Crispy Roasted Potatoes

Name: Crispy Roasted Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1½ lbs baby potatoes ((any color or a mix), halved (see note)); 3 tablespoons extra-virgin olive oil; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon fresh chopped rosemary; 1 tablespoon fresh chopped thyme; 5 cloves garlic, (halved)

These sheet pan roasted potatoes are a weeknight staple—simple, flavorful, and perfect with everything from eggs to grilled meats.

⏱ 50 menit 🔨 Persiapan 15mnt 🔥 Masak 35mnt 📊 Sedang 🍽 4 porsi 👁 37

Bahan-bahan

4 porsi

1½ lbs baby potatoes ((any color or a mix), halved (see note))
3 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
5 cloves garlic, (halved)

Langkah-langkah

Preheat the oven to 425°F (220°C) and set an oven rack in the middle position.
Directly on a rimmed 13 x 18-in (33 x 46-cm) baking sheet (do not line the pan with foil, as the potatoes will stick), toss the potatoes with the oil, salt, pepper, half of the rosemary, and half of the thyme. Arrange the potatoes so that they are cut-side down. Roast for 15 minutes.
Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan (don't worry if they flip over at this point). Roast for about 20 minutes more, or until the potatoes are crisp outside and tender inside.
Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy.

Panggang & Bakar roasted potatoesspanish