Description
Deliciously crispy and flavorful roasted garlic Idaho potatoes, seasoned with fragrant herbs and a touch of paprika, perfect as a savory side dish for any meal.
Ingredients
Scale
Potatoes
- 4 large Idaho potatoes, peeled and cut into 1-inch cubes
Seasonings
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1/2 tsp paprika (optional for extra flavor)
Garnish
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking and ensure easy cleanup.
- Season Potatoes: In a large bowl, toss the cubed Idaho potatoes with olive oil, minced garlic, dried thyme, dried rosemary, optional paprika, salt, and pepper until each potato piece is evenly coated with the fragrant seasonings.
- Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer across the prepared baking sheet, ensuring they are not crowded. This helps them roast evenly and become perfectly crispy.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 30-35 minutes. Halfway through cooking, flip the potatoes to promote even browning on all sides. Roast until they are golden brown and tender inside.
- Garnish: Once roasting is complete, remove the potatoes from the oven and sprinkle with fresh chopped parsley for a bright and fresh finish (this step is optional).
- Serve: Serve the roasted garlic Idaho potatoes hot as a delicious side dish alongside your favorite main courses.
Notes
- Ensure potatoes are cut into uniform 1-inch cubes for even cooking.
- Flipping halfway through roasting helps achieve crispy, golden-brown edges.
- The paprika adds a subtle smoky flavor but can be omitted if preferred.
- Use fresh herbs if available for enhanced flavor, adjusting quantities accordingly.
- Leftover roasted potatoes can be refrigerated in an airtight container for up to 3 days.
