3 pounds Yukon Gold or red potatoes, cut into 1 inch cubes
4 tablespoons extra virgin olive oil
5 cloves garlic, finely minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
2 tablespoons fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup after the meal.
Place your cubed potatoes into a large mixing bowl. Drizzle the olive oil over the potatoes and add the minced garlic, chopped rosemary, thyme, salt, and pepper. Toss everything together thoroughly until every piece of potato is well coated in the oil and herbs.
Spread the seasoned potatoes out onto the prepared baking sheet in a single layer. Make sure they are not overcrowded, as leaving a bit of space between the pieces allows the hot air to circulate and makes them extra crispy.
Place the sheet in the center of the oven and roast for about 45 minutes. Around the 25 minute mark, use a spatula to flip and turn the potatoes so they brown evenly on all sides. Continue roasting until they are deep golden brown and tender when pierced with a fork.
Remove the potatoes from the oven and transfer them to a festive serving bowl. Sprinkle the fresh parsley over the top while they are still hot to add a bright pop of green color and a fresh finish.
