Roasted Red Potatoes with Garlic and Thyme Recipe
Introduction
Roasted red potatoes are a simple yet flavorful side dish that pairs well with almost any meal. Crispy on the outside and tender inside, these potatoes are infused with garlic and fresh thyme for a delicious aromatic touch.
Ingredients
- 4 lb. baby red potatoes, halved
- 3 tbsp. canola oil
- 12 large cloves garlic, crushed
- 1 tbsp. freshly chopped thyme
- 2 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
Instructions
- Step 1: Arrange racks in the upper and lower thirds of the oven and preheat to 450°F (232°C).
- Step 2: In a large bowl, toss the halved potatoes with canola oil, crushed garlic, chopped thyme, kosher salt, and black pepper until well coated.
- Step 3: Spread the potatoes in an even layer, cut side down, on two rimmed baking sheets.
- Step 4: Roast for 25 to 30 minutes, rotating the baking sheets front to back and switching their positions from top to bottom halfway through cooking, until the potatoes are crisp and golden brown on the bottom.
Tips & Variations
- For extra crispiness, make sure the potatoes are dry before tossing with oil.
- Substitute thyme with rosemary for a more piney, earthy flavor.
- Add a sprinkle of Parmesan cheese during the last 5 minutes of roasting for a savory finish.
- If you prefer less garlic intensity, reduce the cloves to 6 or roast them whole for a milder flavor.
Storage
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 400°F (204°C) oven for 10 minutes to regain crispness, or microwave briefly if short on time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, baby Yukon gold or fingerling potatoes can be used similarly, though cooking times may vary slightly depending on size and type.
Do I need to peel the potatoes before roasting?
No, the skin adds texture and helps keep the potatoes tender inside. Just be sure to wash and scrub them well before cooking.
PrintRoasted Red Potatoes with Garlic and Thyme Recipe
This recipe for Roasted Red Potatoes is a simple and flavorful side dish featuring baby red potatoes tossed with canola oil, garlic, and fresh thyme, then roasted to crispy, golden perfection. The high oven temperature ensures a crisp exterior while keeping the insides tender and delicious.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes and Aromatics
- 4 lb. baby red potatoes, halved
- 12 large cloves garlic, crushed
- 1 tbsp. freshly chopped thyme
Seasoning and Oil
- 3 tbsp. canola oil
- 2 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
Instructions
- Prepare oven and racks: Arrange the oven racks in the upper and lower thirds of the oven and preheat to 450°F (232°C), ensuring even heat circulation for perfect roasting.
- Toss potatoes with seasonings: In a large bowl, combine the halved baby red potatoes, canola oil, crushed garlic, freshly chopped thyme, kosher salt, and freshly ground black pepper. Toss everything thoroughly until the potatoes are evenly coated with oil and seasonings.
- Arrange potatoes on baking sheets: Spread the coated potatoes in an even single layer, cut side down, on two rimmed baking sheets. This ensures they roast evenly and develop a crispy bottom.
- Roast the potatoes: Place the baking sheets in the oven and roast for 25 to 30 minutes. Halfway through cooking, rotate the sheets from front to back and switch their positions between the upper and lower racks to promote even browning.
- Check for doneness: The potatoes are ready when they are crisp and golden brown on the bottom and tender on the inside. Remove from the oven and serve hot.
Notes
- You can substitute fresh thyme with rosemary for a different flavor profile.
- To speed cooking time, cut the potatoes smaller but watch carefully as they may cook faster.
- For a richer taste, consider tossing potatoes with melted butter instead of canola oil.
- Make sure not to overcrowd the baking sheets to allow proper roasting and crisping.
Keywords: roasted red potatoes, crispy roasted potatoes, garlic thyme potatoes, oven roasted potatoes, easy side dish
