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- 2 pounds of baby potatoes - 6 cloves of crushed garlic - 3 tablespoons of olive oil - 2 teaspoons of dried oregano - 2 teaspoons of dried thyme - 1 teaspoon of smoked paprika - Salt and pepper to taste - Fresh parsley for garnish I love using baby potatoes in this dish. They are small, tender, and cook evenly. Halving them helps them absorb all the flavors. The garlic is the star here. It adds a rich and savory taste. Six cloves may sound like a lot, but roasted garlic becomes sweet and mellow. Olive oil is the magic that brings it all together. It coats the potatoes, helping them crisp up in the oven. Oregano and thyme add a warm earthiness. These dried herbs pack a punch and are easy to find. Smoked paprika gives a hint of smokiness. It’s a fun twist that enhances the dish. You can adjust the salt and pepper to fit your taste. I recommend starting with a little and adding more if needed. For garnish, fresh parsley adds a pop of color. It also gives a fresh taste that brightens the dish. You can chop it finely or leave it in larger pieces for a rustic feel. These ingredients combine for a tasty and simple meal. They make any weeknight dinner feel special. First, you need to preheat your oven to 425°F (220°C). This step is key for getting that nice, crispy finish on the potatoes. While the oven warms up, grab 2 pounds of baby potatoes. Cut each potato in half. Next, take 6 cloves of garlic and crush them gently. The garlic will add a rich flavor to the dish. Now, let’s mix everything together. In a large bowl, add the halved potatoes and the crushed garlic. Drizzle 3 tablespoons of olive oil over the top. Then, sprinkle in 2 teaspoons each of dried oregano and dried thyme. Add 1 teaspoon of smoked paprika along with salt and pepper to taste. Using your hands or a spoon, toss the potatoes until they are well coated in oil and spices. This mixture will bring out the best flavors in your roasted potatoes. Once everything is mixed, it's time to roast. Spread the seasoned potatoes out on a large sheet pan. Make sure they are in a single layer. This helps them cook evenly and get crispy. Place the sheet pan in the preheated oven. Roast the potatoes for about 25-30 minutes. Halfway through cooking, take them out and toss the potatoes again for even browning. When they look golden brown and fork-tender, they are ready to come out. Let them rest for a few minutes, then garnish with fresh chopped parsley before serving. Enjoy your flavorful roasted garlic herb potatoes! To get the best roasted potatoes, space them out on the sheet pan. If they are too close, they may steam instead of roast. You want each potato to get that nice golden-brown crust. Look for a few signs to know when they are done. The potatoes should be golden and fork-tender. A fork should slide in easily. If they are not there yet, roast them for a few more minutes. You can add more herbs and spices to boost flavor. Try rosemary or basil for a fresh twist. A pinch of red pepper flakes can add a nice kick. Different types of potatoes can change the taste and texture. Fingerlings are creamy, while russets are fluffy. Experiment with what you like best to find your favorite! {{image_2}} You can mix in other veggies to make this dish even better. Carrots, bell peppers, and zucchini work great. Just cut them into similar sizes as the potatoes. This helps everything cook evenly. When adding veggies, watch the cooking time. Some may cook faster than potatoes. If you add softer vegetables like zucchini, toss them in halfway through baking. This way, they won’t become mushy. You can change the taste by trying new spices. For a spicy kick, add chili powder or cayenne pepper. If you like a fresh taste, try adding lemon zest or dill. Mixing herbs can also change the flavor. You can use rosemary, basil, or even cilantro. Each one gives a different twist. Try different combos to find your favorite! Store your leftover roasted garlic herb potatoes in an airtight container. This keeps them fresh longer. Place them in the fridge within two hours of cooking. They will stay good for about 3 to 5 days. To reheat, use your oven for the best results. Preheat it to 350°F (175°C). Spread the potatoes on a baking sheet. Heat them for about 10-15 minutes. This will help them stay crispy. You can also use a microwave, but the texture may change. If you do, heat them in 30-second intervals. Stir in between to ensure even heating. Yes, you can use regular potatoes. Just chop them into smaller pieces. Aim for uniform sizes, so they cook evenly. You can use red or Yukon Gold potatoes for a nice flavor. To make this recipe vegan, replace the olive oil with a plant-based oil like avocado oil. You can also add a splash of lemon juice for extra flavor. The herbs and spices work great without any animal products. These potatoes pair well with grilled chicken, fish, or a tasty veggie burger. You can also serve them with a fresh salad for a light meal. They add a great touch to any dinner plate. In this post, we explored how to make delicious roasted garlic herb potatoes. You learned about the key ingredients, step-by-step instructions, helpful tips, and tasty variations. Roasting baby potatoes enhances their flavor and makes a great side dish. Remember to experiment with herbs and spices to find your favorite taste. Proper storage and reheating can keep leftovers fresh. Enjoy this simple recipe with your meals for extra flavor! Happy cooking!

Roasted Garlic Herb Potatoes Sheet Pan

Discover the perfect side dish with these Roasted Garlic Herb Potatoes on a sheet pan! This easy recipe combines tender baby potatoes with crushed garlic and aromatic herbs, creating a deliciously golden and crispy treat. Just toss the ingredients, roast, and enjoy! It's simple, flavorful, and sure to impress. Click through to explore this recipe and elevate your next meal with these mouthwatering potatoes!
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Ingredients
  

2 pounds baby potatoes, halved

6 cloves garlic, crushed

3 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the halved baby potatoes and crushed garlic.

      Drizzle the olive oil over the potatoes and add the dried oregano, dried thyme, smoked paprika, salt, and pepper.

        Toss everything together until the potatoes are well coated with the oil and spices.

          Spread the potatoes out in a single layer on a large sheet pan, ensuring they have some space between them for even roasting.

            Roast in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and fork-tender. Halfway through cooking, give them a good toss to ensure even browning.

              Once done, remove the sheet pan from the oven and let the potatoes rest for a few minutes.

                Garnish with fresh chopped parsley before serving for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4