Crispy Top Roasted Potatoes Recipe Melts In Your Mouth (5 Ingredients) by Donna John

There's nothing like roasted potatoes. Roasted potatoes can be made in so many different ways to fit so many different dinners. Potatoes roasted in the oven are especially delicious when they're crispy yet creamy in the middle. Who can resist? This crispy top roasted potatoes recipe is my new favorite way to cook baby potatoes.

It's the simple cooking technique that makes the tops of these baby potatoes crispy, keeping the middle creamy and melting in your mouth. You also need only a handful of ingredients for this simple potato side dish recipe. Here is your short gluten-free and vegan shopping list: small Yukon gold potatoes (check out the health benefits of potatoes), olive oil, sea salt, black pepper and dried thyme (or your favorite dried herb).

The olive oil and seasonings are put onto the bottom of a baking dish. The potatoes are placed, cut side down, onto the seasoned olive oil. Bake and watch these little gems turn into the best roasted potatoes you've ever eaten.

Serve this budget recipe as a side dish with chicken, pork, lamb, beef, seafood or turkey. I served mine with osso buco-style beef shanks and green beans.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 40 minutes
Total Time: 35 to 45 minutes
Servings: 4

Ingredients

• small Yukon gold potatoes, cut in half
• olive oil
• sea salt
• black pepper
• dried thyme (or your favorite dried herb)

Here's how to make it: 

1. Drizzle some olive oil in the bottom of a baking dish. Sprinkle with your desired amount of sea salt, black pepper and dried thyme. (Use a dish big enough to hold the amount of potatoes you decide to cook. I used an 8x8-inch baking dish. Use whatever dried spice you like!)
   
2. Place the potatoes cut side down on top of the seasoned olive oil.
   
3. Bake in a preheated 375-degree F oven until the potatoes are tender and the bottoms crispy, about 30 to 40 minutes. (You can check the tenderness of the potatoes by piercing with a sharp knife.)
   
4. Stir to coat all sides in the residual olive oil. Serve.
   
5. Store any leftovers in an airtight container in the fridge.
   

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