Description
Perfectly crispy garlic herb roasted potatoes with golden edges, tender centers, and aromatic herbs. This easy side dish pairs beautifully with any main course and requires just 10 minutes of prep time for restaurant-quality results.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: ½ teaspoon paprika for extra color and mild smokiness
Instructions
- Preheat your oven to 425°F (220°C). Position the oven rack in the center of the oven for even heat distribution.
- Prepare the potatoes by scrubbing them clean under cold water. Pat dry thoroughly with a kitchen towel—this step is crucial for achieving crispiness. Cut potatoes into uniform 1-inch cubes, keeping the pieces as similar in size as possible so they cook evenly.
- Combine ingredients in a large mixing bowl. Add the potato cubes, olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika if using. Toss everything together thoroughly, ensuring every potato piece is well-coated with oil and seasonings. Use your hands for the best distribution.
- Arrange on baking sheet by spreading the seasoned potatoes in a single layer on your rimmed baking sheet. Make sure they’re not crowded or overlapping—this allows hot air to circulate and promotes even browning. If necessary, use two baking sheets rather than overcrowding.
- Roast for 20 minutes without disturbing the potatoes. This initial roasting period allows the bottom surfaces to develop a golden crust.
- Flip and continue roasting by using a metal spatula to flip the potatoes, exposing the unbrowned sides to direct heat. Return to the oven and roast for an additional 20-25 minutes, until potatoes are deeply golden brown and crispy on the edges, with fork-tender interiors.
- Check for doneness by piercing a potato with a fork. It should slide in easily with no resistance. The exterior should be beautifully caramelized with crispy edges.
- Garnish and serve immediately by transferring the roasted potatoes to a serving dish. Sprinkle with fresh chopped parsley and an additional pinch of salt if desired. Serve hot for the best texture and flavor.
Notes
- Don’t skip drying the potatoes thoroughly after washing—moisture is the enemy of crispiness.
- Avoid overcrowding the pan, which causes steaming instead of roasting.
- Fresh herbs can be adjusted to personal preference; try adding sage or oregano for variation.
- For extra crispy potatoes, increase oven temperature to 450°F and watch carefully to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
1 cup (approximately 200g)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 215
- Sugar: 2g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg