Description
Crispy on the outside and soft and fluffy on the inside, these Herb and Garlic Roasted Potatoes are bursting with buttery, herby flavor. Perfectly seasoned with fresh rosemary, parsley, garlic, and a touch of butter, they make an ideal side dish for steaks, Thanksgiving turkey, or any hearty meal.
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 Tablespoon Vegetable Oil
- 2 Cloves Garlic (minced)
- 2 Tablespoons Fresh Rosemary (or a combination of herbs)
- 2 Tablespoons Fresh Parsley (chopped)
- 1 Tablespoon Butter
Instructions
- Preheat the oven: Begin by preheating your oven to 400 degrees Fahrenheit to ensure it's at the perfect temperature for roasting the potatoes.
- Prepare the potatoes: Peel the Yukon Gold potatoes if desired and cut them into even-sized chunks for uniform cooking. Rinse them under cold water to remove excess starch.
- Boil the potatoes: In a large pot, bring water to a boil and add the baking soda and kosher salt. Add the potato chunks and boil for about 10 minutes or until they start to become tender but are not fully cooked.
- Drain and rough up potatoes: Drain the potatoes well and return them to the pot. Shake the pot gently to roughen the edges of the potatoes; this helps create a crispy exterior when roasted.
- Prepare the herb and garlic oil: In a small bowl, mix the vegetable oil, minced garlic, fresh rosemary, and chopped parsley together. Melt the butter and add it to the herb mixture, stirring well.
- Toss potatoes with oil and herbs: Place the potatoes on a baking sheet and pour the herb and garlic butter mixture over them. Toss gently to coat all pieces evenly.
- Roast the potatoes: Spread the potatoes out in a single layer on the baking sheet and roast in the oven for 75 minutes. Turn the potatoes halfway through roasting to ensure even crispiness.
- Serve: Once golden brown and crispy, remove from oven and serve immediately alongside your favorite main dishes.
Notes
- Use Yukon Gold potatoes for a buttery texture and golden color.
- Roughing up the potatoes after boiling helps achieve a crispier crust.
- Fresh herbs like rosemary and parsley provide the best flavor, but dried can be substituted if needed.
- This dish pairs wonderfully with steaks, roasted meats, or holiday turkey.
- For extra crispiness, use a roasting pan instead of a cookie sheet.
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
