Garlic and Herb Roasted Potatoes
These garlic and herb roasted potatoes are crisp and golden, with every bite flavored with garlic and lots of dry and fresh herbs.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4-6 1x
- Category: Sides
Ingredients
Scale
- 3 lbs potatoes, red or gold
- 1/4 cup olive oil (or any oil that you prefer)
- 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
- Preheat the oven to 450 degrees Fahrenheit. 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 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.
- 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.
- 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.)
- 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.
- Spread the potatoes in a single layer on the prepared baking sheet. You should hear them sizzle right away.
- 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.
- 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.