Ingredients
4 lb. baby red potatoes, halved
3 tbsp. canola oil
12 large cloves garlic, crushed
1 tbsp. freshly chopped thyme
2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
Preparation
Step 1Arrange racks in upper and lower thirds of oven and preheat to 450°. Step 2Toss potatoes with oil, garlic, thyme, salt and pepper in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Step 3Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, 25 to 30 minutes.
The trick is roasting your potatoes at a high temp and making sure your potatoes are cut side down. The direct contact to the sheet pan will help to sear the potatoes giving some nice browning without burning them It takes an extra minute to arrange all of them but the results are very much well worth it. ALSO! Be sure to not overcrowd your pan and roast in batches if necessary! Throw Roasted Brussels Sprouts into your veggie mix next time! Tried making these? Let us know how they came out in the comments below!
