Herb Roasted Potatoes
These golden, crispy-edged potatoes are infused with aromatic herbs and garlic for the perfect crowd-pleasing side dish.
Ingredients
- •2 lbs (900g) Yukon Gold potatoes, cut into 1-inch cubes
- •3 tablespoons extra virgin olive oil
- •4 cloves garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh thyme leaves
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/4 teaspoon smoked paprika
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the cubed potatoes with the olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika until evenly coated.
- 3
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for proper browning.
- 4
Roast for 25 to 30 minutes, tossing halfway through, until the potatoes are fork-tender and deep golden brown on the edges.
- 5
Remove from the oven and serve immediately while hot.
💡 Chef tips
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes, then pat them completely dry before tossing with oil.
- You can substitute fresh herbs with 1 teaspoon each of dried rosemary and dried thyme if fresh is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven to restore their texture.
✅ How it should turn out
The finished potatoes should be beautifully golden and crispy on the outside, fluffy on the inside, and fragrant with the savory aroma of toasted garlic and fresh herbs.