Crispy Garlic and Herb Roasted Potatoes
Serves 1
Directions
- 1Peel and cut your potatoes into big chunks (2 inches or more so they don't break down when boiling).
- 2Add salt, a teaspoon of baking soda, and your potato chunks to a pot of water.
- 3Bring the pot of water with potatoes to a boil.
- 4While the potatoes are boiling, add a neutral oil of your choice to a baking sheet.
- 5Preheat the oven to 425 degrees Fahrenheit with the oiled baking sheet inside, allowing it to heat up for an additional 10 minutes once the oven reaches temperature.
- 6When your potatoes are barely fork-tender, strain them and give them a good shake.
- 7Let them steam out and cool in the colander for at least 20 minutes.
- 8While the potatoes steam, finely chop fresh thyme, rosemary, parsley, and garlic.
- 9Once your potatoes have cooled, carefully add them to your preheated baking dish, ensuring the oil is sizzling.
- 10Cook for 45 minutes to an hour, flipping the potatoes every 10-15 minutes, or until they are beautiful golden and crispy.
- 11Add your chopped herbs, garlic, and salt to melted butter.
- 12Pour the herb and garlic butter over the roasted potatoes and toss to coat.
- 13Top with some freshly shredded Parmesan cheese.
Ingredients
- Yukon Gold Potatoes
- 1 tablespoon Salt
- 1 teaspoon Baking Soda
- Vegetable Oil
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Rosemary
- 1 tablespoon Fresh Parsley
- 4 Garlic cloves, chopped or minced
- 4 tablespoons Butter, melted
- Shredded Parmesan Cheese
Equipment
Potato peelerCutting boardKnifePotColanderBaking sheetOvenSpatulaBowlForkGrater
Tips
- Baking soda helps create a rough exterior texture for crispiness.
- Shaking the potatoes after straining roughs up the surface for crispiness.
- Steaming the potatoes in a colander removes moisture, which is crucial for crispiness.
- Preheating the oiled baking dish until the oil is sizzling ensures the potatoes start crisping immediately.
- Flipping the potatoes every 10-15 minutes ensures even crispness.
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