Herb Roasted Potatoes
These golden, crispy-edged potatoes are infused with aromatic herbs and garlic, making them the ultimate crowd-pleasing side dish.
Ingredients
- •2 lbs (900g) Yukon Gold potatoes, cut into 1-inch cubes
- •3 tablespoons extra virgin olive oil
- •3 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, whisk together the olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika.
- 3
Add the cubed potatoes to the bowl and toss thoroughly until every piece is evenly coated with the herb oil mixture.
- 4
Spread the potatoes out in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.
- 5
Roast for 25 to 30 minutes, tossing halfway through, until the potatoes are fork-tender and deep golden brown on the edges.
- 6
Remove from the oven and serve immediately while hot.
💡 Chef tips
- For extra crispy potatoes, soak the cut cubes in cold water for 20 minutes, then pat them completely dry before tossing with oil.
- You can swap fresh herbs for 1 teaspoon of dried Italian seasoning if fresh herbs are unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven or air fryer to regain crispness.
✅ How it should turn out
The finished potatoes should be beautifully golden and crisp on the outside with a fluffy, tender interior, smelling strongly of roasted garlic and fresh earthy herbs.