Crispy Roasted Potatoes
Golden and crispy roasted potatoes with herbs and garlic.
10 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 lbs Yukon Gold potatoes
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp rosemary, chopped
- 1 tsp thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition Facts
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Instructions
Preheat the oven to 425°F (220°C). This ensures the potatoes will crisp up nicely.
Wash and scrub the potatoes thoroughly. Cut them into even-sized chunks, about 1.5 inches in size, for uniform cooking.
Place the potato chunks in a large pot of cold, salted water. Bring to a boil and cook for 5 minutes to parboil them.
Drain the potatoes and let them steam dry for a minute. Shake them gently in the colander to roughen the edges—this helps them crisp up.
In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, thyme, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet. Roast for 35-40 minutes, flipping halfway, until golden and crispy.
Remove from the oven and let them rest for 2 minutes before serving. Garnish with extra herbs if desired.
Chef's Tips
- Potato Choice: Yukon Gold or Russet potatoes work best for roasting due to their starch content.
- Even Cooking: Cutting potatoes into uniform sizes ensures they cook evenly.
- Extra Crispy: For extra crispiness, preheat the baking sheet in the oven before adding the potatoes.
- Herb Variations: Experiment with other herbs like oregano or sage for different flavors.
- Storage: Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
