1 1/2poundsbaby red potatoeshalved. Large potatoes should be quartered
2teaspoonsgarlic salt
1 1/2teaspoonsblack pepper
2teaspoonsminced garlic
1 1/2Tablespoonsfresh thyme leaves
2Tablespoonsolive oil
Instructions
Preheat oven to 400 F.
Cut small potatoes in half, and larger potatoes in quarters, or whatever makes them evenly sized.
Whisk together all ingredients except the potatoes.
In a large bowl using gloved hands, toss potatoes with seasoning mix until completely covered.
Place potatoes on a baking sheet.
Bake in preheated oven for 25-30 minutes, or until browned and tender.
Notes
You can use regular sized red potatoes, simply cut them into bite sized chunks.
Store leftover roasted red potatoes in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 400F oven for 10 minutes or until warmed through. You can also reheat them in the air fryer to keep them nice and crispy.