes, or until golden and crisp. Halfway through, turn the potatoes to ensure even cooking.
  6. 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).