Ingredients:

  • 1.5 kg (3 lbs) small potatoes (such as baby potatoes, fingerling potatoes, or new potatoes), washed and halved or quartered if large
  • 60 ml (1/4 cup) olive oil, extra virgin
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper, freshly ground
  • Optional: 1/4 cup grated Parmesan cheese for topping

Instructions:

  1. Preheat oven to 220°C (425°F).
  2. Wash and halve or quarter potatoes.
  3. In a large bowl, toss potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Ensure the potatoes are evenly coated.
  4. Spread the potatoes in a single layer on the baking sheet.
  5. Roast for 30-40 minutes, flipping halfway through, until potatoes are golden brown and easily pierced with a fork.
  6. If using Parmesan cheese, sprinkle over the potatoes during the last 5 minutes of cooking.
  7. Serve hot and enjoy!