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 chunks
- •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 tablespoon fresh parsley, chopped (for garnish)
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 potato chunks with the olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.
- 3
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded 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, sprinkle with fresh parsley, and serve immediately while hot.
💡 Chef tips
- For extra crispy potatoes, soak the cut chunks in cold water for 30 minutes, then pat them completely dry before tossing with oil.
- You can substitute dried herbs if fresh are unavailable; use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 400°F oven to regain crispness.
✅ How it should turn out
The finished potatoes should be beautifully golden-brown and crispy on the outside, tender and fluffy on the inside, with a fragrant, earthy aroma from the fresh herbs.