Garlic and Herb Roasted Potatoes

Garlic and Herb Roasted Potatoes-1-11Potatoes are a must on my menu every week. I like them mashed, I like them boiled, I like them pan fried, I like them broiled. Roasting potatoes in the oven is a great way of infusing them with flavor, which I do with garlic and herbs. The best part about this method is how crispy they end up being on the outside and tender and fluffy on the inside. You can use just about any potato when you roast them, but my personal favorites are gold or red potatoes.

You can also do most of the prep work ahead of time and then simply finish them in the oven. I like to do as much prep work early on in the day, so that the crazy dinner hour is at least a little bit tamed down.

Ingredients:

3 lbs (8-10) potatoes, red or gold

1/4 cup olive oil

1/2 Tablespoon dry herbs (such as rosemary, thyme, parsley, oregano)

2 Tablespoons fresh herbs (green onion, parsley, thyme, rosemary, etc.)

3-5 garlic cloves, minced

1 tsp salt

1/2 tsp ground black pepper

Instructions:

Garlic and Herb Roasted Potatoes-1-18Preheat the oven to 450 degrees. Place a large rimmed baking sheet into the oven so that it heats up right along with the oven.

Cut the potatoes into 1-1/2 inch chunks, or use new potatoes and cut in half. Place in a pot with enough water to just barely cover the potatoes. Garlic and Herb Roasted Potatoes-1-17Bring to a boil and cook for about 5-7 minutes. Drain.

The potatoes should be tender, but still firm and not falling apart.

Garlic and Herb Roasted Potatoes-1-16Meanwhile chop all the herbs and crushed garlic and mix with the oil in a large bowl.

If you want to give the potatoes just a subtle hint go garlic, smash the garlic cloves instead of mincing them. This way, they will have some of that garlic flavor, but it won’t be as strong.

Add salt, ground black pepper and any combination of dry herbs.

Garlic and Herb Roasted Potatoes-1-15Add the par-cooked potatoes to the bowl and mix to combine. Don’t be overzealous, you don’t want to end up with mashed potatoes here. (Which is another reason not to overcook the potatoes in the first place.)
Garlic and Herb Roasted Potatoes-1-14Sometimes, I mix the oil, garlic and herbs in a small bowl and toss with the potatoes right in the pot that I cooked them in.

Spread the potatoes in a single layer on the prepared baking sheet. You should hear them sizzle right away.

Garlic and Herb Roasted Potatoes-1-13

When the baking sheet is really hot, the food will start to sizzle as soon as it hits the baking sheet. It speeds up the cooking process and helps the ingredients get better browning. It’s kind of like heating up a skillet first before adding your ingredients to it.

Roast for about 15-20 min, or until golden brown on the bottom, turn the potatoes over and roast for another 15-20 min or so. Garlic and Herb Roasted Potatoes-1-12The timing depends on how big you cut your potatoes and how long you precooked them. I always like to garnish with more fresh herbs right before serving the potatoes.

These are Yukon Gold potatoes that I roasted.

These are Yukon Gold potatoes that I roasted.

Garlic and Herb Roasted Potatoes-1-10

Rustic Herb Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4-6
Ingredients
  • 3 lbs potatoes, red or gold
  • ¼ cup olive oil (or any oil that you prefer)
  • ½ Tablespoon dry herbs (such as rosemary, thyme, parsley, oregano)
  • 2 Tablespoons fresh herbs (green onion, parsley, thyme, rosemary, etc.)
  • 3-5 garlic cloves, minced
  • 1 tsp salt
  • ½ tsp ground black pepper
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place a large rimmed baking sheet into the oven so that it heats up right along with the oven.
  2. Cut the potatoes into 1-1/2 inch chunks, or use new potatoes and cut them in half. Place them in a pot with enough water to just barely cover the potatoes. Bring them to a boil and cook for about 5-7 minutes. Drain. The potatoes should be tender, but still firm and not falling apart.
  3. Meanwhile chop all the herbs and crushed garlic and mix with the oil in a large bowl. Add salt, ground black pepper and any combination of dry herbs.
  4. Add the par-cooked potatoes to the bowl and mix to combine.Don't be overzealous, you don't want to end up with mashed potatoes here. (Which is another reason not to overcook the potatoes in the first place.)
  5. Sometimes, I mix the oil, garlic and herbs in a small bowl and toss with the potatoes right in the pot that I cooked them in.
  6. Spread the potatoes in a single layer on the prepared baking sheet. You should hear them sizzle right away.
  7. Roast for about 15-20 min, or until the potatoes are golden brown on the bottom, turn the potatoes over and roast for another 15-20 min or so. The timing depends on how big you cut your potatoes and how long you precooked them.
  8. I always like to garnish with more fresh herbs right before serving the potatoes.
Notes
If you want to give the potatoes just a subtle hint go garlic, smash the garlic cloves instead of mincing them. This way, they will have some of that garlic flavor, but it won't be as strong.

When the baking sheet is really hot, the food will start to sizzle as soon as it hits the baking sheet. It speeds up the cooking process and helps the ingredients get better browning. It’s kind of like heating up a skillet first before adding your ingredients to it.

23 Comments

  • olivehealth

    I make something similar by tossing roasting my potatoes in pesto. so so good! I love roasted potatoes..they taste like french fries;)

    • olgak7

      Roasting and baking are technically the same thing. Usually, “baking” is used for cakes, other sweets, breads, casseroles, etc. This food doesn’t really have substance before it’s baked. “Roasting” is usually referred to meats, fish, vegetables, fruits. This food is already solid. Roasting it will cook it on the inside and will create a crust on the outside.

  • Luba

    Thanks for the fast reply! 🙂 I’ve tried to bake potatoes before and they would never turn out crispy. In the oven, do you place them on the lower rack, or higher up?

  • Nadia

    Hi Olga,

    My sister told me about your site recently and it’s awesome! Can’t wait to make the spartak with the bees on it, so CREATIVE 🙂
    Anyways I am in process of making these potatoes and you probably won’t reply until after I have made them, I really wanted to make these potatoes so I am just using regular Idaho potatoes, do you think they will still taste great? But I guess I’ll have to find out…lol

    Thanks
    Nadia

    • olgak7

      Hi Nadia,
      Sorry for not replying right away. I hope you enjoyed the potatoes. You can use russet potatoes too, but since they have a high starch content, they tend to fall apart faster. The yukon gold or red potatoes have a lower starch content, so they hold their shape much better.

  • Julia

    Made these tonight! My husband & daughter agreed they were the best part of dinner, thank you for a great recipe, it’s a keeper! 😀

  • Tallya

    The Belarussian in me is craving these potatoes! 😉 And I have to say, I loved your description of baking and roasting in a comment above! Very well said 🙂

  • Luba

    You can put your baking sheet for15 min to the preheated oven before putting potatoes on it to make the potatoes even more crispy; )

  • lily

    Hi Olga!
    I pre-cooked a HUGE batch of these and was supposed to roast them the next day but I ended up cooking them too long in the water and they are soft! Can I still bake them? Any way to salvage the situation? I though to make mashed potato but they will be cold tomorrow. Thanks for any insight!

  • Zarina

    Very delicious potato! I made it yesterday and all of my children (4 of them) and husband loved it.
    Thank you for your recipe.

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