Ingredients:

  • 1.5 lbs (680g) baby potatoes, such as Yukon Gold, red potatoes, or a mix, scrubbed and halved (quartered if large)
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (freshly ground, preferably)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
  • 2 cloves garlic, minced
  • Optional: 1/4 cup grated Parmesan cheese (for sprinkling after roasting)
  • Optional: Fresh parsley, chopped for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat (if using).
  2. Halve or quarter the baby potatoes, ensuring they are roughly the same size for even cooking.
  3. In a large bowl, toss the potatoes with olive oil, salt, pepper, rosemary, thyme, and minced garlic. Make sure the potatoes are evenly coated.
  4. Spread the potatoes in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast properly.
  5. Roast for 30-35 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even browning.
  6. If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting.
  7. Remove from oven and garnish with fresh parsley (if using). Serve immediately.