Crispy Garlic and Herb Roasted Potatoes
Crispy Garlic and Herb Roasted Potatoes
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon salt, for boiling water
- 1 teaspoon baking soda
- 1/4 cup neutral oil, such as vegetable or canola oil
For the Herb-Garlic Butter
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 4 garlic, cloves, minced
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
For Serving
- 1/2 cup Parmesan cheese, freshly shredded
Instructions
- 1
Prepare the potatoes by peeling them and cutting them into large, substantial 1 1/2-inch chunks.
⏱️ 10 min
- 2
In a large pot, add enough water to cover the potato chunks. Stir in 1 tablespoon of salt and the baking soda. Bring the water to a rolling boil, then add the potato chunks. Cook until the potatoes are barely fork-tender, about 15-20 minutes.
⏱️ 20 min
- 3
While the potatoes are boiling, pour the neutral oil onto a large baking sheet or baking dish. Place the baking sheet with the oil into a 425°F oven to preheat.
⏱️ 5 min•🌡️ 425
- 4
Once the potatoes are barely fork-tender, carefully strain them in a colander. Give the colander a good shake to roughen up the edges of the potatoes, which helps create crispiness. Allow them to steam out and cool in the colander for at least 20 minutes.
⏱️ 20 min
- 5
While the potatoes are cooling, finely chop the fresh thyme, rosemary, and parsley. Mince the garlic.
⏱️ 10 min
- 6
Once the potatoes have cooled, carefully add them to the preheated baking dish with the hot oil. Ensure they are in a single layer. Roast in the 425°F oven for 45-60 minutes, flipping the potatoes every 10-15 minutes, until they are beautifully golden and crispy.
⏱️ 50 min•🌡️ 425
- 7
In a separate small bowl, combine the finely chopped fresh thyme, rosemary, parsley, minced garlic, the remaining 1/2 teaspoon of salt, and the melted butter. Stir well.
⏱️ 5 min
- 8
Remove the crispy roasted potatoes from the oven and transfer them to a large mixing bowl. Pour the herb-garlic butter mixture over the potatoes and toss gently to coat them evenly.
⏱️ 5 min
- 9
Transfer the coated potatoes to a serving bowl and top generously with freshly shredded Parmesan cheese before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic and Herb Roasted Potatoes
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon salt, for boiling water
- 1 teaspoon baking soda
- 1/4 cup neutral oil, such as vegetable or canola oil
For the Herb-Garlic Butter
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 4 garlic, cloves, minced
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
For Serving
- 1/2 cup Parmesan cheese, freshly shredded
Instructions
- 1
Prepare the potatoes by peeling them and cutting them into large, substantial 1 1/2-inch chunks.
⏱️ 10 min - 2
In a large pot, add enough water to cover the potato chunks. Stir in 1 tablespoon of salt and the baking soda. Bring the water to a rolling boil, then add the potato chunks. Cook until the potatoes are barely fork-tender, about 15-20 minutes.
⏱️ 20 min - 3
While the potatoes are boiling, pour the neutral oil onto a large baking sheet or baking dish. Place the baking sheet with the oil into a 425°F oven to preheat.
⏱️ 5 min•🌡️ 425 - 4
Once the potatoes are barely fork-tender, carefully strain them in a colander. Give the colander a good shake to roughen up the edges of the potatoes, which helps create crispiness. Allow them to steam out and cool in the colander for at least 20 minutes.
⏱️ 20 min - 5
While the potatoes are cooling, finely chop the fresh thyme, rosemary, and parsley. Mince the garlic.
⏱️ 10 min - 6
Once the potatoes have cooled, carefully add them to the preheated baking dish with the hot oil. Ensure they are in a single layer. Roast in the 425°F oven for 45-60 minutes, flipping the potatoes every 10-15 minutes, until they are beautifully golden and crispy.
⏱️ 50 min•🌡️ 425 - 7
In a separate small bowl, combine the finely chopped fresh thyme, rosemary, parsley, minced garlic, the remaining 1/2 teaspoon of salt, and the melted butter. Stir well.
⏱️ 5 min - 8
Remove the crispy roasted potatoes from the oven and transfer them to a large mixing bowl. Pour the herb-garlic butter mixture over the potatoes and toss gently to coat them evenly.
⏱️ 5 min - 9
Transfer the coated potatoes to a serving bowl and top generously with freshly shredded Parmesan cheese before serving immediately.
⏱️ 2 min