Get your ingredients ready

STEP 2: Wash the potatoes, peel them, and add them to a bowl with cold water.

STEP 3: Cut the potatoes in half lengthwise, then in quarters, and finally into 1-inch (2.5 cm) pieces.

STEP 4: Blanch the potatoes in a large pot of boiling water for seven minutes.

STEP 5: Drain them and add them to a large bowl. Season them with salt, black pepper, crushed garlic cloves, extra virgin olive oil, fresh rosemary, and thyme.

STEP 6: Toss gently to spread the seasoning, then arrange the potatoes on the baking sheet, on a single layer, without overlapping or overcrowding.

Roast at 430°F or 220°C for about 35-40 minutes, until the potatoes are fork-tender inside and with a thin brown crust outside.

Transfer onto a serving platter and serve as an appetizer or side dish.

They are a perfect all-year-round side dish and a guaranteed crowd-pleaser.

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ROASTED POTATOES

These roasted potatoes are crisp, browned outside, tender inside with the right amount of moisture, and never dry.

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