Ingredients:

  • 1½ lb baby gold or red potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp fresh rosemary or thyme, finely chopped

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the 1½ lb baby potatoes under cold water and pat them completely dry with a kitchen towel.
  3. In a large mixing bowl, toss the potatoes with 2 tbsp extra virgin olive oil, 1 tsp kosher salt, 1/2 tsp cracked black pepper, and 1 tsp garlic powder until evenly coated.
  4. Add 1 tbsp finely chopped fresh rosemary or thyme to the bowl and toss to combine.
  5. Spread the potatoes onto a rimmed baking sheet in a single layer, leaving at least an inch of space between them to ensure air circulation; cook in batches if they don't fit in one layer.
  6. Roast for 15 minutes until the bottoms are just starting to color.
  7. Use a spatula to flip and roll the potatoes to ensure all sides contact the hot pan.
  8. Continue roasting for another 15–20 minutes until the skins are mahogany-colored and the potatoes yield easily when pierced with a fork.