Servings: 4
⏱ Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: ~55 minutes
Ingredients:
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4 medium-sized russet potatoes (or Yukon Gold/baby reds)
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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Salt & black pepper, to taste
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Fresh parsley, chopped (for garnish, optional)
Instructions:
1. Prep the Potatoes
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Preheat oven to 400°F (200°C).
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Wash potatoes thoroughly and pat them dry.
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Place each potato between two wooden spoons or chopsticks. This prevents cutting all the way through.
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Using a sharp knife, slice thin slits (⅛-inch apart) across the potato, stopping just before cutting through.
2. Season the Potatoes
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In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
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Brush the mixture generously over the potatoes, making sure to get some in between the cuts.
3. Roast to Perfection
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Place potatoes on a sheet pan lined with parchment paper.
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Roast for 40–45 minutes, basting once or twice with the pan juices.
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Bake until the potatoes are golden brown, edges are crispy, and inside is fork-tender.
4. Serve & Garnish
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Remove from oven and sprinkle with fresh parsley (optional).
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Serve hot as a side dish or snack.
Variations & Tips:
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Cheesy Upgrade – In the last 10 minutes of baking, sprinkle Parmesan or cheddar into the slits for melty goodness.
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Spicy Kick – Add smoked paprika, chili flakes, or cayenne pepper to the seasoning mix.
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Garlic Butter Lovers – Swap olive oil for melted garlic butter for extra richness.
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Loaded Style – Top with sour cream, crispy bacon bits, and chives after baking for a hearty treat.
Serving Ideas:
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Perfect alongside roasted chicken, steak, or grilled fish.
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A great snack with dipping sauces like ranch, sour cream, or garlic aioli.
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Serve on a party platter with different toppings for a fun twist.