Roasted Potatoes
While roasted potatoes are usually best fresh out the oven, they can still make great leftovers. Let them cool down completely before storing them in an airtight container in the refrigerator. Reheat them in the oven or on the stovetop to bring back that crispiness.
Ingredients :
- 2 lb. baby potatoes, quartered
- 2 cloves garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- Pinch of crushed red pepper flakes
Directions :
- Preheat oven to 425°. In a large bowl, toss potatoes, garlic, oil, rosemary, parsley, and thyme; season with salt, black pepper, and red pepper flakes. Pour into a large metal baking sheet and arrange in a single layer.
- Bake potatoes until golden and fork-tender, 35 to 40 minutes.
