A delightful twist on classic roasted potatoes, featuring a medley of fresh herbs and a hint of garlic.
Preheat your oven to 425°F.
Preheating the oven ensures even cooking and helps achieve a crispy texture.
Wash and cut the potatoes into bite-sized pieces.
Uniformly sized pieces cook more evenly, so aim for consistency.
In a mixing bowl, toss the potatoes with olive oil, sea salt, and black pepper until evenly coated.
Ensure all pieces are well coated for maximum flavor.
Spread the potatoes in a single layer on a baking sheet.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast the potatoes in the oven for 20 minutes, stirring halfway through.
Stirring ensures even browning on all sides.
Add the minced garlic and rosemary to the potatoes, tossing to combine.
Adding garlic and herbs later prevents them from burning.
Continue roasting for another 10 minutes until the potatoes are golden and crispy.
Keep an eye on the potatoes during the last few minutes to avoid overcooking.
Garnish with freshly chopped parsley before serving.
Parsley adds a fresh and vibrant touch to the dish.
Serve the potatoes warm and enjoy!
These potatoes are best enjoyed fresh out of the oven.
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