Description
This recipe for Crispy Roast Potatoes delivers golden, crispy exteriors with tender, fluffy interiors. Perfectly seasoned with garlic, rosemary, and thyme, these roast potatoes make an irresistible side dish for any meal. Easy to prepare and roast in the oven, this classic comfort food will be a favorite at your table.
Ingredients
Scale
Potatoes
- 2 lbs (900g) baby potatoes or russet potatoes, peeled and cut into chunks
Seasoning
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried rosemary (or fresh, finely chopped)
- 1 tsp dried thyme
- Salt and pepper, to taste
Garnish
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Boil Potatoes: In a large pot, bring salted water to a boil and add the potatoes. Cook for about 10 minutes until they are slightly tender but not fully cooked, ensuring they will roast to a crisp texture.
- Drain and Dry: Drain the potatoes thoroughly and let them sit for a few minutes to allow excess moisture to steam off, which helps achieve crispiness during roasting.
- Season Potatoes: Transfer the potatoes to a large bowl. Add olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss well to coat every piece evenly in the flavorful oil and herbs.
- Roast Potatoes: Spread the seasoned potatoes out on the prepared baking sheet in a single layer. Roast in the preheated oven for 30 to 40 minutes, flipping the potatoes halfway through to ensure even golden-brown crispiness on all sides.
- Garnish and Serve: Once golden and crispy, remove the potatoes from the oven. Garnish with freshly chopped parsley if desired. Serve hot and enjoy the perfect crispy roast potatoes!
Notes
- Boiling the potatoes before roasting helps achieve a fluffy interior and crispy exterior.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Flipping the potatoes halfway through roasting ensures even browning.
- Fresh herbs can be used instead of dried for a more vibrant flavor.
- This recipe pairs well with roasted meats, grilled vegetables, or as a standalone snack.
