Ingredients
Potatoes
- 1½ pounds baby potatoes (red, Yukon gold, or multi-color)
Seasoning
- 1½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes to a perfect crisp.
- Prepare Baking Sheet: Use an unlined baking sheet for the best crispiness as the potatoes directly contact the metal, or line it with parchment paper for easier cleanup.
- Wash and Cut Potatoes: Thoroughly wash and dry the baby potatoes. Cut them in half lengthwise, or into quarters if they are larger in size to ensure even cooking.
- Season Potatoes: Place the cut potatoes in a medium bowl. Drizzle with olive oil, then sprinkle garlic powder, dried Italian seasoning, salt, and black pepper over them.
- Toss to Coat: Mix the potatoes well to evenly coat them with the oil and seasoning to maximize flavor and crispness.
- Arrange on Baking Sheet: Spread the potatoes in a single layer, cut-side down, leaving space between each piece to avoid steaming and promote crispiness. Use multiple baking sheets if necessary.
- Roast Potatoes: Bake for 25-30 minutes. After that, check if the potatoes are tender by piercing with a fork. If not tender, roast for an additional 5 minutes.
- Serve Warm: Remove from oven and enjoy these crispy, herby roasted potatoes warm as a delicious side dish.
Notes
- Using an unlined baking sheet maximizes crispness due to direct metal contact.
- Do not overcrowd the potatoes on the baking sheet to avoid steaming and sogginess.
- If you want easier cleanup, feel free to line your baking sheet with parchment paper.
- Adjust seasoning to taste; more garlic powder or herbs can be added for stronger flavor.
- These potatoes pair great with grilled meats, roasted vegetables, or as a snack with dips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
