Description

A simple, weeknight-friendly side dish featuring golden, crispy russet potatoes tossed with garlic, dried herbs, and oil. This recipe is naturally vegetarian and gluten-free, requiring minimal prep time for maximum flavor.

Ingredients

Scale

3 large russet potatoes (about 1.5 lbs / 680g), cut into 1-inch cubes
3 tablespoons vegetable or olive oil
4 cloves garlic, minced
2 teaspoons dried herbs (thyme, rosemary, oregano)
1 teaspoon garlic powder
1 teaspoon kosher or sea salt
½ teaspoon freshly cracked black pepper
¼ cup grated Parmesan cheese (optional)
¼ teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 425°F (220°C).
Wash potatoes thoroughly and cut into uniform 1-inch cubes, leaving skins on.
Place potato cubes in a large mixing bowl.
Drizzle with oil and sprinkle with salt, pepper, garlic powder, and dried herbs.
Toss until every piece is evenly coated in oil and seasoning.
Line a large sheet pan with parchment paper or foil.
Spread potatoes in a single layer, ensuring they are not crowded.
Roast for 20 minutes, flipping or shaking the pan halfway through.
If using Parmesan cheese, sprinkle it over the potatoes after 20 minutes.
Return to oven and roast for another 15 minutes until golden brown and crispy.
Remove from oven, sprinkle with red pepper flakes if desired, and serve immediately.

Notes

For extra crispiness, soak cut potatoes in cold water for 30 minutes before cooking and dry thoroughly. Do not overcrowd the pan, as this causes steaming instead of roasting. If using fresh herbs, add them after roasting to prevent burning. Leftovers reheat best in an air fryer or toaster oven.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 180
Sugar: 1
Sodium: 250
Fat: 7
Saturated Fat: 1
Carbohydrates: 28
Fiber: 3
Protein: 3

Keywords: roasted potatoes, crispy potatoes, garlic herb potatoes, side dish, vegetarian, gluten-free, weeknight dinner, easy recipe