These Crispy Herb Roasted Potatoes are the perfect side dish for any meal! They’re perfectly crisp on the outside with a fluffy, tender inside.
Crispy Roasted Potatoes
This recipe will get a lot of use! You can serve it with everything from meatloaf to prime rib. Heck, these little nuggets of goodness are even great for breakfast! I’ve even used cold leftovers on salads. So good!
Now that grilling season is upon us; I love simple side dishes to go with grilled steak, chops, tenderloins, etc. This recipe is the perfect accompaniment with its ease to prepare and awesome flavor.
On occasion, I love serving these potatoes for holidays in place of traditional mashed potatoes. It’s a great way to change up the menu a little bit while keeping everything delicious!
How to store leftovers
Allow the potatoes to cool completely before transferring them to an airtight container or zip-top bag. Refrigerate for up to 3-5 days.
How to reheat leftovers
You can eat them cold, but if you prefer to warm them up, here is my advise:
OVEN: Spread the potatoes on a baking sheet and cover it with aluminum foil. Bake in a 400°F oven for 10-15 minutes or until heated through.
MICROWAVE: Place the potatoes in or on a microwave-safe dish. Cover with a damp paper towel. Microwave on 30% power for 2 to 2-1/2 minutes or until heated through.
AIR FRYER: Depending on your air fryer, set your temperature between 350°F to 400°F. Place your potatoes in the air fryer and cook 3-4 minutes or until your potatoes are as crisp as you want them and they are heated through.
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Can you freeze roasted potatoes
Yes! Once cooled, place your potatoes in an airtight freezer-safe container or zip-top bag. Freeze for up to 4-6 months. To use, allow the potatoes to thaw overnight in the fridge and reheat as directed above.
Crispy Roasted Potatoes recipe
- gold potatoes – you can use other varieties of potatoes for this recipe, too!
- baking soda
- olive oil – or try it with melted butter or ghee
- garlic cloves
- mixed fresh herbs – we used chives, rosemary, thyme, and parsley
- flaky sea salt
How to make Crispy Herb Roasted Potatoes
Time needed: 1 minute
How to make Crispy Herb Roasted Potatoes
- Preheat oven.
Preheat the oven to 450°F.
- Boil the potatoes.
Place the cut potatoes in a large pot and cover with at least 1” of water. Add the baking soda to the pot and bring it to a boil. Boil the potatoes for 10-15 minutes or until the potatoes are easily pierced with a fork but are still a bit crisp. Use a slotted spoon to remove the potatoes and place them on a plate. Let sit for 10 minutes or for even extra crispy potatoes, freeze for 10 minutes.
- Combine ingredients and place on baking sheet.
Add the potatoes, oil or butter, and garlic to a large bowl. Toss to combine, then arrange the potatoes on a baking sheet.
- Bake.
Transfer the baking sheet to the oven and bake for 30-40 minutes, flipping the potatoes halfway through, or until the potatoes are golden brown and crispy.
- Season the potatoes with fresh herbs and salt.
Remove from the oven, sprinkle the potatoes with fresh herbs and salt.
- Serve.
Serve immediately.
Recipe Tips
- Try this recipe with your favorite herb combinations.
- Par-boiling potatoes allow the outside to get soft enough to help create the best surface for crisping. Plus, it ensures the inside is nice and fluffy!
- Don’t use too much oil, or your potatoes will be greasy.
- If serving this for a holiday dinner or a crowd, account for 1/3 to 1/2 pound of potatoes per person, depending on what else you’re serving.
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Crispy Herb Roasted Potatoes
Equipment
Ingredients
- 1 ½ pounds Yukon gold potatoes cut into 1-2” cubes
- 1 tablespoon baking soda
- ⅓ cup olive oil (or melted butter or ghee)
- 4 cloves garlic smashed
- 3 tablespoons mixed minced herbs we used chives, rosemary, thyme, and parsley
- Flaky sea salt to taste
Instructions
- Preheat the oven to 450°F.
- Place the cut potatoes in a large pot and cover with at least 1” of water. Add the baking soda to the pot and bring it to a boil. Boil the potatoes for 10-15 minutes or until the potatoes are easily pierced with a fork but are still a bit crisp. Use a slotted spoon to remove the potatoes and place them on a plate. Let sit for 10 minutes or for even extra crispy potatoes, freeze for 10 minutes.
- Add the potatoes, oil or butter, and garlic to a large bowl. Toss to combine, then arrange the potatoes on a baking sheet.
- Transfer the baking sheet to the oven and bake for 30-40 minutes, flipping the potatoes halfway through or until the potatoes are golden brown and crispy.
- Remove from the oven, sprinkle the potatoes with fresh herbs and salt.
- Serve immediately.
Notes
- Try this recipe with your favorite herb combinations.
- Par-boiling potatoes allow the outside to get soft enough to help create the best surface for crisping. Plus, it ensures the inside is nice and fluffy!
- Don’t use too much oil, or your potatoes will be greasy.
- If serving this for a holiday dinner or a crowd, account for 1/3 to 1/2 pound of potatoes per person, depending on what else you’re serving.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I love roasted veggies and these roasted potatoes were so good with the fresh rosemary and garlic!