Crispy Garlic Herb Potatoes
Crispy Garlic Herb Potatoes
Ingredients
- 1 1/2 pounds baby Yukon gold or baby white potatoes, peeled
- 1 tablespoon salt, for boiling water
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
For the Garlic Herb Finish
- 3 tablespoons olive oil
- 2 garlic cloves, finely grated
- 2 tablespoons parsley, finely chopped
- 1 teaspoon rosemary, finely chopped
- to taste black pepper
- as needed coarse sea salt, for finishing
Instructions
- 1
Peel the potatoes. Leave smaller potatoes whole and halve any larger ones.
⏱️ 5 min
- 2
Bring a large pot of water to a boil. Add 1 tablespoon of fine sea salt, then add the peeled potatoes. Boil for 12–15 minutes, or until fork tender but not falling apart.
⏱️ 15 min
- 3
While the potatoes boil, add 3 tablespoons of olive oil and 2 tablespoons of melted butter to a baking tray or baking dish. Place the tray in the oven and preheat to 450°F (230°C). Let the tray and oil heat for about 10 minutes.
⏱️ 10 min•🌡️ 450
- 4
Drain the potatoes well and let them steam dry for 2–3 minutes.
⏱️ 3 min
- 5
Transfer the potatoes back into the pot or a large bowl and shake them aggressively to rough up the edges. This helps create the crispy texture.
⏱️ 2 min
- 6
Carefully transfer the potatoes onto the hot tray from the oven. They should sizzle immediately. Spread them out evenly and avoid overcrowding.
⏱️ 1 min
- 7
Roast for 25 minutes untouched. Flip the potatoes, then roast for another 15–20 minutes, or until deeply golden and crispy.
⏱️ 45 min•🌡️ 450
- 8
In a small bowl, mix 3 tablespoons of olive oil, 2 finely grated garlic cloves, 2 tablespoons of finely chopped parsley, 1 teaspoon of finely chopped rosemary, and black pepper to taste.
⏱️ 5 min
- 9
Spoon the garlic herb oil over the hot potatoes and toss gently.
⏱️ 1 min
- 10
Finish with coarse sea salt and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Herb Potatoes
- 1 1/2 pounds baby Yukon gold or baby white potatoes, peeled
- 1 tablespoon salt, for boiling water
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
For the Garlic Herb Finish
- 3 tablespoons olive oil
- 2 garlic cloves, finely grated
- 2 tablespoons parsley, finely chopped
- 1 teaspoon rosemary, finely chopped
- to taste black pepper
- as needed coarse sea salt, for finishing
Instructions
- 1
Peel the potatoes. Leave smaller potatoes whole and halve any larger ones.
⏱️ 5 min - 2
Bring a large pot of water to a boil. Add 1 tablespoon of fine sea salt, then add the peeled potatoes. Boil for 12–15 minutes, or until fork tender but not falling apart.
⏱️ 15 min - 3
While the potatoes boil, add 3 tablespoons of olive oil and 2 tablespoons of melted butter to a baking tray or baking dish. Place the tray in the oven and preheat to 450°F (230°C). Let the tray and oil heat for about 10 minutes.
⏱️ 10 min•🌡️ 450 - 4
Drain the potatoes well and let them steam dry for 2–3 minutes.
⏱️ 3 min - 5
Transfer the potatoes back into the pot or a large bowl and shake them aggressively to rough up the edges. This helps create the crispy texture.
⏱️ 2 min - 6
Carefully transfer the potatoes onto the hot tray from the oven. They should sizzle immediately. Spread them out evenly and avoid overcrowding.
⏱️ 1 min - 7
Roast for 25 minutes untouched. Flip the potatoes, then roast for another 15–20 minutes, or until deeply golden and crispy.
⏱️ 45 min•🌡️ 450 - 8
In a small bowl, mix 3 tablespoons of olive oil, 2 finely grated garlic cloves, 2 tablespoons of finely chopped parsley, 1 teaspoon of finely chopped rosemary, and black pepper to taste.
⏱️ 5 min - 9
Spoon the garlic herb oil over the hot potatoes and toss gently.
⏱️ 1 min - 10
Finish with coarse sea salt and serve immediately.
⏱️ 1 min