Crispy Roasted Mini Potatoes

• servings: Yield: 4 people
• active time: 10 mins
• total time: 40 minutes

Ingredients

1.5 lb small potatoes (I like to use honey gold, but you can use any variety of small potato)

1 tsp sea salt

1 tsp garlic powder

1 tsp onion powder

1 tsp herbes de provence

1/2 tsp paprika

Cracked black pepper, to taste

1 TBSP olive oil, give or take

3 garlic cloves, peeled and smashed

A few sprigs of fresh thyme

1 TBSP chopped fresh parsley, for garnish

Directions

Preheat the oven to 425º F.

Line a baking sheet with tin foil; set it aside.

Rinse the potatoes and discard any that may have any green spots. Pat the potatoes dry, then cut them in half and put them into a large mixing bowl; set aside.

In a small bowl, mix the sea salt, garlic powder, onion powder, herbes de provence, paprika, and cracked pepper.

Drizzle the olive oil over the potatoes, then add in the seasoning blend on top. Toss the potatoes until they're evenly coated with oil and seasoning, and transfer them to the foil-covered baking sheet. Make sure you spread them out evenly.

Smash and peel the garlic cloves and place them onto the baking sheet between the potatoes, then nestle fresh thyme sprigs among the potatoes as well. The fresh garlic and thyme act as aromatics and add some extra flavor.

Put the potatoes into the oven and bake them for 30 minutes. Don't open then oven to shake or toss the potatoes, just let them go.

After 30 minutes, the potatoes should be nice and golden crisp on the outside and fork-tender within.

Place the potatoes into a serving bowl, garnish them with chopped fresh parsley, and serve with your meal.