Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, or other waxy potatoes, peeled and cut into 1.5-inch (4cm) chunks
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons (30ml) fresh rosemary, chopped
  • 2 tablespoons (30ml) fresh thyme, chopped
  • 1 teaspoon (5ml) sea salt
  • 1/2 teaspoon (2.5ml) black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Peel and chop the potatoes into even-sized chunks.
  2. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 5-7 minutes, until slightly tender. Drain well and allow to steam dry for a few minutes.
  3. Return the potatoes to the pot. Put the lid on and shake the pot vigorously to roughen up the edges of the potatoes.
  4. In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the potatoes to the bowl and toss to coat evenly.
  5. Spread the potatoes in a single layer in a large roasting pan. Roast for 40-45 minutes, flipping halfway through, until golden brown and crispy.
  6. Remove from the oven and serve immediately these delicious garlic herb potatoes.