Ingredients
- 1½ pounds small potatoes halved or quartered
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
- Fresh parsley finely chopped, optional, for garnish
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, ensuring they are well coated.
- Sprinkle the rosemary, thyme, garlic powder, salt, and pepper over the potatoes. Toss until the potatoes are evenly seasoned.
- Arrange the potatoes in a single layer on the prepared baking sheet. Make sure to give them space for even roasting.
- Roast the potatoes on the middle rack for about 20-25 minutes, or until they are golden brown and fork-tender. Flip the potatoes halfway through roasting.
- Sprinkle the roasted potatoes with fresh parsley, if desired, and DEVOUR.
