Ingredients:

  • 2 lbs (900g) yellow potatoes, such as Yukon Gold, washed and cut into 1-inch cubes
  • 3 tablespoons (45ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash, and chop potatoes into 1-inch cubes.
  3. In a large bowl, toss potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Ensure the potatoes are evenly coated.
  4. Spread the potatoes in a single layer on a baking sheet (lined with parchment paper if desired). Avoid overcrowding.
  5. Roast for 35-40 minutes, or until potatoes are tender and golden brown, flipping halfway through.
  6. Remove from oven, garnish with fresh parsley (if using), and serve immediately.