Ingredients
Scale
- 2 pounds baby gold potatoes, quartered
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 tablespoon fresh thyme
- 1/2 tablespoon fresh chopped parsley
- 6 garlic cloves, minced
- 1.5 tablespoons unsalted butter
Instructions
- Bring a large pot of water to a boil, add the potatoes, and boil for 5-6 minutes. Meanwhile, preheat the oven to 400° F.
- Drain the water from the pot and toss the potatoes with olive oil, salt and pepper, thyme, parsley, and 5 of the minced garlic cloves.
- Arrange the potatoes on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes, flipping halfway through. For extra crispy potatoes, broil for 1-2 minutes at the end.
- While the potatoes are roasting, place the butter and reserved minced garlic in a small bowl. Microwave, covered, for 15-20 seconds until butter is melted.
- When the potatoes are finished, transfer them to a serving bowl and drizzle the garlic butter over top. Mix together and serve!
Notes
- Use fresh herbs for the best flavor.
- For extra crispiness, pat the potatoes dry before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg