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Crispy Roast Potatoes with Garlic and Herbs Recipe

★★★★★

4.6 from 73 reviews
  • Author: lina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://yummybylina.com/crispy-roast-potatoes-with-garlic-and-herbs-recipe/