This is one of my favorite side dishes. It is extremely simple, and it tastes great. Any potato would probably work in this recipe, but I like to use fingerling or small new potatoes. They are not as starchy as other types of potatoes and remain creamy on the inside while the outside develops a crispy crust. I am just posting the simple base recipe for roasted potatoes, but you can also mix things up by adding smoked paprika, parmesan cheese, or herbs such as rosemary and thyme. They are all wonderful variations on a great dish.
Easy Roasted Potatoes
- 1 lb. fingerling potatoes, cut into 1 inch chunks
- 3-4 garlic cloves, smashed and peeled
- 1 1/2 tablespoons olive oil
- salt and pepper
- 1 tablespoon fresh flat leaf parsley, chopped
Preheat the oven to 400 degrees. Spread the potatoes out on a baking sheet and scatter the garlic cloves amongst them. Drizzle the olive oil over the potatoes and season generously with salt and pepper. Toss the potatoes to evenly coat every piece with the olive oil, salt, and pepper, and spread the potatoes back out into a single layer. Place the potatoes in the oven and roast until they are golden brown and crispy on the outside, but give easily on the inside when pierced with a fork, about 20-25 minutes. Sprinkle with parsley and serve.