Herb Roasted Potatoes
Updated: Aug 11
Boiling the potatoes briefly before roasting is the step most people skip, it's what gets you that shatter-crisp edge along with a fluffy center.
Same instinct as everything else here, no seed oils, no preservatives, just real ingredients. A roasted potato should really just need olive oil and herbs.
Why You'll Love This Recipe
A simple side that goes with almost anything
Real herb flavor, not dried-out and bland
Crispy edges, tender centers
Servings: 4
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Ingredients
1.5 lbs (680g) gold potatoes, cut into 1-inch pieces
2 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
1 tsp dried thyme
1 tsp garlic powder
1 tsp salt (plus more for boiling)
1/2 tsp black pepper
Instructions:
Preheat Oven: Preheat your oven to 450°F (230°C).
Boil Potatoes: In a large pot, bring heavily salted water to a boil. Add the cut potatoes and cook for 10-15 minutes, or until just tender but not falling apart.
Rough Up Potatoes: Drain the potatoes and return them to the pot. Gently shake the pot to rough up the edges of the potatoes for extra crispiness.
Season Potatoes: Drizzle olive oil over the potatoes. Add fresh rosemary, dried thyme, garlic powder, salt, and black pepper. Toss until evenly coated.
Roast: Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.
Bake: Roast in the preheated oven for 30-35 minutes, turning once halfway through, until golden brown and crispy.
Serve: Enjoy hot as a side dish to your favorite main course, such as steak.
Additional Tips:
For Extra Crispiness: Make sure the potatoes are spread out in a single layer on the baking sheet to ensure they roast evenly and get crispy.
Substitutions: Feel free to substitute rosemary with thyme or oregano if preferred. You can also add a pinch of smoked paprika for a different flavor twist.
Common Mistakes: Avoid overcrowding the baking sheet, as this can cause the potatoes to steam rather than roast, resulting in less crispiness.
Storing Instructions:
How to Store Leftovers: Store cooled roasted potatoes in an airtight container.
Shelf Life: They will keep in the refrigerator for up to 3 days.
Reheating Tips: Reheat in the oven at 375°F (190°C) for about 10 minutes to restore crispiness. They can also be reheated in a skillet over medium heat.
Ingredient Notes
Fresh herbs added late: Adding fresh herbs toward the end of roasting, rather than at the start, keeps them from burning and losing flavor in the oven.
Troubleshooting Tips
Potatoes came out soft instead of crisp: The pan was crowded. Give them space in a single layer so they roast rather than steam.
Herbs burned: Add delicate fresh herbs in the last few minutes, or use hardier woody herbs like rosemary and thyme from the start.
Sticking to the pan: Preheat the pan with the oil before the potatoes go in.
Unevenly cooked: Cut the pieces to a consistent size so they finish at the same time.
What to Serve This With
Pairs well with almost any main, from roasted chicken to steak.
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