Herb Roasted Crispy Potatoes (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 kg golden potatoes, scrubbed and cut into bite-sized pieces
→ Oils and Fats
02 -
45 ml extra-virgin olive oil
→ Herbs & Aromatics
03 -
2 cloves fresh garlic, minced
04 -
1 tablespoon fresh rosemary, finely minced
05 -
1 tablespoon fresh thyme leaves, finely minced
06 -
1 tablespoon fresh parsley, chopped (optional, for garnish)
→ Seasonings
07 -
1 teaspoon fine sea salt
08 -
0.5 teaspoon ground black pepper
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add the cut golden potatoes and return the water to a boil. Cook for 5 minutes to partially soften the potatoes.
02 -
While potatoes are boiling, preheat oven to 220°C and line a large baking sheet with parchment paper.
03 -
Drain the parboiled potatoes well and transfer them to a large mixing bowl. Add olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss thoroughly to ensure even coating.
04 -
Spread the seasoned potatoes in a single layer on the prepared baking sheet for even roasting.
05 -
Place baking sheet in the oven and roast for 30 minutes, stirring and turning the potatoes halfway through, until golden brown, crispy on the edges, and fork-tender.
06 -
Remove the potatoes from the oven and, if desired, garnish with chopped fresh parsley before serving hot.
# Helpful Notes:
01 -
Parboiling the potatoes accelerates cooking and yields a crispier roast.
02 -
You may prepare the parboiled potatoes a day in advance and refrigerate until roasting.
03 -
Herb combinations can be varied; rosemary and thyme are classic choices.
04 -
Leftovers can be refrigerated up to 5 days and reheated in an oven or air fryer for best texture.