Those roasted potatoes from my first cookbook are a workhorse of a facet dish: they’re liked via all, simple to make, and move with with regards to the entirety. The one fussy a part of the recipe is arranging the potatoes cut-side down within the pan. I to find that they get a lot crispier that means, so it’s value it. Observe that the garlic is added about halfway via cooking; this prevents it from getting scorched.
What You’ll Want To Make Roasted Potatoes
Child potatoes are perfect for making roasted potatoes. Those small, immature potatoes are harvested early within the rising season and are concerning the dimension of a golfing ball. They’ve a skinny, subtle pores and skin that doesn’t want to be peeled — actually, leaving the outside on provides additional taste and texture — that makes them highest for roasting. Merely rinse the child potatoes underneath chilly water to take away any grime or particles, after which roast them.
Preheat the oven to 425°F and set an oven rack within the center place. Without delay on a rimmed 13 x 18-inch baking sheet (don’t line the pan with foil, because the potatoes will stick), upload the potatoes, the oil, salt, pepper, part of the rosemary, and part of the thyme.
Toss to mix.
Prepare the potatoes in order that they’re cut-side…