Ingredients
1 pound baby potatoes, cut in half
3 tablespoons unsalted butter, melted
3–4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary leaves
1/4 cup fresh parsley, chopped
Instructions
1. Preheat the oven to 430°F (220°C).
2. In a mixing bowl, combine the melted butter, minced garlic, salt, black pepper, thyme, rosemary, and parsley.
3. Add the halved baby potatoes and toss until evenly coated with the garlic butter mixture.
4. Transfer the potatoes to a sheet pan or baking dish and arrange them in an even layer.
5. Bake for 30-40 minutes, or until the potatoes are tender and golden brown.
6. Remove from the oven and finish with additional fresh parsley or flaky sea salt, if desired.
7. Serve warm.
Notes
Add lemon zest, paprika, or chili flakes for extra flavor.
For a stronger garlic flavor, lightly smash the garlic cloves before mincing.
Reserve some fresh parsley and toss it with the potatoes immediately after roasting for a brighter herb flavor.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat in the oven for 10-15 minutes with a little extra butter, or microwave for 1-2 minutes.
Freezing is not recommended because the potatoes may develop a grainy texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: garlic butter potatoes, garlic roasted potatoes, roasted baby potatoes, herb roasted potatoes