Garlic Herb Roast Potatoes Recipe

Oh, roast potatoes. Is there anything more comforting, more universally loved, or more capable of transforming a simple meal into a feast? In our house, roast potatoes are practically a food group of their own. We’ve tried countless variations over the years – some good, some… less so. But this Garlic Herb Roast Potato recipe? This one is a game-changer. From the moment the aroma of garlic and herbs starts wafting from the oven, you know you’re in for something special. The potatoes emerge golden brown, boasting a shatteringly crisp exterior that gives way to a fluffy, melt-in-your-mouth interior. The infusion of garlic and fragrant herbs elevates them far beyond your average roast potato. Even my pickiest eater, who usually relegates potatoes to the side of the plate, devours these with gusto, often requesting seconds (and thirds!). This recipe has become a staple in our weekly rotation, a guaranteed crowd-pleaser for family dinners, holiday gatherings, and even just a cozy night in. Trust me, once you try these Garlic Herb Roast Potatoes, you’ll understand why they’ve earned a permanent place on our table – and soon, hopefully, yours too.

Ingredients

This recipe thrives on fresh, quality ingredients. Don’t skimp on the herbs or garlic – they are the stars of the show! Here’s what you’ll need to create potato perfection:

• 2 lbs Potatoes: Choose starchy or all-purpose potatoes for the best roasting results. Yukon Golds are fantastic for their creamy texture and slightly buttery flavor, while Russets will give you incredibly fluffy insides and extra crispy skins. Red potatoes work too, but they tend to be waxier and less fluffy. For this recipe, Yukon Golds are highly recommended for their balance of texture and flavor.
• 1/4 Cup Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits, but regular olive oil or even avocado oil will work. The oil is crucial for achieving that signature crispy exterior.
• 4-5 Cloves Garlic: Fresh garlic is a must! Don’t be tempted to use pre-minced garlic, as the flavor is significantly less potent and fresh. Use 4 cloves for a milder garlic flavor, or bump it up to 5 for a more pronounced garlic kick.
• 2 Tablespoons Fresh Rosemary: Rosemary brings a robust, piney aroma and flavor that pairs beautifully with potatoes and garlic. Fresh rosemary is significantly more fragrant and flavorful than dried.
• 2 Tablespoons Fresh Thyme: Thyme adds a delicate, earthy, and slightly lemony note that complements the rosemary and garlic perfectly. Again, fresh thyme is highly recommended for the best flavor.
• 1 Tablespoon Fresh Parsley: Parsley adds a fresh, clean, and slightly peppery finish. Fresh parsley is best added at the end of cooking to retain its bright green color and flavor.
• 1 Teaspoon Salt: Kosher salt or sea salt is preferred for its cleaner taste. Adjust the amount to your preference. Salt is essential for bringing out the flavors of the potatoes and herbs.
• 1/2 Teaspoon Black Pepper: Freshly ground black pepper is always best for its bolder flavor. Adjust the amount to your taste.

Optional Ingredients for Enhanced Flavor:

• 1 Tablespoon Lemon Juice: A squeeze of fresh lemon juice after roasting adds a bright, tangy element that cuts through the richness of the potatoes and oil.
• 1/4 Cup Grated Parmesan Cheese: Toss the potatoes with Parmesan cheese in the last 10 minutes of roasting for a cheesy, savory crust.
• Pinch of Red Pepper Flakes: For a subtle kick of heat, add a pinch of red pepper flakes along with the herbs.
• 1 Tablespoon Garlic Powder: For an extra garlicky punch, you can add garlic powder along with fresh garlic.
• Other Fresh Herbs: Feel free to experiment with other fresh herbs like oregano, sage, or chives.

Ingredient Notes for Success:

• Potato Type: As mentioned earlier, Yukon Golds are highly recommended. If using Russets, consider parboiling them for a few minutes before roasting to help them become fluffier inside.
• Fresh Herbs: Using fresh herbs is key to the vibrant flavor of this dish. If you must use dried herbs, reduce the amount to about 1 teaspoon each of dried rosemary and thyme, and add a pinch of dried parsley at the end (dried parsley is less flavorful than fresh).
• Garlic Preparation: Minced or finely chopped garlic is best to ensure it distributes evenly and infuses the potatoes with flavor as they roast. You can also smash the garlic cloves and roast them whole for a milder, roasted garlic flavor.
• Oil Quality: Using good quality olive oil contributes to the overall flavor and texture. Don’t be afraid to use a generous amount of oil to ensure crispy potatoes.
• Salt Timing: Salting the potatoes properly is crucial. Salting them before roasting draws out moisture, helping them crisp up. You can also add a final sprinkle of salt after roasting if needed.

Instructions

Follow these step-by-step instructions to create perfectly roasted Garlic Herb Potatoes every time:

1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). This high temperature is essential for achieving crispy potatoes. Place a large baking sheet in the oven while it preheats. This ensures the baking sheet is hot when the potatoes are added, helping them start crisping immediately. Using a dark metal baking sheet will also promote better browning.
2. Prepare the Potatoes: Wash the potatoes thoroughly under cold water. There’s no need to peel Yukon Gold or red potatoes if you prefer the skin on, which adds extra flavor and texture. For Russet potatoes, peeling is optional. Cut the potatoes into uniform 1-inch cubes. Ensuring even-sized pieces is crucial for even cooking. Larger pieces will take longer to cook and may not crisp up as well, while smaller pieces might burn.
3. Prepare the Garlic and Herbs: Peel and mince or finely chop the garlic cloves. Finely chop the fresh rosemary, thyme, and parsley. It’s important to chop the herbs finely so they distribute evenly and release their flavors fully during roasting.
4. Toss Potatoes with Oil, Garlic, and Herbs: In a large bowl, combine the cubed potatoes, olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Toss everything together thoroughly with your hands or a large spoon until the potatoes are evenly coated with the oil and seasonings. Make sure every potato piece is glistening with oil and coated in herbs and garlic. This ensures maximum flavor and crispiness.
5. Arrange Potatoes on Hot Baking Sheet: Carefully remove the preheated baking sheet from the oven. Spread the seasoned potatoes in a single layer on the hot baking sheet. Avoid overcrowding the pan. Overcrowding will steam the potatoes instead of roasting them, resulting in soggy potatoes. If necessary, use two baking sheets to ensure the potatoes are in a single layer.
6. Roast the Potatoes: Place the baking sheet with potatoes back into the preheated oven. Roast for 30-40 minutes, flipping the potatoes halfway through, or until they are golden brown and crispy on the outside and tender on the inside. Flipping the potatoes halfway ensures even browning on all sides. The roasting time may vary slightly depending on your oven and the size of the potato cubes. Start checking for doneness around 30 minutes.
7. Check for Doneness: To check if the potatoes are done, pierce a piece with a fork. It should be easily pierced and feel tender inside. The outsides should be golden brown and crispy. If the potatoes are browning too quickly before they are cooked through, reduce the oven temperature to 375°F (190°C) and continue roasting until tender.
8. Add Parsley and Serve: Once the potatoes are roasted to perfection, remove them from the oven. Immediately sprinkle the chopped fresh parsley over the hot potatoes and toss gently to combine. The heat from the potatoes will slightly wilt the parsley and release its fresh aroma.
9. Serve Immediately: Serve the Garlic Herb Roast Potatoes immediately while they are hot and crispy. They are best enjoyed fresh out of the oven. They can be served as a side dish with a variety of main courses, or even as a delicious snack on their own.

Tips for Extra Crispy Roast Potatoes:

• Parboiling (Optional for Russets): For extra fluffy insides and crispy outsides, especially with Russet potatoes, consider parboiling them for 5-7 minutes before roasting. Drain them well and let them steam dry for a few minutes before tossing with oil and seasonings.
• Don’t Overcrowd the Pan: As mentioned before, overcrowding leads to steaming instead of roasting. Use a large enough baking sheet or two baking sheets to ensure a single layer.
• Hot Oven and Hot Baking Sheet: Preheating the oven to a high temperature and preheating the baking sheet are crucial for achieving crispiness.
• Turn Up the Heat (Optional): For the last 5-10 minutes of roasting, you can increase the oven temperature to 425°F (220°C) or even broil for a minute or two (watch carefully to prevent burning) to achieve extra browning and crispiness.
• Use Enough Oil: Don’t be shy with the olive oil. It’s essential for crisping and flavor.
• Let Them Rest (Slightly): After roasting, let the potatoes rest on the baking sheet for a minute or two before serving. This allows them to crisp up even further.

Nutrition Facts

(Estimated Nutrition Facts per Serving – based on 6 servings. Nutritional values can vary depending on potato type, oil amount, and serving size.)

Serving Size: Approximately 1 cup (about 1/6th of the recipe)
Servings Per Recipe: 6

• Calories: Approximately 250-300 calories
• Total Fat: 12-15g
  • Saturated Fat: 2-3g
  • Monounsaturated Fat: 8-10g
  • Polyunsaturated Fat: 1-2g
• Cholesterol: 0mg
• Sodium: 250-350mg (depending on salt added)
• Total Carbohydrates: 35-40g
  • Dietary Fiber: 3-4g
  • Sugars: 2-3g
• Protein: 4-5g

Nutritional Highlights:

• Good Source of Potassium: Potatoes are a good source of potassium, an essential electrolyte for maintaining healthy blood pressure and muscle function.
• Source of Vitamin C: Potatoes contain Vitamin C, an antioxidant that supports the immune system.
• Source of Vitamin B6: Potatoes provide Vitamin B6, important for brain development and function.
• Dietary Fiber: Potatoes, especially with the skin on, offer dietary fiber, which aids in digestion and promotes satiety.
• Healthy Fats: Olive oil provides healthy monounsaturated fats, which are beneficial for heart health.
• Antioxidants: Herbs like rosemary and thyme are rich in antioxidants, which help protect cells from damage.

Note: These are estimated values. For precise nutritional information, you can use online nutrition calculators and input the specific ingredients you use. Roasting potatoes with olive oil is generally considered a healthier cooking method compared to frying, as it uses less oil and avoids added unhealthy fats.

Preparation Time

This recipe is relatively quick and easy to prepare, making it perfect for weeknight dinners or weekend gatherings.

• Prep Time: 15-20 minutes (This includes washing, chopping potatoes, mincing garlic, and chopping herbs)
• Cook Time: 30-40 minutes
• Total Time: 45-60 minutes

Tips to Speed Up Prep Time:

• Use a Food Processor (for Garlic and Herbs): If you have a food processor, you can use it to quickly mince the garlic and chop the herbs. Be careful not to over-process the herbs, as they can become bruised and lose flavor.
• Prepare Ingredients Ahead of Time: You can wash and chop the potatoes earlier in the day and store them in a bowl of cold water to prevent browning. You can also mince the garlic and chop the herbs ahead of time and store them in airtight containers in the refrigerator.
• Use Pre-Cut Potatoes (Not Recommended for Best Quality): While not ideal for the best texture and flavor, you can use pre-cut potatoes to save time. However, freshly cut potatoes roast best.

How to Serve

Garlic Herb Roast Potatoes are incredibly versatile and pair well with a wide variety of dishes. Here are some delicious serving suggestions:

• As a Side Dish for Main Courses:
  • Roasted Chicken or Turkey: A classic pairing! The crispy potatoes complement the juicy roasted poultry perfectly.
  • Steak or Roast Beef: Roast potatoes are a fantastic accompaniment to any grilled or roasted beef dish.
  • Pork Tenderloin or Chops: The herby potatoes enhance the flavor of pork beautifully.
  • Salmon or White Fish: Garlic Herb Roast Potatoes are a delicious and satisfying side for baked or grilled fish.
  • Vegetarian Mains: Serve them alongside roasted vegetables, lentil loaf, or a hearty vegetarian casserole.
• As Part of a Festive Meal:
  • Holiday Dinners (Thanksgiving, Christmas, Easter): These potatoes are a guaranteed crowd-pleaser for any holiday feast.
  • Sunday Roast: No Sunday roast is complete without crispy roast potatoes!
• As a Snack or Appetizer:
  • Serve them warm with a dipping sauce: Try aioli, garlic mayonnaise, ranch dressing, or even a simple ketchup.
  • Add them to a charcuterie board: Roast potatoes can add a warm and savory element to a charcuterie platter.
• Creative Serving Ideas:
  • Potato Bowls: Top a bowl of Garlic Herb Roast Potatoes with shredded cheese, sour cream, bacon bits, or chili for a loaded potato bowl.
  • Potato Hash: Use leftover roast potatoes to make a delicious breakfast hash with eggs, onions, and peppers.
  • Potato Salad Variation: Chop up the roast potatoes and use them in a warm potato salad with a vinaigrette dressing.

Serving Tips:

• Serve Hot: Roast potatoes are best served immediately while they are hot and crispy.
• Garnish: Garnish with extra fresh parsley or a sprinkle of flaky sea salt before serving.
• Consider Dipping Sauces: Offer a variety of dipping sauces to complement the potatoes.
• Presentation: Arrange the roast potatoes attractively on a serving platter to enhance their appeal.

Additional Tips for Perfect Garlic Herb Roast Potatoes

Elevate your Garlic Herb Roast Potatoes to the next level with these five essential tips:

1. Choose the Right Potato Type: As emphasized throughout, selecting the right potato variety is crucial. Yukon Golds are your best bet for a balance of creamy interior and crispy exterior. Russets, while great for fluffiness, may require parboiling for optimal crispness. Avoid waxy potatoes like red bliss if you are aiming for maximum crispiness, as they tend to stay firmer. Experiment with different potato types to find your personal preference, but start with Yukon Golds for guaranteed success.
2. Don’t Skimp on the Oil and Fat: Fat is your friend when it comes to achieving crispy roast potatoes. Olive oil is a healthy and flavorful choice, but you can also use other high-heat oils like avocado oil or even rendered animal fats like duck fat or beef tallow for extra richness and crispiness (though these will alter the flavor profile). Ensure the potatoes are generously coated in oil to promote browning and crisping. Don’t be afraid to use slightly more oil than you think you need.
3. Ensure Even Potato Size and Single Layer Roasting: Consistent potato size is paramount for even cooking. Aim for roughly 1-inch cubes. Unevenly sized pieces will cook at different rates, resulting in some being undercooked and others overcooked or burnt. Similarly, roasting the potatoes in a single layer is non-negotiable for crispiness. Overcrowding the pan traps steam and prevents browning. Use a large baking sheet or two if necessary to ensure ample space for the potatoes to roast without steaming.
4. Preheat the Baking Sheet and Oven Thoroughly: Starting with a hot baking sheet and a fully preheated oven is key to initiating the crisping process immediately. Placing the potatoes on a cold baking sheet will cause them to steam initially before they start to roast, which can hinder crispiness. Let the oven and baking sheet preheat for at least 15-20 minutes to ensure they are at the optimal temperature before adding the potatoes.
5. Don’t Over-Flip and Resist Peeking Too Often: While flipping the potatoes halfway through roasting is important for even browning, avoid flipping them excessively. Each time you flip, you release heat from the oven and potentially disrupt the crisping process. Similarly, resist the urge to open the oven door too frequently to peek at the potatoes, as this also lowers the oven temperature and extends cooking time. Trust the roasting process and check for doneness around the 30-minute mark, then flip and continue roasting until golden brown and crispy.

Frequently Asked Questions (FAQ)

Here are some common questions people ask about making Garlic Herb Roast Potatoes:

Q1: Can I use dried herbs instead of fresh herbs?
A: While fresh herbs are highly recommended for the best flavor, you can use dried herbs in a pinch. Use about 1 teaspoon each of dried rosemary and thyme, and a pinch of dried parsley (dried parsley is less flavorful than fresh, so use sparingly or omit if you don’t have fresh). Keep in mind that dried herbs have a more concentrated flavor, so use less than fresh herbs.

Q2: Can I make these roast potatoes ahead of time?
A: Roast potatoes are best served fresh and hot for optimal crispiness. However, you can prepare the potatoes (wash, chop) and the herb-garlic mixture ahead of time and store them separately in the refrigerator. Toss them together and roast just before serving. If you need to make them fully ahead, they will lose some crispness as they cool. You can try reheating them in a hot oven or air fryer to crisp them up slightly, but they won’t be quite as good as freshly roasted.

Q3: My roast potatoes are not crispy. What did I do wrong?
A: Several factors can lead to soggy roast potatoes. The most common culprits are:
* Overcrowding the pan: Potatoes need space to roast and crisp.
* Not enough oil: Fat is essential for crisping.
* Oven temperature too low or not preheated: A high oven temperature is crucial.
* Not using a hot baking sheet: Starting with a hot baking sheet helps initiate crisping immediately.
* Flipping too often: Excessive flipping can release heat and disrupt crisping.
* Potato type: Using waxy potatoes or not parboiling Russets can also affect crispiness.
Review the “Tips for Extra Crispy Roast Potatoes” section for detailed guidance.

Q4: Can I add other vegetables to roast with the potatoes?
A: Yes, you can roast other vegetables alongside the potatoes. Good options include carrots, onions, bell peppers, broccoli, or Brussels sprouts. Consider the cooking time of the vegetables you choose and add them to the baking sheet at different times so they all cook evenly. Root vegetables like carrots and onions can be added at the same time as the potatoes, while softer vegetables like broccoli or bell peppers should be added later in the roasting process.

Q5: How do I store leftover roast potatoes?
A: Store leftover roast potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat them, the best method for regaining some crispness is to reheat them in a hot oven or air fryer at 375°F (190°C) for about 10-15 minutes, or until heated through and slightly crisp. Microwaving them will make them soft and soggy. Leftover roast potatoes are also great for adding to frittatas, omelets, or breakfast hashes.

Enjoy making and savoring these incredibly flavorful and crispy Garlic Herb Roast Potatoes! They are sure to become a beloved staple in your kitchen.

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