Herbed Oven Roasted Potatoes Made Easy
Transform your weeknight dinners with this stress-free recipe for *Herbed Oven Roasted Potatoes Made Easy*. Featuring tender baby potatoes tossed in a savory blend of olive oil, garlic, fresh rosemary, thyme, and a hint of paprika, these golden brown bites are crisp on the outside and fluffy on the inside. With only 10 minutes of prep and a quick 35-minute roast, this side dish is as effortless as it is delicious. Perfectly seasoned and garnished with fresh parsley for a burst of freshness, these roasted potatoes pair beautifully with just about any main course. Serve them with a squeeze of lemon for a zesty finish that elevates each bite. This versatile, crowd-pleasing recipe is your new go-to for quick and easy comfort food.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes (or small Yukon Golds/Red potatoes)
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons parsley, chopped (for garnish)
- 2 pieces lemon wedges (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the baby potatoes thoroughly under cold running water and pat them dry with a clean kitchen towel. Cut any larger potatoes in half to ensure even cooking, leaving smaller ones whole.
In a large mixing bowl, combine the potatoes, olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper. Toss everything together until the potatoes are evenly coated with the oil and seasonings.
Spread the seasoned potatoes out in a single layer on the prepared baking sheet, with their cut sides facing down if halved. Make sure they are not overcrowded, as this helps them become crispier during roasting.
Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the potatoes are golden brown and fork-tender. Halfway through the cooking time, use a spatula to turn the potatoes for even browning.
Once the potatoes are cooked to your liking, remove them from the oven. If desired, garnish with freshly chopped parsley for extra flavor and a pop of color.
Serve immediately while hot, with lemon wedges on the side if you like a tangy finish.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 6.6 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3045 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
