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Golden potatoes tossed with fresh herbs and garlic make the kind of crispy roasted potatoes you dream about. This recipe is my go-to for easy family dinners or dinner parties. With a short parboil and a hot oven, you get potatoes that are perfectly golden and crisp on the outside and fluffy inside every single time.
I have made these potatoes for so many gatherings and they always disappear fast. Once I discovered the magic of parboiling, I never looked back and neither has anyone I’ve shared this recipe with.
Ingredients
- Golden potatoes: Choose waxy or semi-waxy varieties for the ultimate creamy interior I love Yukon Golds for their flavor and color
- Extra-virgin olive oil: Gives the potatoes richness and helps achieve crisp edges Look for a robust oil for best flavor
- Fresh garlic: Minced for bold flavor Buy firm cloves for maximum aroma
- Fresh rosemary and thyme: These add that signature herby flavor and aroma Fresh herbs make all the difference so check for bright green sprigs
- Salt and freshly cracked black pepper: The basics for bringing all the flavors together Use kosher salt and grind pepper fresh for the best results
- Fresh parsley: For a pretty and fresh optional garnish Choose leaves that are perky and deep green
Step-by-Step Instructions
- Parboil the Potatoes:
- Fill a large pot with salted water and bring to a boil Cut potatoes into bite-size pieces if needed Once boiling carefully add the potatoes and allow the water to return to a boil Cook for 5 minutes This partial boil makes the centers creamy and helps the outsides get crispy
- Prepare to Roast:
- While the potatoes are parboiling line a rimmed baking sheet with parchment paper and preheat your oven to four hundred twenty five degrees Fahrenheit Lining the pan helps prevent sticking and makes cleanup effortless
- Drain and Season:
- Once the potatoes have boiled for 5 minutes drain them well and transfer to a large mixing bowl Add the olive oil minced garlic chopped rosemary and thyme salt and pepper Toss everything thoroughly to coat each piece
- Roast:
- Spread the seasoned potatoes in a single layer on the prepared baking sheet Roast in the preheated oven for 30 minutes About halfway through use a spatula to turn the potatoes which will help every side get crispy golden edges
- Serve and Enjoy:
- Once the potatoes are golden brown and fork tender remove from the oven Sprinkle with fresh parsley for garnish if you like Serve immediately while hot for the crispiest texture
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Crushing on the fragrance of fresh rosemary as these roast will always remind me of holidays spent in my grandmother’s kitchen The smell filled the whole house and was just the start of all the good things to come
Storage Tips
Leftover potatoes should be cooled and placed in an airtight container They keep in the refrigerator for up to five days For best results reheat them in a hot oven or air fryer to restore crispiness Microwaving is fast but will soften the edges
Ingredient Substitutions
You can swap golden potatoes for red potatoes or fingerlings All three are waxy or semi-waxy varieties that crisp nicely For a richer flavor use melted butter in place of olive oil If fresh herbs are not available a teaspoon of dried herbs can be substituted for each tablespoon of fresh
Serving Suggestions
These potatoes pair perfectly with almost any dinner Think baked chicken roasted salmon or even steak kabobs They are great tucked around a main dish on a platter for family style serving For brunch they are delicious alongside eggs or an omelet
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Cultural and Historical Context
Roasted potatoes with herbs have roots in French and Mediterranean cooking where seasonal ingredients and herbs from the garden are highlighted Parboiling for a crisp finish is a technique European cooks have used for generations It is a little extra step that totally transforms the potatoes
Commonly Asked Questions
- → Why should I parboil potatoes before roasting?
Parboiling cooks the outside of the potatoes slightly, which helps create a crisp, golden crust during roasting while keeping the insides tender and fluffy.
- → Can I use different herbs for this dish?
Absolutely! While rosemary and thyme offer classic flavor, you can swap in oregano, sage, or marjoram based on what you enjoy or have available.
- → Is it possible to make these potatoes ahead of time?
Yes. Parboil the potatoes in advance, cool completely, and refrigerate. When ready, toss with oil and herbs and roast as usual.
- → What are the best potatoes to use?
Golden, fingerling, or red potatoes work well because of their creamy texture and ability to crisp up nicely. Waxy varieties hold their shape best.
- → How do I store and reheat leftover potatoes?
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer for the best crisp texture.
- → Can these roasted potatoes be frozen?
Yes. Place cooled potatoes in a container and freeze for up to 3 months. Thaw in the refrigerator before reheating.