Description
These Herb and Garlic Roasted Potatoes are perfectly crispy on the outside, soft and fluffy inside, and infused with aromatic herbs and garlic. They are an ideal side dish to accompany steak, turkey, or any main course, providing rich buttery and herby flavors with a delightful texture.
Ingredients
Scale
Potatoes and Seasoning
- 2 lb Yukon Gold Potatoes
- 2 Tablespoons Kosher Salt
- 1/2 teaspoon Baking Soda
Herb and Garlic Mixture
- 2 1/2 Tablespoons Vegetable Oil
- 2 Cloves Garlic (minced)
- 2 Tablespoons Fresh Rosemary (or a combination of herbs)
- 1 Tablespoon Butter
- 2 Tablespoons Fresh Parsley (chopped)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) to ensure it reaches the ideal temperature for roasting the potatoes to a golden crisp.
- Boil Potatoes: Peel (if desired) and cut the Yukon Gold potatoes into evenly sized chunks. Place them in a large pot with water, adding 2 tablespoons of kosher salt and 1/2 teaspoon of baking soda to the water. Bring to a boil and cook for about 10-15 minutes until the potatoes are just tender but not falling apart.
- Drain and Roughen: Drain the potatoes well and return them to the pot or a colander. Roughen the surface by shaking them gently or tossing with a fork; this helps create a crispy texture when roasted.
- Toss with Oil and Herbs: In a large bowl, combine the vegetable oil, minced garlic, and fresh rosemary. Toss the roughened potatoes in this mixture until thoroughly coated.
- Roast Potatoes: Transfer the potatoes in a single layer on a baking sheet. Top with small dots of butter. Roast in the oven for 60-75 minutes, turning occasionally to ensure even browning and crispness.
- Garnish and Serve: Once roasted to golden perfection, remove the potatoes from the oven and sprinkle with the chopped fresh parsley. Toss lightly and serve immediately for best flavor and texture.
Notes
- Using Yukon Gold potatoes provides a creamy interior and crispy outside texture perfect for roasting.
- Adding baking soda to the boiling water helps break down the potato edges, enhancing crispiness.
- Feel free to use a mix of herbs like thyme, oregano, or sage along with rosemary for varied flavors.
- For extra richness, add a little more butter or finish with a drizzle of olive oil after roasting.
- This recipe pairs wonderfully with roasted meats, poultry, or even a vegetable main course.
Nutrition
- Serving Size: 1 serving
- Calories: 105 kcal
- Sugar: 1 g
- Sodium: 392 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 31 mg
