Crispy Roasted Garlic Herb Potatoes

• 84
  1 1/2 lb gold potatoes, scrubbed, dried, and cut into 3/4-inch cubes

  Organic Gold Potato - 1.5LB84$2.49Buy from Mill Valley Market
• 95
  3 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 84
  4 cloves garlic, finely crushed and minced

  Garlic84$4.19Buy from Rosebud's Real Food
• 84
  1 tsp dried thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 85
  1 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 91
  1/2 tsp ground paprika

  Paprika 50g - Certified Organic91$7.00Buy from Planet Organic
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper

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1. 1

   Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside while the oven heats.

2. 2

   Pat the cut gold potatoes thoroughly dry with a clean kitchen towel to remove excess surface moisture, which guarantees maximum crispiness.

3. 3

   In a large mixing bowl, whisk together the extra-virgin olive oil, crushed garlic, dried thyme, dried oregano, ground paprika, salt, and black pepper.

4. 4

   Add the dried potatoes to the bowl and toss vigorously with a spatula until every cube is glossy and evenly coated in the garlic herb oil.

5. 5

   Carefully remove the hot baking sheet from the oven and spread the potatoes out in a single layer, arranging them cut-side down with space between each piece so they roast instead of steam.

6. 6

   Roast at 425°F for 18 minutes undisturbed until the bottoms are deeply golden and crisp.

7. 7

   Turn the potato cubes with a metal spatula to expose unroasted sides, then roast for another 12 minutes until blistered, crisp on the edges, and easily pierced with a fork.

8. 8

   Let the potatoes rest on the hot pan for 2 minutes to settle the crunchy crust, then transfer to a warm serving platter and serve immediately.