Description
Crispy on the outside and tender on the inside, these roasted red potatoes are a simple yet flavorful side dish. Seasoned with garlic, herbs, and a hint of white wine vinegar, this easy recipe pairs perfectly with a variety of main courses.
Ingredients
- 2 pounds baby red potatoes
- 3–4 cloves garlic, smashed and left whole
- 3 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoning salt
- Cracked black pepper, to taste
- 1/4 teaspoon thyme
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon white wine vinegar, to garnish
- Fresh dill, rosemary, thyme, or parsley, to garnish
Instructions
- Preheat the Oven: Set the oven to 400°F (200°C).
- Prepare the Potatoes: Halve small potatoes or quarter larger ones.
- Season the Potatoes: Toss potatoes in a large bowl with olive oil, smashed garlic, kosher salt, seasoning salt, black pepper, thyme, cayenne, and garlic powder.
- Arrange on Baking Sheet: Place potatoes cut side down on a rimmed baking sheet, ensuring they don’t touch.
- Roast: Bake for about 30 minutes or until crispy and fork-tender.
- Garnish and Serve: Toss with fresh herbs and drizzle with white wine vinegar. Serve immediately.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- For a cheesy twist, add Parmesan cheese in the last 5 minutes of roasting.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven for 10-15 minutes or reheat in a skillet over medium heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
