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Ingredients:
- 2 pounds small potatoes (Yukon Gold or baby red potatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- Wash the potatoes thoroughly and cut them in half (or quarters if large).
- In a large bowl, add potatoes, olive oil, minced garlic, dried thyme, salt, and black pepper. Toss well until evenly coated.
- Spread the potatoes in a single layer on the prepared baking tray.
- Roast for 30–35 minutes, flipping halfway, until golden brown and crispy on the outside.
- Remove from the oven and sprinkle with fresh parsley if desired.
- Serve hot and enjoy!
Tips:
- For extra crispiness, soak potatoes in cold water for 20 minutes, then dry well before roasting.
- Add grated Parmesan cheese in the last 5 minutes for a cheesy flavor.
- You can replace thyme with rosemary or oregano for a different taste.
- Serve with garlic sauce, ketchup, or yogurt dip for extra flavor.
- Leftovers can be reheated in an air fryer for best results.
