Simple garlic-roasted baby potatoes with crisp edges
Baby or new potatoes are ideal for roasting because they cook quickly and keep a tender interior. Halve them for more surface area, toss with oil, garlic, and herbs, and roast at high heat until the outsides are golden and the centers are soft.
Method highlights:
- Preheat oven to 425°F (220°C).
- Toss halved potatoes with olive oil, minced garlic, salt, pepper, and chopped rosemary or thyme.
- Spread in a single layer on a baking sheet and roast for 25–35 minutes, turning once for even browning.
Flavor enhancements:
- Add lemon zest or a squeeze of lemon juice after roasting for brightness.
- Finish with flaky salt and chopped parsley for freshness.
- For a richer version, toss with a little melted butter partway through roasting.
Serving tips: Serve hot as a side to grilled meats, roasted fish, or as part of a roast dinner. Proper seasoning and high heat are what give these small potatoes irresistible crunch and garlic-forward flavor.