📖 Instructions

1. Preheat your oven to 400°F (200°C). Making sure your oven is fully heated is key for crispy potatoes.
2. Wash and scrub 2 pounds of small to medium-sized potatoes. You don't need to peel them unless you really want to. I personally love the skins!
3. Cut the potatoes into roughly 1-inch pieces. Try to make them uniform so they cook evenly.
4. In a large mixing bowl, melt 1/2 cup (1 stick) of unsalted butter. You can do this in the microwave in 30-second intervals or in a saucepan over low heat. Don't burn it!
5. Add 4-5 cloves of minced garlic to the melted butter. Stir in 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, and 1 tablespoon of chopped fresh parsley. If you're using dried herbs, remember to use about 1 teaspoon of each.
6. Season the butter and herb mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of red pepper flakes for a little kick. Adjust seasonings to your liking. I like things a bit spicy!
7. Add the cut potatoes to the bowl with the garlic butter herb mixture. Toss until the potatoes are evenly coated. Make sure every piece gets a little love.
8. Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding the pan, or they'll steam instead of roast. Use two baking sheets if necessary.
9. Roast in the preheated oven for 35-40 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. Flip them halfway through for even cooking.
10. Remove the roasted potatoes from the oven and let them cool slightly before serving. Garnish with extra fresh herbs, if desired. Enjoy immediately!