Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional: 2 tablespoons grated Parmesan cheese

Instructions:

  1. Place potatoes in pot, cover with cold water, add salt, and bring to boil. Cook 8-10 minutes, until just fork-tender.
  2. Drain potatoes well in colander. Return to pot. Shake well (lid on!) to scuff up edges.
  3. In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  4. Add parboiled potatoes to bowl with garlic herb oil. Toss well to coat.
  5. Spread potatoes in single layer on roasting pan. Roast at 400°F (200°C) for 30-40 minutes, flipping halfway, until golden brown and crispy.
  6. Optional: Sprinkle with Parmesan cheese during the last 5 minutes of cooking.
  7. Serve hot and enjoy your garlic potatoes!