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Crispy Garlic Herb Roasted Potatoes Recipe

Crispy Garlic Herb Roasted Potatoes

Baby or Yukon Gold potatoes are roasted at high heat with olive oil, fresh garlic, herbs, salt, and pepper until crisp outside and tender inside. Finish with fresh parsley and optional Parmesan for a flavorful dinner side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb (900 g) Baby potatoes or Yukon Gold potatoes, halved
  • 3 tbsp Olive oil
  • 4 cloves Garlic cloves, finely minced
  • 1 tsp Dried Italian seasoning
Herb Alternative
  • 1 tbsp Fresh rosemary, chopped
  • 1 tbsp Fresh thyme, chopped
Seasoning
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
Finishing
  • 2 tbsp Fresh parsley, chopped
Optional Finishing
  • 1/4 cup Finely grated Parmesan cheese

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven as it heats if you want an especially hot surface for browning.
  2. Scrub the potatoes well and cut them into 1- to 1 1/2-inch pieces, halving small baby potatoes. For extra crispness, parboil them in salted water for 5-8 minutes, then drain thoroughly and let them steam-dry.
  3. Toss the dry potatoes with olive oil, garlic, Italian seasoning or fresh rosemary and thyme, salt, and pepper. Add fresh garlic after parboiling so it is less likely to scorch.
  4. Spread the potatoes in a single layer on the baking sheet, placing the cut sides down where possible. Leave space between pieces so hot air can circulate instead of allowing the potatoes to steam.
  5. Roast for 35-45 minutes, turning once halfway through, until the potatoes are deeply golden and crisp outside. They should be tender when pierced in the center.
  6. Sprinkle the hot potatoes with chopped parsley and Parmesan, if using. Serve immediately while the crust is at its crispest.

Notes

Dry potatoes thoroughly before roasting and avoid overcrowding the baking sheet. For a craggier crust, gently shake parboiled potatoes in a colander before seasoning. Store leftovers refrigerated and reheat in a hot oven until warmed and crisp.