This straightforward yet delectable dish combines perfectly crispy roasted potatoes with a lavish infusion of garlic and herbs, creating an exceptional side dish or a deeply satisfying snack all by itself.
Ingredients:
- 4 lbs of russet or Yukon Gold potatoes, peeled and cut into chunks
- 3 cloves garlic, minced
- 5 tbsp olive oil (or any fat like duck or goose fat for extra flavor)
- 1 tsp rosemary (fresh, chopped)
- ½ tsp thyme (fresh, chopped)
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped for garnish
Instructions:
- Preheat the Oven: Set your oven to 450°F (or 400°F if using convection).
- Prepare the Potatoes: Boil the potato chunks in salted water with a bit of baking soda (this helps break down the edges for a crispier texture) until just tender, about 10 minutes.
- Infuse the Oil: While the potatoes are boiling, heat olive oil in a pan with the minced garlic and rosemary until the garlic is lightly golden. Strain the oil and set aside the garlic and herbs.
- Roast the Potatoes: Toss the boiled potatoes in the garlic-infused oil. Spread them on a baking sheet in a single layer and roast for 45 minutes, flipping halfway.
- Finish with Herbs: Once the potatoes are crispy, toss them with the reserved garlic and herbs. Garnish with fresh parsley.
This recipe achieves that perfect balance between crispy outsides and soft, fluffy insides, thanks to the parboiling step.
Variations:
- Cheesy Twist: Add Parmesan cheese for extra crispiness during the last 10 minutes of roasting
- Loaded Option: Turn them into “loaded” potatoes by topping them with bacon bits, sour cream, and chives
Why Make This Recipe?
- Easy to Customize: From adding cheese to incorporating different herbs, this recipe can fit any palate.
- Perfect for Any Meal: Whether you’re serving them as a side for dinner or as a snack, roasted potatoes are always a crowd-pleaser.