Description
These Crispy Roast Potatoes are a classic side dish that pairs perfectly with any meal. With a golden, crispy exterior and a creamy interior, these potatoes are flavored with garlic, fresh herbs, and a hint of black pepper. Whether served for a holiday feast or a weeknight dinner, they are sure to be a hit!
Ingredients
Scale
Potatoes:
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
Seasoning:
- 1/4 cup olive oil or duck fat
- 1 teaspoon baking soda
- 2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat the oven: Preheat the oven to 450°F (230°C).
- Boil the potatoes: Boil potato chunks in water with salt and baking soda until slightly softened.
- Rough up the edges: Drain and rough up potato edges by shaking in a colander.
- Prepare the pan: Heat oil in a roasting pan in the oven.
- Roast the potatoes: Coat potatoes in oil, add garlic and herbs, then roast until crispy.
- Season and serve: Season with salt, pepper, and parsley before serving.
Notes
- For extra crunch, let the potatoes rest on a wire rack after roasting.
- Yukon Golds offer a creamy texture, while Russets provide maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
