I made these roasted red potatoes to go with my Flank Steak for delivery last week. They are so good! I love roasting veggies in the oven, I think it brings out their best flavor. It's also super easy prep and clean-up, and they are easy to keep warm right before serving. You could do this same method with broccoli, asparagus, cauliflower, etc. Give these a try for a quick weeknight dinner side or your next dinner party!
- 3 lbs red or Yukon gold potatoes, cut in half
- 2 tbs olive oil
- 5 cloves garlic, minced
- 1 tbs fresh thyme, finely chopped
- 1 tbs fresh rosemary, finely chopped
- 1/3 cup grated Parmesan cheese
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 tbs chives or parsley for garnish
Preheat oven to 400°.
Spray a half sheet pan lined with foil (for easy cleanup) with cooking spray.
Add potatoes in a single layer to baking sheet. Add olive oil, garlic, thyme, rosemary, Parmesan, salt and pepper. Toss until coated evenly.
Place in oven and bake for 35-40 minutes until potatoes are crisp and browned on the outside, tender on the inside.
Garnish with fresh chives or parsley.