Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5cm) cubes
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup (30g) freshly grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place the cubed potatoes in a large bowl.
  3. Drizzle with olive oil, then add minced garlic, rosemary, thyme, salt, and pepper. Toss thoroughly to coat.
  4. Spread the potatoes in a single layer on the baking sheet, ensuring they aren't overcrowded.
  5. Roast for 40-45 minutes, flipping halfway through, until golden brown and crispy.
  6. If using Parmesan cheese, sprinkle over the potatoes during the last 5 minutes of roasting.
  7. Remove from oven, garnish with fresh parsley, and serve immediately.