Roasted potatoes are great side dish to any meal. And they’re so easy to make.

Hi, I’m Chef Jason Hill and right now, I’m going to show you a great roasted potato recipe. Alright, check this out. We’ve got some fresh thyme sprigs here. You can use fresh rosemary if you prefer. We’ve got 10 baby gold potatoes, 10 baby red potatoes, three tablespoons of vegetable virgin olive oil, teaspoon of garlic-shallot puree, or you can use two cloves of garlic. I’ve got a tablespoon of sea salt, and some black pepper.

Our first step is going to be to whisk the olive oil, garlic, and the thyme together in a bowl. When adding the thyme to the bowl, just grab them by the tip, pinch it, run your finger down the stem, and the leaves are coming right off. Next, we have the garlic and stirring it all the way.

Now, we’re going to cut the potatoes in half. Alright, you may add it to the bowl. Take your rubber spatula and mix well so that they get completely coated with our olive oil thyme and garlic.

And then just stir in the salt, coat well, and you could add as much pepper as you like. I personally like a lot of black pepper, so maybe a half a teaspoon or a teaspoon would be good for this.

Now I’ve preheated my oven to 375. We’re going to add to a cast iron pan which I recommend. If you don’t have one, a casserole dish would work fine. And these are going to go in the oven for about 45 minutes to an hour.

Alright they’ve been in the oven now for about 30 minutes, so you want to go and give them a turn. When I opened up this oven door, the aroma just hit me. Oh, it’s great.

Alright, I’ve had these in the oven for about an hour and you can see the outside’s got a little crunch to them but the inside’s going to be nice and tender. They’re ready.

Now, if you can’t find the petite baby potatoes, any variety of potato will work. Thanks, for watching.