What is the best temperature to roast potatoes?

A higher temperature around 400 degrees is better to get a golden brown color with a bit of a crispy texture.

How long to roast baby potatoes?

Bake them for 30-35 minutes until nice and crispy. It's best to cook them on a cookie sheet, sliced in half with cut side down on the sheet. Also, make sure to coat them in olive oil and spices before baking.

Why don't you add garlic before roasting the potatoes?

The garlic will get burnt up and bitter tasting on the potatoes if you roast it in the oven. If you prefer a cooked garlic versus raw garlic, simply cook it in a skillet over medium low heat for a few minutes in a tablespoon of olive oil, then add it into the dressing.

Herb Roasted Potatoes - Simply Made Eats

Name: Herb Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 24 ounce yellow baby potatoes; 4 tablespoons olive oil; 1 and 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried crushed rosemary; 1/2 teaspoon dried thyme; 1 tablespoon fresh lemon juice; 1 teaspoon dijon mustard; 2 garlic cloves, minced; 1 tablespoon parsley, minced

Description

These Herb Roasted Potatoes are oven baked to perfection, then tossed in a light garlic lemon vinaigrette. These potatoes are the best holiday side dish or make them any night of the week! Ready in 40 minutes.

Ingredients

Scale

24 ounce yellow baby potatoes
4 tablespoons olive oil
1 and 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried crushed rosemary
1/2 teaspoon dried thyme
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
2 garlic cloves, minced
1 tablespoon parsley, minced

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Instructions

Preheat the oven to 400 degrees. Wash and dry the baby potatoes. Line a cookie sheet with parchment paper.
Slice each potato directly in half and add into a bowl. Pour over 2 tablespoons of olive oil, 1 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon of dried thyme and dried crushed rosemary. Toss to combine and make sure every surface of the potato is covered in oil.
Place the potatoes cut side down onto a cookie sheet. Bake for 28-33 minutes until golden brown.
As the potatoes are baking, make the dressing. Into a bowl, add in remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/8 teaspoon black pepper, lemon juice, Dijon Mustard, garlic cloves and fresh parsley. Whisk to combine.
Use a fork to pierce through the skin of one of the potatoes to make sure it's tender. Allow the potatoes to cool for 5 minutes.
Place the potatoes right into the dressing bowl and toss to coat in the vinaigrette. Serve and enjoy!

Equipment

Cookie sheet

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parchment paper

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wusthof knife

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Notes

Cook the potatoes cut side down onto the parchment lined cookie sheet for the best results.

Prep Time: 5 minutes
Cooling Time: 5 minutes
Cook Time: 30 minutes
Category: side dish
Method: oven roasted
Cuisine: American