Ingredients:

  • 2 lbs (900 g) Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons (60 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) dried oregano
  • 1 teaspoon (5 g) dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (about 2 tablespoons for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large pot, add quartered potatoes and cover with water. Bring to a boil, then reduce heat and cook until fork-tender (about 10-15 minutes). Drain well.
  3. In a large bowl, toss the drained potatoes with olive oil, garlic, oregano, thyme, salt, and pepper until evenly coated.
  4. Spread seasoned potatoes in a single layer on a baking sheet.
  5. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  6. Remove from oven, sprinkle with fresh parsley and adjust seasoning if necessary. Serve hot, optionally topped with Parmesan.