Ingredients:

  • 2 lbs baby red potatoes
  • 6 cloves fresh garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat the oven to 400°F (205°C).
  2. Wash the 2 lbs baby red potatoes thoroughly and pat them bone dry.
  3. Slice each potato into halves or quarters, aiming for uniform 1 inch pieces.
  4. Mince the 6 cloves of garlic and finely chop the 1 tbsp rosemary and 1 tsp thyme.
  5. Toss the potatoes directly on the baking sheet with 3 tbsp olive oil, 1 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp red pepper flakes.
  6. Incorporate the minced garlic and herbs, ensuring every piece of potato is coated in the seasoned oil.
  7. Arrange the potatoes in a single layer, ensuring the cut sides are facing down until they make full contact with the metal.
  8. Roast for 20 minutes without touching them.
  9. Flip the potatoes with a spatula and roast for another 15 minutes until the skins are blistered and the edges are deep brown.
  10. Rest for 3 minutes on the pan before serving.