Crispy Herb Roasted Potatoes
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.
Servings: 4 servings
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
Calories: 296kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 834mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 38mg | Calcium: 30mg | Iron: 2mg
