Rosemary-Garlic Roasted Potatoes

I threw 2 Tbsp. crushed garlic from a bottle into the oil mixture but otherwise made as directed. Simple and delicious! I will try dried herbs next time if no fresh herbs on hand.

Delish, simple and no fuss - absolutely LOVE tossing the garlic still in its wrapper with the potatoes. Am making them tomorrow and I think I'll add a few halved radishes, too. I've used a variety of fresh herbs; just whatever your favorite potatoe herbs are and/ or whatever you have on hand.

Such a wonderful side dish! I did make a few changes (1) didn't bother with the garlic cloves, but I did sprinkle about 1 tbsp of garlic powder and extra kosher sea salt on the potatoes before roast time & (2) forgot to pick up rosemary, so just used extra (fresh!) thyme (chopped). One thing that seemed at first to be a disaster, but worked out in the end was the foil. After the first 13 min, despite the oil coating on the potatoes, the spuds were stuck to the foil. After wrestling with them to turn, I ended up tearing the foil so I just dumped all the potatoes directly on the jelly roll pan for the second half of roast time. This worked out perfectly and I wouldn't hestitate to use this "mistake" as the actual method for roasting again. Hint to make these stellar - you must buy the mini baby potatoes & slice into quarters (multi-colored is pretty, but not necessary); they will cook correctly in the 25 minutes and will be extra creamy. Will definitely make again; enjoy!