4pounds1 ½-inch-diameter baby potatoesscrubbed, cut into small pieces
4tablespoonsolive oil
4garlic clovesminced
kosher salt and freshly cracked black pepper
8-10tablespoonsmixed chopped fresh herbsparsley, dill, and chives
Instructions
Preheat oven to 425 degrees. Toss the potatoes and 2 tablespoons of olive oil and season with salt and pepper and transfer to 2 sheet pans and evenly spread them out.
Roast potatoes until tender and crispy on the edges, about 30-40 minutes, check on them and give them a toss halfway through.
Heat remaining oil in large skillet over medium-high heat. Add garlic and cook 30 seconds. Add potatoes. Heat for about 2 minutes just to cook the garlic and then add herbs; sprinkle lightly with salt and pepper. Transfer to bowl and serve.
Notes
Serve ’em up with chicken, steak, ketchup, ranch dressing… you name it! Or use them as the base for nachos. You can’t go wrong.