Herb-Roasted Baby Potatoes with Garlic
Tender baby potatoes roasted with garlic, thyme, and rosemary for a simple yet aromatic French side dish. This French-inspired vegetarian recipe, ready in about 45 minutes, pairs baby potatoes, extra virgin olive oil, fresh garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, halved baby potatoes
- 3 tbsp extra virgin olive oil
- 4 minced fresh garlic cloves
- 2 tsp fresh thyme leaves
- 1 tsp chopped fresh rosemary leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped for garnish fresh parsley
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Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby potatoes with 3 tbsp extra virgin olive oil, 4 minced garlic cloves, 2 tsp fresh thyme leaves, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the potatoes cut-side down on a baking sheet in a single layer. Roast for 30-35 minutes, turning halfway, until potatoes are golden brown and tender when pierced with a fork.
- Step 3: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley for a bright, fresh finish. Serve immediately.
