~1/4 cup rosemary infused extra-virgin olive oil, plus extra drizzle if needed
1 Tablespoon smashed garlic
1 Tablespoon+ fresh thyme leaves
5 sprigs fresh rosemary
fresh ground salt and pepper
Instructions
Preheat oven to 375 degrees.
Wash, dry and halve potatoes.
Toss potato halves with olive oil, garlic, thyme, and rosemary sprigs.
Spread on baking sheet and sprinkle with salt and pepper. Roast until crisp on the edges and tender on the inside ~40-45 minutes depending on size, tossing halfway through cooking. When tossing, drizzle more olive oil if necessary.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/02/05/crispy-herb-roasted-multi-colored-potatoes/