Description
Enjoy crispy, golden Herb and Garlic Roasted Potatoes with a perfect balance of buttery richness and fresh herbs. These potatoes are tender inside and wonderfully fragrant, making them an ideal side dish for steak, turkey, or any main course.
Ingredients
Scale
Potatoes
- 2 lb Yukon Gold Potatoes
- 1/2 teaspoon Baking Soda
- 2 Tablespoons Kosher Salt
Seasoning and Herbs
- 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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Prepare the Potatoes: Peel the Yukon Gold potatoes and cut them into quarters or large chunks to ensure even cooking.
- Boil Potatoes: Place the cut potatoes in a large pot of salted water with the baking soda. Bring to a boil and cook for about 10 minutes or until they are just tender, but not falling apart.
- Drain and Rough Up: Drain the potatoes well and shake them gently in the colander to roughen the edges, which helps to create a crispy texture during roasting.
- Toss with Oil and Herbs: In a large bowl, combine the vegetable oil, minced garlic, fresh rosemary, and kosher salt. Toss the potatoes in this mixture ensuring they are well coated.
- Roast Potatoes: Spread the potatoes on a baking sheet in a single layer. Roast them in the preheated oven for about 75 minutes, turning occasionally until they are golden brown and crispy.
- Add Butter and Parsley: In the final minutes of roasting, add the tablespoon of butter to the potatoes and mix gently as it melts. Once out of the oven, sprinkle fresh chopped parsley over the potatoes.
- Serve: Serve the herb and garlic roasted potatoes hot as a delicious accompaniment to your favorite meals.
Notes
- For extra crispiness, make sure to rough up the potato surfaces after boiling.
- You can substitute rosemary with thyme or oregano for different herb flavors.
- Use Yukon Gold potatoes for their buttery texture; russets may also be used but yield a fluffier interior.
- Make sure not to overcrowd the baking sheet to allow even roasting and crisping.
- These potatoes pair exceptionally well with roast meats and vegetables.
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
