Classic Herb Infused Roasted Potatoes
If you're looking for a simple yet sophisticated side dish, these Herb Infused Roasted Potatoes are your ticket. With their crispy edges and fragrant herbs, they're perfect for any occasion, from a quiet weeknight dinner to a festive holiday feast.
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Ingredients for Classic Herb Infused Roasted Potatoes
Baby potatoes are ideal for roasting due to their small size and creamy texture. They crisp up beautifully while maintaining a tender interior. Olive oil helps the potatoes roast evenly and adds a subtle richness. Our trio of herbs — rosemary, thyme, and oregano — infuses the potatoes with earthy flavors that feel both rustic and elegant. The garlic powder and smoked paprika contribute a savory depth, while the Parmesan cheese adds a delightful, salty finish. Finally, a sprinkle of parsley brightens the dish just before serving.
Classic Herb Infused Roasted Potatoes Tips & Tricks
- Use a large enough baking sheet to avoid overcrowding, which can lead to steaming instead of roasting.
- For even crisper potatoes, let them rest on the baking sheet for a few minutes before serving.
- If you have the time, soak the potato halves in cold water for 30 minutes before drying them. This helps remove excess starch, enhancing their crispiness.
Serving Ideas for Classic Herb Infused Roasted Potatoes
These roasted potatoes are a fantastic side to roasted chicken or grilled steak. For a vegetarian meal, pair them with a hearty salad or a creamy soup. They also make a great addition to a brunch spread alongside eggs and fresh fruit.
Frequently Asked Questions
- Can I use different types of potatoes?
- Yes, Yukon Gold or red potatoes work well, but you may need to adjust the cooking time depending on their size.
- How can I make this dish vegan?
- Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative.
Classic Herb Infused Roasted Potatoes Recipe Walkthrough
First things first, preheat your oven to 425°F (220°C). This high temperature is key to achieving that perfect crispy exterior. While the oven is warming up, give your baby potatoes a good wash to remove any dirt. Once they're clean, halve them and pat them dry with a kitchen towel. This step is crucial because moisture is the enemy of crispiness.
Next, grab a large bowl — the bigger, the better, to make sure all those potato halves get evenly coated. Combine the olive oil, salt, black pepper, garlic powder, rosemary, thyme, oregano, and smoked paprika in the bowl. Toss in the potatoes and stir until they're all covered in that aromatic herb mixture.
Spread the potatoes out in a single layer on a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup a breeze. Pop the tray into your preheated oven and let them roast for about 25-30 minutes. Make sure to flip them halfway through the cooking time so they get nice and browned on all sides.
Once they're golden and crispy, take them out of the oven. Immediately sprinkle them with Parmesan cheese while they're still hot — this allows the cheese to melt slightly and stick to the potatoes. Finally, toss on some chopped parsley for a fresh pop of color and flavor.
Why This Classic Herb Infused Roasted Potatoes Works
- Quick and easy to prepare with minimal ingredients.
- Packed with flavor from fresh herbs and spices.
- Perfectly crispy on the outside, tender on the inside.
- A versatile side dish that pairs with almost any main course.
Ingredients
- 2 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp rosemary, finely chopped
- 1 tsp thyme, finely chopped
- 1 tsp oregano, finely chopped
- 1/2 tsp smoked paprika
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped parsley for garnish
Step-by-step Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. Wash and halve the baby potatoes, then pat them dry.
- 3. In a large bowl, combine olive oil, salt, black pepper, garlic powder, rosemary, thyme, oregano, and smoked paprika.
- 4. Add the potatoes to the bowl and toss until evenly coated with the herb mixture.
- 5. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- 6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
- 7. Remove from the oven and sprinkle with Parmesan cheese.
- 8. Garnish with chopped parsley before serving.