Garlic Herb Potatoes Recipe

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

Garlic: Adds a pungent, savory flavor that complements the herbs and potatoes.

Olive oil: Helps to coat the potatoes and ensures they roast to a crispy, golden finish.

Rosemary: A fragrant herb that adds a pine-like flavor to the dish.

Thyme: Another aromatic herb that pairs well with rosemary and garlic.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and balances the flavors.

To ensure your baby potatoes achieve maximum crispiness, make sure they are spread out in a single layer on the baking sheet. Overcrowding the potatoes can cause them to steam rather than roast, resulting in a less crispy texture. Additionally, stirring halfway through the baking process helps to evenly distribute the olive oil and herbs, promoting an even golden-brown finish.

• 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.