Description
Crispy on the outside and tender on the inside, these roasted Idaho potatoes are infused with roasted garlic and seasoned to perfection. A perfect side dish for any meal.
Ingredients
Scale
- 4 large Idaho potatoes, peeled and cut into 1-inch cubes
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1/2 tsp paprika (optional for extra flavor)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with oil.
- In a large bowl, toss the cubed Idaho potatoes with olive oil, minced garlic, thyme, rosemary, paprika (if using), salt, and pepper until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded for even roasting.
- Roast the potatoes for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
- Once roasted, remove the potatoes from the oven and sprinkle with fresh chopped parsley for garnish (optional).
- Serve hot as a side dish with your favorite main course!
Notes
- If you prefer a creamier texture, you can roast the potatoes with a bit of butter instead of olive oil.
- For an extra garlic punch, roast a few whole garlic cloves with the potatoes and mash them into the roasted potatoes once done.
- Feel free to adjust the herbs and seasoning based on your preferences—fresh garlic, thyme, and rosemary also work great in this dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg