Ingredients:
– 1/2 pounds baby red potatoes
– 3 tablespoons extra-virgin olive oil
– 3/4 teaspoon kosher salt
– 1/4 teaspoon ground black pepper
– 1 tablespoon minced garlic (about 3 cloves; optional)
– 1 teaspoon Italian seasoning or 1/2 teaspoon dried rosemary, or 1 to 2 tablespoons chopped fresh herbs of choice (optional)
– 2 tablespoons finely grated Parmesan (optional)
Instructions:
1. Preparation: Preheat the oven to 400°F, placing a rack in the center. Rinse the potatoes thoroughly and pat them completely dry. Cut them in halves (if they’re golf ball-sized or smaller) or quarters (if larger than a golf ball), then place them in a large bowl.
2. Seasoning: Drizzle the oil over the potatoes, and sprinkle with 3/4 teaspoon salt, black pepper, minced garlic, and Italian seasoning or preferred herbs (if using). Toss to ensure all potatoes are evenly coated.
3. Roasting: Spread the seasoned potatoes onto a baking sheet, making sure the cut side of each piece touches the pan. Pour any remaining oil and spices from the bowl over the potatoes. Arrange them into a single layer.
4. Roast: Place the baking sheet in the preheated oven and roast the red potatoes for 45 to 55 minutes, tossing them every 15 minutes. They should turn golden brown and become crispy outside while remaining tender inside when pierced with a fork. Optionally, sprinkle with Parmesan before serving. Enjoy while hot, adjusting salt and pepper to taste if desired.