Description
Deliciously tender and flavorful roasted purple potatoes infused with garlic and a blend of aromatic herbs, perfect as a vibrant side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds purple potatoes, cut into 1-inch chunks
Seasonings & Herbs
- 4 garlic cloves, grated or minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for roasting the potatoes.
- Mix ingredients: In a large bowl, combine the chopped purple potatoes, grated or minced garlic cloves, olive oil, kosher salt, ground black pepper, paprika, dried thyme, and dried oregano. Toss everything well to ensure the potatoes are evenly coated with the seasonings and oil.
- Arrange potatoes: Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet or a large cast-iron skillet, ensuring the potatoes are placed skin side up and without overlapping for even roasting.
- Roast potatoes: Place the baking sheet or skillet in the oven and roast for 20 to 25 minutes until the potatoes are fork-tender and starting to brown.
- Broil for crispiness: Turn on the oven broiler and broil the potatoes for an additional 3 minutes, watching carefully to prevent burning, to give the potatoes a crispy, golden finish.
- Garnish and serve: Remove the potatoes from the oven, sprinkle the chopped fresh parsley and basil on top, and serve immediately while hot and flavorful.
Notes
- Cut the potatoes uniformly to ensure even cooking.
- Keep a close eye during the broiling step to prevent burning.
- For extra crispiness, avoid overcrowding the pan.
- You can substitute fresh herbs with 1 teaspoon each of dried parsley and basil if fresh is unavailable.
- This dish pairs well with grilled meats or as part of a vegetarian meal.
