Description
A crispy, golden side dish featuring tender baby potatoes coated in rich garlic butter and fresh herbs, baked to perfection for a flavorful and comforting addition to any meal.
Ingredients
2 pounds (900 g) baby Yukon Gold potatoes, halved
4 tablespoons (60 g) unsalted butter, melted
3 tablespoons (45 ml) olive oil
5 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and thoroughly dry the potatoes, then cut them in half.
In a bowl, combine melted butter, olive oil, garlic, rosemary, thyme, parsley, salt, pepper, and paprika.
Toss the potatoes in the garlic butter mixture until evenly coated.
Arrange potatoes cut-side down in a single layer on the baking sheet.
Bake for 35–45 minutes until golden brown and fork-tender.
Garnish with extra parsley and serve immediately.
Notes
For extra crispiness, preheat the baking sheet before adding the potatoes.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
Substitute dried herbs using one-third the quantity if fresh herbs are unavailable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes