Crispy Roast Potatoes with Garlic and Herbs Recipe
Introduction
Crispy roast potatoes are a perfect side dish for any meal, offering a golden, crunchy exterior with a soft, fluffy inside. This recipe uses Yukon gold potatoes and fresh herbs to create irresistibly flavorful and crispy potatoes that everyone will love.
Ingredients
- 4 lbs. Yukon gold potatoes
- 1/2 cup olive oil
- 1/2 teaspoon baking soda
- 2 tablespoons kosher salt
- 4-5 thyme sprigs
- 3 rosemary sprigs
- 5-6 cloves of garlic, sliced
- Flaky salt for serving
Instructions
- Step 1: Preheat the oven to 400˚F (200˚C). Bring a large pot of water to a rolling boil and add the baking soda and kosher salt to the water. Using enough salt is key to seasoning the potatoes from within.
- Step 2: Peel the potatoes and cut them into quarters. Add them to the boiling water and cook until they are just about to fall apart, usually between 10 to 20 minutes. Check their texture often to avoid overcooking.
- Step 3: While the potatoes are boiling, heat the olive oil in a skillet over medium-low heat. Add the sliced garlic, rosemary, and thyme to the oil. Fry gently, keeping an eye on the garlic so it becomes golden brown but does not burn.
- Step 4: Drain the potatoes in a colander and allow them to rest for about a minute. Place a bowl slightly larger than the colander on top and shake or swirl to rough up the edges and create a starch layer on the potatoes. It helps to do this over the sink as it can get messy.
- Step 5: Transfer the potatoes to a large rimmed baking sheet. Remove the garlic, rosemary, and thyme from the oil and set aside. Pour the hot herb-infused oil over the potatoes and use tongs to coat them evenly. Some oil may pool on the sheet; this is normal.
- Step 6: Roast the potatoes in the oven for 20 to 30 minutes until the side touching the sheet is golden and crispy. Turn the potatoes and cook for another 20 minutes, then turn again to brown any remaining sides for an additional 10 to 20 minutes. All sides should be beautifully crisp.
- Step 7: Chop the fried garlic, rosemary, and thyme. Toss this herb and garlic mixture with the roast potatoes and sprinkle with flaky salt. Serve immediately and enjoy!
Tips & Variations
- For extra crispiness, use a heavy-bottomed baking sheet and avoid overcrowding the potatoes to allow steam to escape.
- Try using different herbs such as sage or oregano for a unique flavor twist.
- If you prefer, use duck fat or beef drippings instead of olive oil for a richer taste.
- Allow the potatoes to dry thoroughly after boiling before roasting for better crisping.
Storage
Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 400˚F (200˚C) or in a skillet to restore their crispiness. Avoid microwaving as it can make the potatoes soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes instead of Yukon gold?
Yes, you can use russet or red potatoes, but Yukon golds are preferred for their creamy texture and ability to crisp nicely.
Why is baking soda added to the boiling water?
Baking soda raises the pH of the water, which helps break down the potato surfaces and creates a rough, starchy exterior. This roughness contributes to the crispy texture when roasted.
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Crispy Roast Potatoes with Garlic and Herbs Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
Description
This Crispy Roast Potatoes recipe delivers perfectly golden, crunchy potatoes infused with fragrant garlic, rosemary, and thyme. The secret lies in boiling the potatoes with baking soda to soften them, then roasting them in herbed olive oil for a deliciously crispy exterior and tender inside. Ideal as a savory side dish, these potatoes boast layers of flavor from the aromatic herbs and subtle seasoning.
Ingredients
Potatoes
- 4 lbs. Yukon gold potatoes
Boiling and Seasoning
- 1/2 teaspoon baking soda
- 2 tablespoons kosher salt
Herbed Garlic Oil
- 1/2 cup olive oil
- 4–5 thyme sprigs
- 3 rosemary sprigs
- 5–6 cloves garlic, sliced
Finishing
- Flaky salt for serving
Instructions
- Preheat and prepare water: Preheat your oven to 400˚F (200˚C). Bring a large pot of water to a rolling boil, then add the baking soda and kosher salt to the boiling water. This salty, alkaline water helps flavor the potatoes and break down their surfaces to encourage crispiness.
- Boil potatoes: Peel and quarter the Yukon gold potatoes. Add them to the boiling water and cook for 10-20 minutes. Check often; the potatoes should be just tender and almost falling apart but not mushy.
- Infuse oil with herbs and garlic: While the potatoes boil, heat the olive oil in a skillet over medium-low heat. Add the sliced garlic, rosemary, and thyme sprigs. Fry gently until the garlic turns light golden brown and fragrant, taking care not to burn it.
- Drain and roughen potatoes: Drain the potatoes in a colander. Let them rest for about a minute. Place a slightly larger diameter bowl over the colander and shake or swirl to create a rough, mushy starch-coated surface on the potatoes, which will help them crisp in the oven.
- Combine potatoes with herb oil: Transfer the potatoes to a large rimmed baking sheet. Remove the garlic and herbs from the infused oil and set them aside. Pour the hot herbed oil over the potatoes and use tongs to coat them thoroughly. It’s normal for some oil to pool on the baking sheet.
- Roast potatoes in oven: Place the baking sheet in the preheated oven. Roast the potatoes for 20-30 minutes until the bottom side is well browned and crispy. Turn the potatoes and roast for another 20 minutes. Turn them again to any unbrowned side and roast for an additional 10-20 minutes, until all sides are beautifully golden and crisp.
- Finish and serve: Chop the fried garlic and herb mixture. Toss the potatoes with the chopped garlic, rosemary, and thyme. Season with a generous pinch of flaky salt and serve immediately for best texture and flavor.
Notes
- Boiling with baking soda creates a starchier surface on the potatoes that crisps better in the oven.
- Use Yukon gold potatoes for their buttery texture and flavor.
- Be careful not to burn the garlic while infusing the oil; it should be lightly golden to avoid bitterness.
- Shaking the potatoes in a bowl after draining roughens the edges, ensuring extra crispiness.
- Flipping the potatoes multiple times during roasting guarantees even browning on all sides.
- Serve immediately after roasting for optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: crispy roast potatoes, roasted potatoes, garlic rosemary potatoes, Yukon gold potatoes, crispy potatoes, herbed roast potatoes
