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Ingredients for Crunch of Garlic-Infused Baby Potatoes: A Flavorful Delight

Crunch of Garlic-Infused Baby Potatoes

This crunch of garlic-infused baby potatoes is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

1.5 lbs baby potatoes (preferably mixed colors)

4 tablespoons olive oil

6 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon smoked paprika

½ teaspoon sea salt (or to taste)

¼ teaspoon black pepper

Zest of 1 lemon

2 tablespoons fresh parsley, finely chopped (for garnish)

Optional: additional lemon wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prep the Potatoes: Wash the baby potatoes thoroughly and pat them dry. If any are larger than 2 inches, cut them in half for even cooking.

      Infuse the Oil: In a small saucepan over low heat, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, sea salt, and black pepper. Stir frequently for about 5 minutes or until the garlic becomes fragrant but not browned. Remove from heat and let it cool slightly.

        Toss the Potatoes: In a large mixing bowl, add the baby potatoes. Pour the garlic-infused olive oil mixture over them and toss until they're evenly coated. Add the lemon zest and mix well.

          Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Make sure they are cut-side down if you halved them, to enhance their crunchiness.

            Bake: Roast in the preheated oven for about 25-30 minutes or until the potatoes are golden brown and crispy, flipping them halfway through to ensure even cooking.

              Garnish and Serve: Once out of the oven, sprinkle freshly chopped parsley over the potatoes. Serve hot, optionally with lemon wedges on the side for squeezing fresh juice on top.

                Prep Time, Total Time, Servings:

                  10 mins | 40 mins | Serves 4