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Ultimate Crispy Herb Roasted Potatoes

A pile of perfectly crispy, golden brown oven roasted potatoes seasoned with herbs on a white plate.
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A recipe for oven roasted potatoes that yields a very crispy exterior and a tender, fluffy interior using high heat and simple herbs.

Ingredients

Scale
  • 2 lbs Yukon Gold or Red Potatoes, cut into uniform 1.5-inch pieces
  • 3 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 Celsius).
  2. Place the cut potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 8 to 10 minutes, until the edges are just starting to soften. Do not overcook.
  3. Drain the potatoes completely. Shake the colander vigorously for about 30 seconds to rough up the edges of the potatoes; this creates more surface area for crisping.
  4. In a large bowl, toss the roughed-up potatoes with the olive oil, melted butter, salt, and pepper until evenly coated.
  5. Spread the potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan.
  6. Place the smashed garlic cloves, rosemary, and thyme directly onto the baking sheet among the potatoes.
  7. Roast for 20 minutes.
  8. Remove the pan from the oven. Use a spatula to flip the potatoes. Return to the oven and roast for another 15 to 20 minutes, or until deeply golden brown and very crispy.
  9. Remove the herbs and garlic before serving.

Notes

  • For the crispiest results, ensure your potatoes are completely dry after draining before adding the oil.
  • Use a heavy baking sheet, like cast iron or thick aluminum, for better heat retention and crisping.
  • If you prefer a stronger garlic flavor, mince the garlic instead of smashing it, but add it halfway through the cooking time to prevent burning.

Nutrition

Find it online: https://savoryskies.com/oven-roasted-potatoes-crispy-herb-recipe/