Description
Herb and Garlic Roasted Potatoes are crispy on the outside, soft and fluffy inside, infused with aromatic herbs and garlic, and finished with a buttery glaze. Perfect as a side dish for steaks, roasted meats, or holiday meals like Thanksgiving turkey.
Ingredients
Scale
Main Ingredients
- 2 lb Yukon Gold Potatoes
- 2 1/2 Tablespoon Vegetable Oil
- 2 Cloves Garlic (minced)
- 2 Tablespoons Fresh Rosemary (or a combination of herbs)
- 1 Tablespoon Butter
- 2 Tablespoons Fresh Parsley (chopped)
Seasoning
- 2 Tablespoons Kosher Salt
- 1/2 teaspoon Baking Soda
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the potatoes.
- Prepare Potatoes: Peel (if desired) and rinse the Yukon Gold potatoes. Cut them into even-sized chunks to ensure uniform cooking.
- Boil Potatoes: Fill a large pot with cold water, add the baking soda and 1 tablespoon of kosher salt, and bring to a boil. Add the potato chunks and cook them until they are just tender on the outside, about 10-15 minutes. Drain well.
- Rough Up Edges: After draining, shake the potatoes gently in the pot or a colander to roughen up the edges. This helps create a crispy texture when roasted.
- Toss with Oil and Herbs: In a large mixing bowl, combine the vegetable oil, minced garlic, fresh rosemary, kosher salt, and the slightly roughened potatoes. Toss everything together to coat evenly.
- Roast Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 60-75 minutes, turning halfway through to ensure even crispiness.
- Add Butter and Parsley: In the last 5 minutes of roasting, dot the potatoes with the tablespoon of butter to melt and glaze the potatoes. After removing from the oven, sprinkle with fresh chopped parsley for a burst of fresh flavor.
- Serve Warm: Transfer the herb and garlic roasted potatoes to a serving dish and enjoy hot alongside your favorite main course.
Notes
- Yukon Gold potatoes are preferred for their creamy texture and ability to get crispy on the outside while staying fluffy inside.
- Roughing up the potato edges after boiling is key to achieving a crispy crust during roasting.
- Baking soda in the boiling water helps break down the potato surfaces for more crunchiness.
- If fresh herbs are unavailable, dried rosemary or mixed Italian herbs can be used, but reduce the quantity as dried herbs are more potent.
- For extra garlic flavor, you can roast whole garlic cloves with the potatoes or add garlic powder.
- Use vegetable oil or any neutral oil with a high smoke point to ensure proper roasting without burning.
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
