Garlic Herb Potatoes Recipe

Baby potatoes: Small potatoes that cook quickly and have a tender texture.

Garlic: Adds a strong, savory flavor that pairs perfectly with herbs.

Olive oil: Helps the potatoes crisp up and adds a rich taste.

Dried rosemary: A fragrant herb that gives a pine-like aroma and flavor.

Dried thyme: Adds a subtle earthiness and complements the rosemary.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a little heat and depth to the potatoes.

One of the most helpful moves in this Garlic Herb Potatoes Recipe is how to toss the potatoes with the garlic, olive oil, and herbs so every piece gets coated just right. Here’s a simple way to do it:

1. Put your halved baby potatoes in a big enough mixing bowl so they have room to move.
2. Add the minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper right on top.
3. Use a big spoon or your clean hands to gently lift and turn the potatoes from the bottom to the top, making sure the oil and spices cover every piece.
4. Keep tossing until you see the potatoes look shiny and evenly coated.

Doing this helps the potatoes bake up golden and crispy on the outside while staying soft inside because the oil and herbs stick to every bite. If you don’t toss well, some potatoes might dry out or taste bland.

When I first made this, I just dumped everything in and stirred a little, but some pieces didn’t get any seasoning. After I started tossing more carefully, the flavor was way better, and the potatoes looked prettier too. Also, using your hands feels kind of fun and helps you feel if the potatoes are coated enough.

So next time you’re mixing up a batch, take a minute to toss gently but thoroughly. It makes a big difference in how tasty and crispy your Garlic Herb Potatoes turn out!

• baby potatoes - Substitute with red potatoes: Red potatoes have a similar texture and flavor, making them a good alternative.

• baby potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes are creamy and hold their shape well, similar to baby potatoes.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor profile.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can be used in a pinch.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a light flavor, making it a good alternative.

• dried rosemary - Substitute with fresh rosemary: Use 1 tablespoon of fresh rosemary for each teaspoon of dried rosemary. Fresh herbs provide a more vibrant flavor.

• dried rosemary - Substitute with dried oregano: Oregano has a different but complementary flavor that works well with potatoes.

• dried thyme - Substitute with fresh thyme: Use 1 tablespoon of fresh thyme for each teaspoon of dried thyme. Fresh thyme offers a more aromatic flavor.

• dried thyme - Substitute with dried marjoram: Marjoram has a similar flavor profile to thyme and can be used as a substitute.

• salt - Substitute with sea salt: Sea salt has a slightly different texture and flavor but works well in most recipes.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a cleaner taste, making it a good alternative.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile but can be used in smaller quantities.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled potatoes to an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• Store the container in the refrigerator. The garlic herb potatoes will stay fresh for up to 4 days.

• To reheat, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy.

• For freezing, place the cooled potatoes on a baking sheet in a single layer. Freeze for about 1-2 hours, or until they are firm.

• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to eat, preheat your oven to 375°F (190°C). Spread the frozen potatoes on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.

• For a quicker option, you can reheat the frozen potatoes in the microwave. Place them on a microwave-safe plate and heat on high for 2-3 minutes, checking and stirring halfway through.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover potatoes on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Bake for 10-15 minutes, or until heated through. Remove the foil for the last 5 minutes to regain some crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Once the oil is hot, add the leftover potatoes. Stir occasionally and cook for about 5-7 minutes, or until they are heated through and crispy.

• Microwave Method: Place the leftover potatoes in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, stirring halfway through. Check if they are heated through; if not, continue microwaving in 30-second intervals.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover potatoes in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help regain their crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Spread the leftover potatoes on the toaster oven tray in a single layer. Bake for 10-12 minutes, or until heated through and crispy.

• Oven: Used to bake the potatoes at a consistent temperature of 400°F (200°C).

• Mixing bowl: Utilized to combine the potatoes with garlic, olive oil, rosemary, thyme, salt, and pepper.

• Baking sheet: Provides a flat surface to spread the potatoes in a single layer for even cooking.

• Knife: Essential for halving the baby potatoes.

• Cutting board: A safe surface to halve the baby potatoes.

• Measuring spoons: Used to measure out the olive oil, rosemary, thyme, salt, and pepper accurately.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Spatula: Useful for stirring the potatoes halfway through the baking process to ensure even crisping.

• Colander: Helps in washing the baby potatoes thoroughly before halving them.

Preheat while prepping: Save time by preheating your oven while you wash and halve the baby potatoes.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Line your baking sheet: Line your baking sheet with parchment paper for easy cleanup.

Batch seasoning: Mix the olive oil, rosemary, thyme, salt, and pepper in a bowl first, then toss the potatoes in.

Stir halfway: Set a timer to remind you to stir the potatoes halfway through baking for even cooking.