How do you make herb roasted potatoes from scratch?

To make herb roasted potatoes, start with 2 pounds of baby potatoes or Yukon Golds, cut into bite-sized pieces. Preheat oven to 425°F. Toss potatoes with 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and fresh herbs like 2 tablespoons chopped rosemary, thyme, and parsley. Spread in a single layer on a parchment-lined baking sheet. Roast for 35-45 minutes, flipping halfway, until golden and crispy. For extra flavor, add minced garlic midway. This simple recipe serves 4-6 and takes about 50 minutes total. Pro tip: Parboil potatoes for 5 minutes first for even crispier edges. Pair with grilled chicken or steak for a complete meal.

What herbs work best for roasted potatoes?

The best herbs for roasted potatoes are rosemary, thyme, sage, and parsley, as they withstand high heat without burning and add earthy, savory notes. Use 1-2 tablespoons fresh chopped herbs per 2 pounds of potatoes, or 1-2 teaspoons dried. Rosemary gives a piney aroma, thyme adds subtle lemony hints, and parsley brightens at the end. Mix in oregano or dill for variety. Avoid delicate herbs like basil, which lose flavor when roasted—sprinkle them post-bake. For a garlic boost, include 3-4 minced cloves. This combo creates crispy, flavorful potatoes every time, perfect for weeknight dinners or holiday sides.

How long and at what temperature do you roast herb potatoes?

Roast herb potatoes at 425°F for 35-45 minutes, depending on size. Cut potatoes to 1-1½ inches for even cooking—smaller pieces crisp faster. Flip them at the 20-minute mark to ensure all sides brown evenly. Test doneness when fork-tender with crispy exteriors. If using a convection oven, reduce to 400°F and check at 30 minutes. High heat (over 400°F) is key for crispiness via the Maillard reaction. Yields about 4 servings from 2 pounds. Monitor closely past 40 minutes to avoid drying out. This timing works for Yukon Gold or red potatoes with rosemary, thyme, and olive oil.

How can I get crispy herb roasted potatoes every time?

For crispy herb roasted potatoes, dry them thoroughly after washing—pat with paper towels to remove starch and moisture. Parboil chunks in salted water for 5-7 minutes, drain, and rough up edges by shaking in a colander for better browning. Use 3 tablespoons oil per 2 pounds, and don't overcrowd the baking sheet. High heat at 425°F and single-layer spacing promote crispiness. Add herbs like rosemary after parboiling to preserve flavor. Baking powder (½ teaspoon per pound) optional for extra crunch. Avoid stirring too much. Results: shatteringly crisp outsides, fluffy insides in under an hour.

What are common mistakes when making herb roasted potatoes?

Common mistakes include overcrowding the pan, leading to steaming instead of roasting—use two sheets if needed. Skipping drying potatoes post-wash causes sogginess; always pat dry. Low oven temps (under 400°F) prevent crisping, so stick to 425°F. Overmixing herbs early can make them bitter—add midway or at end. Cutting uneven sizes leads to under/overcooked pieces; aim for uniformity. Too little oil results in dry potatoes—use at least 2-3 tablespoons. Fix by parboiling first. These tweaks turn average potatoes into restaurant-quality herb-roasted sides, ready in 45 minutes for 4-6 people.

Perfect Herb Roasted Potatoes Recipe: Crispy and Golden

Name: Herb Roasted Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds baby potatoes or Yukon Gold potatoes sturdy bases that hold shape for crispy oven roasted potatoes with fluffy centers; 3 tablespoons olive oil coats evenly for golden crispiness without sogginess in this roasted potatoes recipe; 1 teaspoon salt draws out natural flavors and seasons throughout the herb potatoes; ½ teaspoon black pepper adds a subtle kick that balances the fresh herbs in crispy potatoes; 2 tablespoons chopped fresh rosemary delivers piney, aromatic notes perfect for herb roasted potatoes recipe; 2 tablespoons chopped fresh thyme brings lemony undertones for depth in golden potatoes; 2 tablespoons chopped fresh parsley brightens the dish with freshness, added toward end for best flavor in potato recipe; 3-4 cloves minced garlic optional boost for savory richness midway through roasting these easy crispy oven roasted potatoes

Description

🥔 Create perfectly crispy, golden-brown roasted potatoes with a fluffy interior and deliciously crunchy exterior that will elevate any meal
🍽️ Master this foolproof recipe that delivers restaurant-quality roasted potatoes every time, making them the perfect side dish for weeknight dinners or special occasions

Ingredients

Scale

2 pounds baby potatoes or Yukon Gold potatoes sturdy bases that hold shape for crispy oven roasted potatoes with fluffy centers

3 tablespoons olive oil coats evenly for golden crispiness without sogginess in this roasted potatoes recipe

1 teaspoon salt draws out natural flavors and seasons throughout the herb potatoes

½ teaspoon black pepper adds a subtle kick that balances the fresh herbs in crispy potatoes

2 tablespoons chopped fresh rosemary delivers piney, aromatic notes perfect for herb roasted potatoes recipe

2 tablespoons chopped fresh thyme brings lemony undertones for depth in golden potatoes

2 tablespoons chopped fresh parsley brightens the dish with freshness, added toward end for best flavor in potato recipe

3–4 cloves minced garlic optional boost for savory richness midway through roasting these easy crispy oven roasted potatoes

Instructions

1-First Step: Gather and prep ingredients Wash 2 pounds baby potatoes or Yukon Golds thoroughly. Cut into 1-1.5 inch bite-sized pieces for even cooking in this oven roasted potatoes recipe. Pat dry with paper towels to remove moisture, key for crispiness. Mince 3-4 garlic cloves and chop 2 tablespoons each of rosemary, thyme, and parsley. This mise en place takes 10 minutes and suits busy schedules.

2-Second Step: Season the potatoes In a large bowl, toss potatoes with 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, minced garlic, and most herbs (save parsley for end). Mix gently to coat evenly. For vegan or gluten-free, this step stays the same. Pro tip: Add ½ teaspoon baking powder for extra crunch in crispy potatoes.

3-Third Step: Arrange on baking sheet Line a baking sheet with parchment paper. Spread potatoes in a single layer, avoiding overcrowd for true roasting over steaming. Space ensures golden crispy potato recipe results. If needed, use two sheets. Slide into preheated 425°F oven.

4-Fourth Step: Roast and flip Bake for 35-45 minutes total. Flip at 20 minutes with spatula for all sides to crisp. Midway, sprinkle remaining herbs and garlic. Convection? Drop to 400°F and check at 30 minutes. Fork-tender with crispy edges signals doneness for herb potatoes.

5-Fifth Step: Optional parboil for ultimate crisp For shatteringly crisp oven roasted potatoes, parboil chunks 5-7 minutes in salted water first. Drain, rough edges in colander, then season and roast. Adds 10 minutes but transforms texture, great for best herb roasted potatoes.

6-Final Step: Rest, garnish, and serve Remove from oven, let rest 5 minutes. Toss with fresh parsley. Serve hot alongside mains like loaded baked potato chicken casserole. Pairs well with steak or fish. Total time: 50 minutes. Store leftovers as noted later.

Notes

🥔 Parboil the potatoes first – this step is crucial for achieving a fluffy interior while keeping the outside crispy
🌡️ Don’t skip preheating the baking sheet – starting potatoes on a hot surface creates immediate searing for better crispiness
🧂 Season after parboiling – adding salt to the cooking water helps season the potatoes from within while exterior seasoning creates the crispy crust

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 480mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 3g
Cholesterol: 10mg

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