Crispy and flavorful roast potatoes with a blend of herbs and garlic. Recipe Source
- 600g mini red potatoes, halved or quartered
- 3/4 tsp salt
- 1/2 tsp each of marjoram, dill weed, thyme, oregano, and parsley
- 1/4 tsp crushed red pepper flakes
- 3 to 4 cloves minced garlic
- 1.5 tbsp olive oil
- Season Potatoes: Toss potatoes with olive oil, garlic, herbs, salt, and red pepper flakes in a bowl or Zip-Loc bag.
- Bake: Spread in a single layer on a sheet pan. Bake in a preheated 190°C oven for 20 minutes.
- Flip and Continue Baking: Turn the potatoes and bake for another 15-20 minutes until tender inside and crispy outside.