Herb-Infused Roasted Potatoes

1.Preheat your oven to 200°C (400°F).

2.Wash and peel the potatoes (or leave skin on for a rustic touch). Cut them into 2-3 cm (1-inch) cubes or wedges, ensuring they are roughly uniform in size for even cooking.

3.Place the cut potatoes in a large bowl. Add the olive oil, chopped rosemary, thyme leaves, minced garlic, salt, black pepper, and red pepper flakes (if using). Toss thoroughly until all the potatoes are evenly coated.

4.Spread the seasoned potatoes in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them to a crisp. Use two baking sheets if necessary.

5.Roast for 30-40 minutes, flipping the potatoes halfway through, until they are golden brown, crispy on the outside, and tender on the inside.

6.Carefully remove from the oven and serve immediately as a delicious side dish.