These oven-roasted mini potatoes are colorful and crispy on the outside, and creamy within, with just a hint of herbs! Full of flavor and texture and easy to prepare, they could quite possibly become your go-to potato side dish.

Preparation time:

20 minutes

Cooking time:

15-20 minutes

Yield:

4-6 side dish servings

Ingredients:

2 pounds, mini multi-colored potatoes (white, yellow, purple, red)

2 tablespoons olive oil, divided

2 garlic cloves, minced

1 tablespoon fresh parsley, chopped

3/4 teaspoon salt

3/4 tablespoon fresh oregano (sub 3/4 teaspoon, dried)

3/4 tablespoon fresh thyme (sub 3/4 teaspoon, dried)

Ground pepper to taste

Preparation:

Preheat the oven to 425 degrees. In a mixing bowl, combine potatoes & garlic with one tablespoon of olive oil. Sprinkle with salt, pepper, oregano, and thyme. Toss until evenly coated.

Line a baking sheet with parchment paper. Spread potatoes evenly into a single layer. Bake for 15-20 minutes and check tenderness by piercing with a fork. Remove from oven and toss with the remaining olive oil and fresh parsley.