A delightful twist on classic roasted potatoes, infused with aromatic herbs and a hint of garlic.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and crispy edges.
Wash and halve the baby red potatoes, then place them in a mixing bowl.
Cutting the potatoes into similar sizes ensures they cook evenly.
Add the minced garlic, fresh oregano, sea salt, black pepper, and olive oil to the bowl. Toss the potatoes until evenly coated.
Use your hands or a spatula to mix thoroughly for even seasoning.
Spread the potatoes in a single layer on a baking sheet.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast the potatoes in the preheated oven for 40-45 minutes, flipping them halfway through, until golden brown and tender.
Flipping the potatoes ensures they roast evenly on all sides.
Serve the roasted potatoes warm, garnished with additional fresh oregano if desired.
Serving immediately preserves the crispiness of the potatoes.
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