Description
Crispy Garlic Herb Roasted Potatoes
Ingredients
2 lbs Yukon Gold or russet potatoes, cut into wedges
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Optional: Fresh herbs for garnish
Directions
Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup.
Prepare the Potatoes: In a large bowl, toss the potato wedges with olive oil, minced garlic, dried thyme, rosemary, parsley, garlic powder, salt, and black pepper. Make sure the potatoes are evenly coated.
Arrange on Baking Sheet: Spread the potatoes in a single layer on the prepared baking sheet, cut side down for extra crispiness.
Roast: Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
Serve: Garnish with fresh herbs (if desired) and serve hot as a side dish with your favorite meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~220 kcal per serving
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Step-by-Step Guide
For perfect results, follow these detailed steps. First, preheat your oven to 425°F (220°C) with a rack in the center. Line a large, rimmed baking sheet with foil or parchment paper. While the oven heats, scrub 2 lbs of potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into 3-4 wedges for even cooking. In your large bowl, combine 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp each of dried thyme, rosemary, and parsley, 1/2 tsp garlic powder, and generous salt and pepper. Add the potato wedges and toss vigorously until every surface is slick with the seasoned oil. Arrange the wedges on the sheet, ensuring they are in a single layer with space between them and placed cut-side down. This contact creates the crispiest crust. Roast for 15 minutes, then use a spatula to carefully flip each wedge. Return to the oven for another 10-15 minutes until deeply golden and fork-tender.
Serving Suggestions
These versatile potatoes pair wonderfully with a variety of mains. For a classic comfort meal, serve alongside roasted chicken, grilled steak, or meatloaf. They are also fantastic with a dollop of garlic aioli or tzatziki for dipping. For a vegetarian feast, complement them with a hearty lentil loaf or a mushroom gravy. To elevate the presentation, finish with a sprinkle of flaky sea salt and a handful of freshly chopped parsley or chives right before serving.
How-to Summary
Cut potatoes into even wedges. Toss with oil, garlic, herbs, and spices. Arrange cut-side down on a lined sheet. Roast at 425°F for 25-30 mins, flipping halfway. Garnish and serve hot.
Frequently Asked Questions
Can I use fresh herbs instead of dried? Yes! Use triple the amount (1 tablespoon of each fresh, chopped herb) for a brighter flavor. Add delicate fresh herbs like parsley after roasting.
Why won’t my potatoes get crispy? The most common cause is overcrowding the pan, which steams the potatoes. Ensure they are in a single layer with space. Also, make sure your oven is fully preheated.
Can I prepare these ahead of time? You can cut and soak the potatoes in cold water for up to 24 hours to remove excess starch. Drain and pat completely dry before seasoning. The coating step is best done just before roasting.
What’s the best potato type for roasting? Yukon Golds are ideal for a creamy interior and crispy exterior. Russets will yield a fluffier inside and very crispy skin. Avoid waxy potatoes like red bliss for this recipe.
How do I store and reheat leftovers? Store in an airtight container for 3-4 days. Reheat in a 400°F oven or air fryer for 5-10 minutes to restore crispiness. Microwaving will make them soft.
Common Mistakes to Avoid
- Not Drying the Potatoes: After washing, pat wedges completely dry; moisture is the enemy of crispiness.
- Skipping the Flip: Flipping halfway ensures even browning on all sides.
- Using a Cold Pan/Oven: Always start with a hot oven and a room-temperature baking sheet for the best sear.
- Underseasoning: Be generous with salt. The oil and starch need ample seasoning to taste great.
- Cutting Wedges Unevenly: Irregular pieces cook at different rates, leading to some burnt and some undercooked wedges.
Conclusion
Mastering these Crispy Garlic Herb Roasted Potatoes will give you a reliable, crowd-pleasing side dish that’s deceptively simple. The key lies in the technique: even cutting, thorough coating, proper spacing, and attentive roasting. By following this enhanced guide and avoiding common pitfalls, you can consistently achieve a perfect golden, crispy exterior with a fluffy, flavorful interior. This versatile recipe is sure to become a cherished staple in your culinary repertoire.