Sheet Pan Herb-Roasted Potatoes with Garlic and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden roasted baby potatoes infused with fresh garlic and thyme, finished with a crisp exterior and fluffy interior for a perfect side dish. This Mediterranean-inspired quick recipe, ready in about 40 minutes, pairs baby red potatoes, olive oil, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved baby red potatoes in a large bowl with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp black pepper until potatoes are evenly coated.
  2. Step 2: Spread the potatoes in a single layer on a rimmed baking sheet, cut side down, ensuring they are not crowded for even roasting.
  3. Step 3: Roast in the oven for 25-30 minutes, stirring once halfway through, until the potatoes are golden brown and crisp on the edges and tender inside when pierced with a fork.
  4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley for a bright, fresh finish.
  5. Step 5: Serve warm as an easy side dish that pairs well with grilled meats or as part of a holiday meal.

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