Description
These roasted baby potatoes are crispy on the outside, buttery inside, and infused with garlic and herbs. Perfect alongside chicken, fish, or plant-based mains.
Ingredients
2 lbs baby Yukon potatoes (halved)
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried rosemary or thyme
¼ teaspoon crushed red chili flakes (optional)
Zest of 1 lemon
2 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese or plant-based alternative (optional)
Instructions
Preheat oven to 425°F and line a baking sheet with parchment paper.
Toss halved potatoes in a bowl with olive oil, garlic, salt, pepper, and herbs.
Spread potatoes cut-side down on the sheet for better browning.
Roast for 25 minutes, flipping once halfway.
Sprinkle with lemon zest, herbs, and cheese while hot.
Serve warm with your favorite protein.
Notes
Double the batch for make-ahead meal prep.
Best reheated in oven or air fryer for texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American Southern Fusion
Nutrition
- Calories: 240
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: side recipes, roasted baby potatoes, garlic potatoes, healthy dinner sides