Indulge in the irresistible flavors of our Herb-Roasted Potatoes recipe! These tender baby potatoes, seasoned to perfection, are roasted in the oven until crispy on the outside and fluffy on the inside. Plus, we’ve included instructions for making them in an air fryer for extra convenience!
A Symphony of Flavors
Explore the versatility of potatoes with our delectable recipe. While we recommend baby potatoes for their tenderness and quick cooking time, you can easily substitute other varieties such as Yukon gold or red potatoes. Just adjust the cooking time accordingly for optimal results.
A Blend of Seasonings
Our potatoes are coated in a tantalizing olive oil mixture infused with garlic, paprika, salt, and black pepper. This harmonious blend of flavors elevates the humble potato to new heights of culinary delight.
Garnished with Fragrant Rosemary
For an added layer of flavor, we garnish our roasted potatoes with fragrant rosemary. However, feel free to omit this if you’re not a fan of rosemary. The potatoes will still be deliciously satisfying!
Storing and Freezing Tips
Have leftovers? Simply let the potatoes cool completely before storing them in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, reheat them in the oven or microwave until heated through.
Freezing Already Cooked Potatoes
Need to store leftovers for longer? Freeze them in a freezer-safe container for up to 3 months. Just ensure they’re at room temperature before freezing for best results.
Ingredients:
- 2 pounds (about 907 grams) baby potatoes, washed and patted dry
- 3 tablespoons (45 ml) olive oil
- 2 garlic cloves, minced
- 1 ½ teaspoons (7.5 ml) kosher salt
- ½ teaspoon (2.5 ml) paprika
- ¼ teaspoon (1.25 ml) black pepper
- Rosemary, for garnish
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together olive oil, minced garlic, kosher salt, paprika, and black pepper.
- Cut the baby potatoes in half lengthwise and add them to the bowl with the oil mixture. Toss to coat evenly.
- Transfer the potatoes to the lined baking sheet, arranging them in a single layer with the cut side down. Drizzle any remaining oil mixture over the tops of the potatoes.
- Roast the potatoes for 40-45 minutes, flipping them halfway through, until they’re golden brown and crispy on the outside, and fork-tender on the inside.
- Remove from the oven and transfer the roasted potatoes to a serving dish.
- Sprinkle with additional salt, if desired, and garnish with fresh rosemary.
Notes:
Air Fryer Instructions
- Coat the potatoes in the oil mixture as instructed.
- Place the potatoes in the basket of your air fryer in a single layer with the cut side down. You may need to work in batches depending on the size of your air fryer.
- Air fry for 12-15 minutes, or until the potatoes reach your desired level of crispiness, flipping them halfway through the cooking time.
- Garnish with fresh rosemary and additional salt, if desired. Enjoy your perfectly roasted potatoes!
