Chef Antonella’s Herb Roasted Potatoes


  • 3 pounds Yukon Gold potatoes, cut in quarters
  • 1/4 cups extra virgin olive oil
  • 1/2 teaspoons salt
  • Pinch of black pepper
  • 1 teaspoon garlic powder
  • 2 cloves of fresh garlic (roughly chopped)
  • 1/2 teaspoons fresh thyme
  • 1 sprig fresh rosemary (roughly chopped)
  • 1/2 teaspoons fresh chopped parsley to finish (garnish top)


  1. Preheat your oven to 400 degrees.

  2. Toss all ingredients together, except for the parsley.

  3. Spray the bottom of your baking pan with pan spray (light coating).

  4. Place the potatoes on the pan and cook for about 15 minutes.

  5. Remove the pan from the oven and stir potatoes around for even cook!

  6. Return back to the oven for about another 15 minutes and cook until potatoes are nice and crispy!

  7. Finish off with a pinch of more sea salt, and fresh parsley!

    (Note: Cook time may vary depending on whether you’re using a convection oven.)