Keyword: roasted potatoes, herb potatoes, best roasted potatoes, how to make roasted potatoes, chimichurri roasted potatoes
Servings: 6People
Author: Gaby
Ingredients
4pounds1 1/2-inch-diameter baby potatoesscrubbed, cut into small pieces
4tablespoonsolive oil
4garlic clovesminced
kosher salt and freshly cracked black pepper
8-10tablespoonsmixed chopped fresh herbsparsley, dill, and chives
Instructions
Preheat oven to 425 degrees. Toss the potatoes and 2 tablespoons of olive oil and season with salt and pepper and transfer to 2 sheet pans and evenly spread them out.
Roast potatoes until tender and crispy on the edges, about 30-40 minutes, check on them and give them a toss halfway through.
Heat remaining oil in large skillet over medium-high heat. Add garlic and cook 30 seconds. Add potatoes. Heat for about 2 minutes just to cook the garlic and then add herbs; sprinkle lightly with salt and pepper. Transfer to bowl and serve.