Description
Herb and Garlic Roasted Potatoes are crispy on the outside, soft and fluffy in the center, and infused with aromatic herbs and garlic butter. Perfectly seasoned with kosher salt and fresh rosemary, these potatoes make a delicious side dish for meals like steak or Thanksgiving turkey.
Ingredients
Scale
Main Ingredients
- 2 lb Yukon Gold Potatoes
- 2 1/2 Tablespoons Vegetable Oil
- 2 Cloves Garlic (minced)
- 1 Tablespoon Butter
Seasonings and Herbs
- 2 Tablespoons Kosher Salt
- 1/2 teaspoon Baking Soda
- 2 Tablespoons Fresh Rosemary (or combination of herbs)
- 2 Tablespoons Fresh Parsley (chopped)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to get it ready for roasting the potatoes.
- Prepare the potatoes: Peel and cut the Yukon Gold potatoes into even-sized chunks to ensure they cook evenly.
- Parboil the potatoes: Bring a large pot of salted water with 1/2 teaspoon baking soda to a boil. Add the potato chunks and cook for about 10 minutes until they are just tender but not fully cooked. Drain thoroughly.
- Rough up the edges: Shake the drained potatoes in the colander to roughen the edges; this helps create a crispy exterior when roasted.
- Season and oil the potatoes: Toss the potatoes with vegetable oil, minced garlic, kosher salt, and chopped fresh rosemary to evenly coat them.
- Roast the potatoes: Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 60 to 75 minutes, turning occasionally until they are golden brown and crispy on the outside.
- Add butter and parsley: In the last few minutes of roasting, dot the potatoes with butter. Once out of the oven, sprinkle fresh chopped parsley over the potatoes and toss gently to combine.
- Serve: Transfer the herb and garlic roasted potatoes to a serving dish and enjoy alongside your favorite main courses.
Notes
- Use Yukon Gold potatoes for a creamy texture and excellent roasting quality.
- The baking soda helps to soften the potatoes and create a crispier crust when roasted.
- Feel free to substitute rosemary with a mix of thyme, oregano, or sage according to your preference.
- Make sure to shake the potatoes after parboiling; rough edges will crisp up beautifully in the oven.
- These potatoes pair wonderfully with roasted meats, poultry, and hearty vegetable dishes.
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
