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
- 1 teaspoon baking soda
For Roasting
- 1/4 cup neutral oil, such as olive or vegetable 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
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
For Serving
- 1/2 cup Parmesan cheese, freshly shredded
Instructions
- 1
Place the peeled and chunked Yukon Gold potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of salt and the baking soda to the water.
⏱️ 5 min
- 2
Bring the pot to a rolling boil over high heat. Boil the potatoes for 15-20 minutes, or until they are barely fork tender. Meanwhile, preheat your oven to 425°F. Pour the neutral oil into a large baking dish and place it in the preheated oven to heat up.
⏱️ 20 min•🌡️ 425
- 3
Once the potatoes are barely fork tender, carefully drain them in a colander. Give the colander a good shake to rough up the edges of the potatoes. Let the potatoes steam out and cool in the colander for at least 20 minutes; this helps them dry out and become crispier.
⏱️ 20 min
- 4
While the potatoes are cooling, finely chop the fresh thyme, rosemary, and parsley. Mince the garlic cloves.
⏱️ 10 min
- 5
Carefully remove the hot baking dish with oil from the oven. Add the cooled potatoes to the hot oil. Using a fork, gently press or smash each potato chunk slightly to create more surface area for crisping. Return the dish to the oven and roast for 45-60 minutes, flipping the potatoes every 10-15 minutes, until they are beautifully golden brown and crispy.
⏱️ 60 min•🌡️ 425
- 6
While the potatoes are roasting, melt the unsalted butter. In a small bowl, combine the melted butter with the chopped thyme, rosemary, parsley, minced garlic, and 1/2 teaspoon of salt.
⏱️ 5 min
- 7
Once the potatoes are perfectly roasted, transfer them to a large serving bowl. Pour the herb-garlic butter mixture over the potatoes and toss gently to coat evenly. Top with freshly shredded Parmesan cheese and serve immediately.
⏱️ 5 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
- 1 teaspoon baking soda
For Roasting
- 1/4 cup neutral oil, such as olive or vegetable 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
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
For Serving
- 1/2 cup Parmesan cheese, freshly shredded
Instructions
- 1
Place the peeled and chunked Yukon Gold potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of salt and the baking soda to the water.
⏱️ 5 min - 2
Bring the pot to a rolling boil over high heat. Boil the potatoes for 15-20 minutes, or until they are barely fork tender. Meanwhile, preheat your oven to 425°F. Pour the neutral oil into a large baking dish and place it in the preheated oven to heat up.
⏱️ 20 min•🌡️ 425 - 3
Once the potatoes are barely fork tender, carefully drain them in a colander. Give the colander a good shake to rough up the edges of the potatoes. Let the potatoes steam out and cool in the colander for at least 20 minutes; this helps them dry out and become crispier.
⏱️ 20 min - 4
While the potatoes are cooling, finely chop the fresh thyme, rosemary, and parsley. Mince the garlic cloves.
⏱️ 10 min - 5
Carefully remove the hot baking dish with oil from the oven. Add the cooled potatoes to the hot oil. Using a fork, gently press or smash each potato chunk slightly to create more surface area for crisping. Return the dish to the oven and roast for 45-60 minutes, flipping the potatoes every 10-15 minutes, until they are beautifully golden brown and crispy.
⏱️ 60 min•🌡️ 425 - 6
While the potatoes are roasting, melt the unsalted butter. In a small bowl, combine the melted butter with the chopped thyme, rosemary, parsley, minced garlic, and 1/2 teaspoon of salt.
⏱️ 5 min - 7
Once the potatoes are perfectly roasted, transfer them to a large serving bowl. Pour the herb-garlic butter mixture over the potatoes and toss gently to coat evenly. Top with freshly shredded Parmesan cheese and serve immediately.
⏱️ 5 min