I made these incredibly flavourful and crispy herb-roasted potatoes with garlic, parmesan, and fresh herbs. It was as simple as tossing, roasting, and enjoying!
Preheat the oven to 210C / 410F. Peel and cut the potatoes into small pieces, about two-inch pieces.
Then Mix olive oil, garlic, parmesan, oregano, thyme, salt and black pepper in a bowl. Toss the potatoes in the mixture, making sure they all coat evenly.
⅓ cup olive oil, 8 cloves garlic, ¾ cip parmesan, ½ teaspoon dried oregano, 1 spring fresh thyme, ½ teaspoon ground black pepper, ¾ teaspoon salt
Transfer the potatoes to a baking sheet.
1 kg potatoes
Roast in the oven for 40-50 minutes. Then broil for extra 3-4 minutes until it becomes golden brown. Garnish with parsley and serve.
1 tablespoon fresh parsley
Notes
For best results, arrange the potatoes on the baking sheet in a single layer and don't overly crowd the baking sheet.
To make extra crispy roasted potatoes, I recommend broiling them for extra 3-4 minutes after baking to get the crispy exterior and lovely golden color.
Another method is to flip the potatoes on the other side and bake them for 4-5 minutes more. Also, don't overcrowd the baking sheet; make sure to arrange the potatoes on the baking sheet in a single layer.