Crispy Garlic and Herb Roasted Potatoes
Crispy Garlic and Herb Roasted Potatoes
Ingredients
For the Crispy Roasted Potatoes
- 2 pounds yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 teaspoon salt, for boiling water
- 1 teaspoon baking soda
- 1/4 cup neutral oil, such as canola or grapeseed 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, finely chopped
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
For Serving
- 1/2 cup Parmesan cheese, freshly shredded
Instructions
- 1
Prepare the potatoes: Peel the Yukon Gold potatoes and cut them into large, uniform 1 1/2-inch chunks.
⏱️ 10 min
- 2
Boil the potatoes: In a large pot, add enough water to cover the potato chunks. Stir in 1 teaspoon of salt and 1 teaspoon of baking soda. Bring the water to a rolling boil, then add the potato chunks. Boil until the potatoes are barely fork-tender, about 10-15 minutes. Be careful not to overcook them.
⏱️ 15 min
- 3
Preheat oven and oil: While the potatoes are boiling, pour 1/4 cup of neutral oil into a large baking sheet or oven-safe dish. Place the baking sheet with the oil into an oven preheated to 425°F to preheat the oil. This step is crucial for achieving crispy potatoes.
⏱️ 15 min•🌡️ 425
- 4
Cool the potatoes: 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 slightly. Let them steam out and cool in the colander for at least 20 minutes. This allows excess moisture to evaporate, contributing to crispiness.
⏱️ 20 min - 5
Prepare herb-garlic mixture: While the potatoes are cooling, finely chop the fresh thyme, rosemary, parsley, and garlic.
⏱️ 10 min
- 6
Roast the potatoes: Carefully add the cooled, boiled potato chunks to the preheated baking dish with the hot oil. Ensure they are in a single layer. Cook in the 425°F oven for 45 minutes to 1 hour, flipping the potatoes every 10-15 minutes to ensure even browning and crispiness. Continue roasting until they are beautifully golden brown and crispy on all sides.
⏱️ 50 min•🌡️ 425
- 7
Make the herb butter: In a small separate bowl, combine the chopped fresh thyme, rosemary, parsley, and garlic with the 1/4 cup of melted unsalted butter and 1/4 teaspoon of salt. Stir well to combine.
⏱️ 5 min
- 8
Combine and serve: Once the potatoes are perfectly roasted, transfer them to a large mixing bowl. Pour the herb-garlic butter mixture over the hot potatoes and toss gently to coat thoroughly. Transfer the potatoes to a serving dish and top generously with freshly shredded Parmesan cheese. Serve immediately for best crispiness.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic and Herb Roasted Potatoes
Ingredients
For the Crispy Roasted Potatoes
- 2 pounds yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 teaspoon salt, for boiling water
- 1 teaspoon baking soda
- 1/4 cup neutral oil, such as canola or grapeseed 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, finely chopped
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
For Serving
- 1/2 cup Parmesan cheese, freshly shredded
Instructions
- 1
Prepare the potatoes: Peel the Yukon Gold potatoes and cut them into large, uniform 1 1/2-inch chunks.
⏱️ 10 min - 2
Boil the potatoes: In a large pot, add enough water to cover the potato chunks. Stir in 1 teaspoon of salt and 1 teaspoon of baking soda. Bring the water to a rolling boil, then add the potato chunks. Boil until the potatoes are barely fork-tender, about 10-15 minutes. Be careful not to overcook them.
⏱️ 15 min - 3
Preheat oven and oil: While the potatoes are boiling, pour 1/4 cup of neutral oil into a large baking sheet or oven-safe dish. Place the baking sheet with the oil into an oven preheated to 425°F to preheat the oil. This step is crucial for achieving crispy potatoes.
⏱️ 15 min•🌡️ 425 - 4
Cool the potatoes: 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 slightly. Let them steam out and cool in the colander for at least 20 minutes. This allows excess moisture to evaporate, contributing to crispiness.
⏱️ 20 min - 5
Prepare herb-garlic mixture: While the potatoes are cooling, finely chop the fresh thyme, rosemary, parsley, and garlic.
⏱️ 10 min - 6
Roast the potatoes: Carefully add the cooled, boiled potato chunks to the preheated baking dish with the hot oil. Ensure they are in a single layer. Cook in the 425°F oven for 45 minutes to 1 hour, flipping the potatoes every 10-15 minutes to ensure even browning and crispiness. Continue roasting until they are beautifully golden brown and crispy on all sides.
⏱️ 50 min•🌡️ 425 - 7
Make the herb butter: In a small separate bowl, combine the chopped fresh thyme, rosemary, parsley, and garlic with the 1/4 cup of melted unsalted butter and 1/4 teaspoon of salt. Stir well to combine.
⏱️ 5 min - 8
Combine and serve: Once the potatoes are perfectly roasted, transfer them to a large mixing bowl. Pour the herb-garlic butter mixture over the hot potatoes and toss gently to coat thoroughly. Transfer the potatoes to a serving dish and top generously with freshly shredded Parmesan cheese. Serve immediately for best crispiness.
⏱️ 5 min