Ingredients
- ▢ 1 pound fingerling potatoes, halved lengthwise
- ▢ 1 tablespoon olive oil
- ▢ 1 teaspoon sea salt or kosher salt
- ▢ 1/4 teaspoon garlic powder
- ▢ 1 teaspoon Italian herb seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Place the potatoes on a large baking sheet.
- Drizzle with olive oil and sprinkle with salt, garlic powder, and Italian herbs.
- Toss until the potatoes are evenly coated.
- Arrange the potatoes in a single layer with the cut sides facing down for maximum crispiness.
- Roast for 40 minutes, or until the potatoes are golden brown on the outside and fork-tender on the inside.
- Remove from the oven and serve immediately.
Notes
- Cut Side Down: This simple step creates the crispiest, most flavorful roasted potatoes.
- Potato Options: Fingerling potatoes work beautifully, but baby Yukon Gold or red potatoes can also be used.
- Extra Flavor: Sprinkle with freshly grated Parmesan cheese or chopped fresh parsley before serving.
- Even Roasting: Avoid overcrowding the pan so the potatoes roast rather than steam.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 400°F oven or air fryer for 5–10 minutes to restore crispiness.
