Step 1

Preheat the Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or silicon baking mat.

Step 2

Prepare the Potatoes: Wash and quarter the small red potatoes. Don’t peel them! The skin will become wonderfully crisp during roasting.

Step 3

Parboil the Potatoes: To jumpstart the cooking process and create a fluffier interior while ensuring the exterior gets crispy, it’s great to parboil the potatoes. Place them in a pot of boiling water and cook for 5-7 minutes until they soften slightly. Be careful not to overcook; you don’t want them to become mushy.

Step 4

Drain and Season: Drain the potatoes using a colander, then transfer the parboiled potatoes to a large mixing bowl with the veggie broth, minced garlic, rosemary, and thyme. Toss everything together until the potatoes are evenly coated with the herbs and seasoning.

Step 5

Spread the Potatoes: Spread the potatoes in a single layer on the prepared baking sheet. Make sure they have enough space to avoid overcrowding, which can result in steamed rather than crispy potatoes.

Step 6

Bake to Perfection: Place the baking sheet in the oven and roast the potatoes for approximately 30-35 minutes, flipping halfway through the cooking time. The cooking time may vary depending on your oven and the size of the potato pieces.

Step 7

Broil for Extra Crispiness: If your potatoes are not as crispy as you’d like when they’re done cooking, you can broil them for a few minutes. Be sure to watch them closely so they don’t burn. This extra step will give your potatoes that beautiful golden, crispy exterior.

Step 8

Serve Immediately: Remove the roasted potatoes from the oven, season with salt and pepper to taste, and serve while they’re hot and crispy.