The only trick to this delicious side dish is to not crowd the potatoes—you’ll get better browning and crisping if you leave some space between the slices. Use two rimmed sheet pans if needed.
Ingredients
- 2 pounds red potatoes, scrubbed and dried
- 3 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt, more for serving
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves, peeled and chopped
- 6 sprigs fresh oregano
- 1/4 cup chopped flat-leaf parsley
Directions
Preheat your oven to 425°F. Cut the potatoes into 1/4-inch slices and place in a large bowl. Toss with the olive oil, salt, pepper, and garlic. Spread
out the slices in single layers on rimmed sheet pans. Roast for 30 minutes, flip over the potatoes, and roast for another 30 minutes or until done to your liking. Sprinkle with more salt, the oregano, and the parsley before plating.
Serves 4-6