Description
These Herb and Garlic Roasted Potatoes are crispy on the outside, soft and fluffy in the centre, and glistening with buttery, herby goodness. Aromatic, rich, and a textural delight, they are perfect served alongside dishes such as steak or Thanksgiving turkey.
Ingredients
Scale
Potatoes and Seasoning
- 2 lb Yukon Gold Potatoes
- 2 Tablespoons Kosher Salt
- 1/2 teaspoon Baking Soda
Herb and Garlic Mixture
- 2 1/2 Tablespoon Vegetable Oil
- 2 Cloves Garlic (minced)
- 2 Tablespoons Fresh Rosemary (or a combination of herbs)
- 1 Tablespoon Butter
- 2 Tablespoons Fresh Parsley (chopped)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare the potatoes: Peel the Yukon Gold potatoes if desired and cut them into evenly sized chunks for uniform cooking.
- Boil the potatoes: Place the cut potatoes into a pot of boiling water along with 2 tablespoons of kosher salt and 1/2 teaspoon of baking soda. Boil for about 10 minutes or until the edges are tender but the potatoes are still firm in the center.
- Drain and roughen: Drain the potatoes well and allow them to sit briefly to dry. Then, shake them gently in the pot or a colander to roughen the surface; this helps create a crispy texture when roasting.
- Prepare herb mixture: In a small bowl, mix the vegetable oil, minced garlic, fresh rosemary (or chosen herbs), and melted butter together to create a flavorful coating.
- Toss potatoes with herbs: Place the potatoes on a baking sheet and toss them with the herb and garlic mixture until evenly coated.
- Roast the potatoes: Spread the potatoes in a single layer on the baking sheet and roast in the oven for about 75 minutes, turning occasionally, until they are golden brown and crispy on the outside.
- Garnish and serve: Remove the potatoes from the oven and sprinkle with fresh chopped parsley before serving warm.
Notes
- Use Yukon Gold potatoes for a perfect balance of creamy interior and crispy exterior.
- Boiling with baking soda helps break down the edges of the potatoes for extra crispiness when roasted.
- Feel free to substitute fresh rosemary with thyme or sage for a different herbal flavor profile.
- The dish pairs wonderfully with roasted meats, poultry, or as a comforting side for vegetarian meals.
- Ensure the potatoes are dry before tossing in oil to achieve the best crispiness.
Nutrition
- Serving Size: 100 g
- Calories: 105 kcal
- Sugar: 1 g
- Sodium: 392 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 31 mg
