Perfectly crispy herbs and garlic roasted potatoes with delicious creamy interior. An ideal choice for a side dish to any meal. They are super tasty and easy to make. While mashed potatoes are delicious, nothing beats perfectly crispy roasted potatoes right out of the oven.
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WHICH POTATOES ARE BEST FOR ROASTING
When roasting potatoes, it can be challenging to choose the right variety. For best results, opt for potatoes that are between waxy and starchy, such as Russets, Yukon Gold (USA), King Edward (UK) or Dutch Cream (Australia).
HOW TO MAKE THE CRISPY HERBS AND GARLIC ROASTED POTATOES
I love the British method of roasting potatoes for its simplicity and amazing results. Please follow these steps to achieve perfectly roasted potatoes:
- Peel and cut the potatoes in half or quarters (if they are large).
- Boil the potato pieces until they are tender, drain, and let sit for a minute while the moisture evaporates.
- Heat the oil with garlic and herbs and add it to the potatoes. Mix the potatoes very gently with the oil until well coated.
- Shake the pan to roughen the surface of the potatoes and transfer the potatoes to a baking sheet in a single even layer.
- Roast for 45-55 minutes or until golden brown and crispy, be sure to flip the potatoes halfway through roasting so all sides are golden and cooked through.
TIP TO MAKE THE ROASTED POTATOES EXTRA CRISPY
- Peel the potatoes. Roasted potatoes with skin on are good, but roasted potatoes with perfectly crispy browned edges are even better, and you get there by peeling them.
- Use baking soda. It breaks down the pectin in the potatoes and pulls the starch to the surface, which promotes browning and crispness in roasted potatoes. Use half a teaspoon of baking soda for every two liters of water.
- Cut the potatoes. When roasting potatoes, make sure to cut the larger ones into halves or quarters to achieve that extra-crispy texture. It is important to follow this step for optimal results.
- Use correct fat. To make the roasted potatoes extra crispy, use olive oil, duck fat, goose fat, or lard. So, in addition to the crispness, you can get the flavor you want.
- Roasting. For achieving a crispy texture on both sides, I like to place potatoes cut-side down for at least half of the roasting time.
WHAT TO SERVE WITH THE CRISPY ROASTED POTATOES
These potatoes are versatile and can be served with any meat or fish, such as salmon, chicken, beef, or pork. They also make a great salad ingredient.
Here are some recipes you can serve with the crispy roasted potatoes:
- Honey Orange Glazed Salmon
- Pork Tenderloin with Mustard Sauce
- Roasted Pork Tenderloin with Honey Garlic Sauce
- Beef Fajitas
- Roast Beef with Mexican Marinade
HOW TO STORE ROASTED POTATOES
Storing Leftovers: Place them in an airtight container and refrigerate for up to 3 days.
To Freeze: Roasted potatoes can be easily frozen. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge.
To Reheat: Bake in a preheated oven at 400°F/200°C for 10-15 minutes or until heated through and crispy.
Crispy Herbs And Garlic Roasted Potatoes
Equipment
- Large Saucepan
- Small saucepan
- Large baking dish
- Spatula
Ingredients
- 12 potatoes, halved or quartered if large
- 1 tsp of salt
- 1 tsp of baking soda
- ¼ cup olive oil, or other fat such as lard or duck
- 2 tbsps garlic, minced
- 2 tbsps fresh rosemary or fresh thyme, chopped
- 1 tsp ground peppercorns
- Salt and black pepper to taste
- Handful of chopped fresh parsley leaves, for garnish
Instructions
- Peel and cut the potatoes in half or quarters (if they are large).
- Wash the potatoes and add them to a large saucepan. Add enough water to cover the potatoes. Add the salt and baking soda. Bring to a boil, then reduce heat to a slow simmer and cook for 10-15 minutes. (Potatoes are ready when, you can easily pierce the potato with a fork.) Drain and let sit for a minute while the moisture evaporates.
- Preheat the oven to 220°C/430℉.
- Combine olive oil, garlic, rosemary (or thyme), and black peppercorns in a small saucepan and heat over medium heat. Stir constantly until the garlic begins to brown, about 2-3 minutes.
- Immediately pass the oil through a fine sieve over the potatoes. Add salt and pepper to taste, stir gently to coat.
- Shake gently the saucepan with potatoes so they hit all sides of the pot. This will loosen the outer layer of the potatoes and form a rough surface around each piece of potato.
- Transfer the potatoes to a large baking dish, spreading them out evenly. Transfer to the oven and bake, without stirring, for 30-40 minutes.
- Remove from the oven, and using a spatula or fork, flip the potatoes. Return to the oven and roast continue to roast them until the potatoes are nicely browned and crispy, another 30 to 40 minutes more.
- Transfer the potatoes to a large bowl and sprinkle them with the remaining garlic-rosemary mixture (optional) and chopped parsley. Mix well and season with more salt and pepper to taste. Serve immediately.
