Oven Roasted Potatoes
Crispy, golden oven-roasted potatoes tossed with olive oil, thyme, and thick-chopped garlic. An easy, flavorful side that works with any meal.
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Servings: 4 people
Ingredients
- 1 ½ lb baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 3 garlic cloves, thick‑chopped
Instructions
- Set your oven to 425 °F. Prepare a large rimmed baking sheet (skip the foil or parchment—direct contact = crispier potatoes).
- In a large white bowl, toss the halved potatoes with olive oil, salt, pepper, and chopped thyme until evenly coated.
- Spread the potatoes cut-side down on the baking sheet in a single layer, leaving space between pieces to allow for proper roasting.
- Roast for 15 minutes to start developing that golden crust.
- Scatter the thick-chopped garlic over the potatoes and gently flip them with a spatula to expose the other side and mix in the garlic flavor.
- Return the tray to the oven and roast for another 20 minutes, until crisp and deeply golden outside, and creamy-tender inside.
- Taste, adjust seasoning if needed, and serve immediately.
Notes
- Don’t overcrowd the pan: Give each potato space to roast properly and get crispy.
- Fresh thyme adds great flavor, but you can swap for dried thyme—use about 1 tsp.
- Use a light-colored baking sheet if possible; dark pans can cause the bottoms to overbrown.
- To reheat leftovers: Pop them back in a hot oven (425°F) for 10 minutes to crisp them up again