Roasted potatoes are one of the side dishes that I could personally eat any day of the week. When made correctly, they are crunchy on the inside and fluffy on the outside and coated with the perfect amount of herbs that keep you coming back for more. I learned this recipe this semester at school and when we made it in class, my classmates and I were sneaking bites of this every time the chef turned his back. Everyone agreed that this recipe makes the best tasting roasted potatoes that any of us had ever had, and as college students who live off potatoes as one of our main food groups, I think this is saying a lot. Roast these until they’re nicely golden brown and watch them disappear off the plate at the dinner table.
Fingerling potatoes (quartered) 2 pounds
Olive oil as needed
Thyme, coarse chopped 1 tbsp
Rosemary, coarse chopped 1 tbsp
Garlic, chopped 2 tbsp
Salt and black pepper to taste
Parsley, chopped 2 tbsp
- Cut potatoes into quarters, hold in them covered in cold water.
- Just prior to cooking drain the water, toss the potatoes in a drizzle of olive oil, salt and pepper, place on a sheet pan in a single layer.
- Roast at 425° convection oven until golden brown, approximately 15-20 minutes, turning potatoes in between.
- Toss with the herbs and garlic before serving.