Ingredients
- 4 medium russet potatoes (or any baking potatoes)
- 3 tablespoons olive oil (or melted butter)
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary (or fresh, chopped)
- 1 teaspoon dried thyme (or fresh, chopped)
- 1 teaspoon dried parsley (or fresh, chopped)
- ½ teaspoon paprika (optional)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Potatoes: Wash and scrub the potatoes well. Pat dry. Cut each potato into wedges or thick slices, leaving the skin on for extra flavor.
- Season: In a large bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, paprika, salt, and pepper. Toss the potato wedges in the mixture until evenly coated.
- Arrange: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Make sure they’re not overlapping too much for even roasting.
- Bake: Bake for 35–45 minutes, flipping once halfway through, until the potatoes are golden brown and crispy on the outside and tender inside.
- Serve: Remove from the oven and, if desired, sprinkle with freshly grated Parmesan and extra herbs. Serve hot as a side dish or snack!
If you’d like, I can help you adapt this for air fryer, grill, or foil-packet style too — just let me know! 🌿🧄✨