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.

Potatoes 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

¼ cup olive oil

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 teaspoon salt

½ teaspoon ground black pepper

How to Make Garlic and Herb Roasted Potatoes

Preheat 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 1-½ inch chunks, or use new potatoes and cut in half. Place in a pot with enough water to just barely cover the potatoes. Bring 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.

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.

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.

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. 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.

These are Yukon Gold potatoes that I roasted.

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