- 4 medium Yukon Gold or baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp 2 cloves minced garlic
- 1 tsp chopped rosemary or thyme
Preheat oven to 425°F.Line a sheet pan with parchment.Toss the halved potatoes in a bowl with oil, salt, pepper, garlic, and herbs.Place cut-side down on the pan. Press gently so the flat sides make good contact.Roast for 30–35 minutes, or until the bottoms are deep golden brown and crisp.Flip and roast 5 more minutes .Serve hot with extra herbs or a drizzle of herbed butter.
