Garlic Herb Roasted Potatoes
Forget about French fries! These Garlic Herb Roasted Potatoes are crispy outside, tender inside, and irresistibly good.
Servings: 8
Ingredients
- 3 pounds tiny baby potatoes sliced in half
- 5 tablespoons olive oil divided
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 1 tablespoon red wine vinegar
- 6 cloves garlic minced
- ¼ cup thinly sliced green onions
- ¼ cup finely chopped Italian parsley
Instructions
Roasting Instructions
- Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ½ teaspoon pepper. Toss with your hands to coat the potatoes well. Roast for 30 minutes.
- Remove from the oven and stir. Then, roast another 15 minutes until the potatoes are lightly browned and crisp. Remove from the oven, and transfer the potatoes to a medium size bowl.
Dressing Instructions
- Whisk together the remaining 2 tablespoons of olive oil, vinegar, and garlic in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper. Top with chives and parsley and toss well.
Notes
I like to buy the tiniest potatoes I can find for this recipe and simply slice them in half. However, any potato will work, just cut the potatoes into 1-inch pieces.
Nutrition
Calories: 214kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 594mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 37mg | Calcium: 30mg | Iron: 2mg