You can’t go wrong with roasted potatoes! They are a perennial favorite for holiday dinners, Sunday dinners, and weeknight dinners. My recipe for herb roasted potatoes starts with baby yukon golds, a hot oven, and some olive oil and finishes with plenty of fresh herbs. Perfect for all your dinners!
I write to you from a house which has fully working air conditioners again! Husband is amazing at fixing things around the house and the only holdup was waiting for the parts. They came. He fixed it. And now we can sleep again!
We can also turn on the oven. Which is just as important around here as sleeping, since I gotta cook. 🙂
And what do I want to turn on the oven to make? This recipe of course! Which you probably figured out.
How to make this
To make herb roasted potatoes toss halved baby potatoes with garlic oil and kosher salt. Then roast at a high temperature until they are deep brown and cooked through. Toss them with fresh herbs and serve.
While this recipe is perfect for holidays and Sunday dinners, they are definitely easy and quick enough to serve on weeknights too. There are just a few steps and I’ll walk you through them.
1. Start with a hot pan
Just like when you’re frying on the stove, you need to have a hot pan to get the browning you need. I slip the roasting pan into the oven when I turn it on and then it’s ready for me.
2. Make garlic oil
While this isn’t strictly necessary and you’ll have tasty spuds without it, garlic oil does add lots of flavor to the final dish. (And without any burnt garlic!) Just smash some garlic and saute it in olive oil for a few minutes on low heat.
3. Prep the potatoes
While you’re sauteing, wash and halve the potatoes. By the time you’re done cutting the garlic oil will finished. Then toss that garlic oil with the potatoes and some salt.
Spread out the potatoes on your hot roasting pan and roast.
5. Finish Up
Give some herbs a quick chop while everything is roasting. Toss the herbs with the roasted potatoes and eat!
Tip: For the deepest brown potatoes, arrange them so the cut side is down. I tend to make sure at least some of them are facing down to start and then try to get a few others when I’m stirring them later.
How do you make them even crispier?
As I detailed in my extra crispy roasted potato recipe, you can make them even crispier with one extra step: Parboil them in water with baking soda added before roasting them.
Get a pot of water to a boil. Add kosher salt and about a teaspoon of baking soda (use the measurements in my previous recipe if you want to be very accurate). Add the potatoes and boil for about 3 minutes. Then return them to the pot, add the garlic oil, and get most of the water evaporated. Once they are looking rough and fairly dry (though oily), continue with the recipe.
Can you use other varieties?
In my first blog recipe test of the recipe, I used a bag of multicolored potatoes hoping to make a really colorful and tasty dish. When eating the potatoes, I personally found that the yellow potatoes were the perfect mix of creamy inside and crispy outside while the red and purple potatoes were much drier inside. So, while you can certainly try others, I would recommend the yellow potatoes.
Tip: Age matters as well! Older ones are not nearly as creamy as fresh ones.
Can this be made ahead?
While you cannot roast ahead and still have them be crispy and creamy, you can prep the raw potatoes up one day before you need them. Once you have finished cutting, submerge them in cold water and keep them in the refrigerator.
You can also make the garlic oil the day before. Once it is made, let it cool and then transfer it to a covered container and keep until you need it the next day.
If you try my recipe for Herb Roasted Potatoes, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Roasting, Annemarie
Crispy Herb Roasted Baby Potatoes
- 2-3 tbsp olive oil
- 3 medium cloves garlic, smashed
- 2 lb baby yellow potatoes, such as yukon gold, sliced in half
- 1 tsp kosher salt
- 1/4 cup chopped fresh herbs,
- Heat oven to 450F. Place your roasting pan in the oven as it heats.
- Gently warm the olive oil with the smashed garlic. Heat the oil until the garlic is sizzling a little and begining to brown. Scoop out the garlic and either discard or set aside for later if you want more garlic flavor.
- (While you make the garlic oil, prep the potatoes.) Toss the prepped potatoes with the garlic oil and the kosher salt.
- Add them to the hot roasting pan and roast for 10 minutes.
- Stir and turn and roast for 10-12 more minutes, or until tender inside and browned outside.
- Remove the roasting pan from the oven and transfer to a bowl.
- Toss the potatoes with the chopped herbs. (If you want to add the garlic, mince the reserved smashed garlic and add it to the bowl. Mix well.)
- Chopped Fresh Herbs: I used a mix of parsley, thyme, oregano, and rosemary. Feel free to use a mix of whatever herbs you like with potatoes and have available, though I would recommend using at least some parsley in the recipe.
- Preheating the Roasting Pan: Preheating the pan makes the potatoes much less likely to stick and helps them brown more.
- Browning: The side of the potatoes in direct contact with the roasting pan will get the brownest so turn them cut side down if you want them to be a deep golden brown.
- Make Ahead: You can prep the potatoes the day before. Once you have halved them, put them in cold water and keep them in the refrigerator. Also, you can make the the garlic oil the day before. Let it cool, then transfer it to a sealed container to keep overnight.