Ingredients:
2 lbs baby potatoes, halved
2 tbsp olive oil
2 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
Salt and freshly ground black pepper, to taste
Grated parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Potatoes: In a large bowl, toss the halved potatoes with olive oil, melted butter, garlic, thyme, rosemary, salt, and pepper until evenly coated.
Roast the Potatoes: Arrange the potatoes in a single layer, cut-side down, on a baking sheet. This helps achieve maximum crispiness on the cut side. Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
Optional Parmesan: If you’d like to add parmesan, sprinkle some grated parmesan over the potatoes in the last 5 minutes of roasting for an extra crispy, cheesy finish.
Garnish and Serve: Once done, remove from the oven and garnish with fresh parsley. Serve immediately.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
