Crispy Garlic & Herb Roasted Potatoes

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Crispy Garlic & Herb Roasted Potatoes

Description

These aren’t your average soggy sheet-pan spuds. By using a specific parboiling technique (boiling them briefly before roasting), we create a starchy “slurry” on the surface of the potatoes. When this hits hot oil in the oven, it dehydrates into an extra-thick, crunchy shell. Finished with a sizzle of garlic and fresh herbs, they are the ultimate crowd-pleasing side.

Full Recipe

  • Prep time: 15 minutes

  • Cook time: 45–50 minutes

  • Servings: 4 to 6 people

Ingredients

  • Potatoes: 3 lbs (1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks.

  • Fat: 1/3 cup Extra Virgin Olive Oil or Duck Fat (for ultimate flavor).

  • Aromatics: 5–6 cloves of garlic, minced or smashed.

  • Herbs: 2 tbsp fresh rosemary and 1 tbsp fresh thyme, finely chopped.

  • The Secret Ingredient: 1/2 tsp Baking Soda (added to the boiling water).

  • Seasoning: Kosher salt and freshly cracked black pepper.

  • Garnish: A handful of fresh parsley, chopped (as seen in the photo).

Instructions

  1. Parboil: Preheat your oven to 230°C (450°F). Boil a large pot of water with a generous pinch of salt and the baking soda. Add potatoes and simmer for about 10 minutes until the outsides are softened but the centers are still firm.

  2. The “Rough Up”: Drain the potatoes and let them steam-dry in the pot for 1 minute. Shake the pot vigorously! You want the edges of the potatoes to look smashed and “fuzzy”—this creates the surface area for the crunch.

  3. Infuse & Coat: In a small pan, heat the oil with the garlic, rosemary, and thyme over medium heat until the garlic just starts to turn golden. Strain the oil into the potato pot (save the fried garlic/herbs for later). Toss the potatoes to coat thoroughly.

  4. Roast: Spread the potatoes onto a large baking sheet (do not overcrowd!). Roast for 20 minutes, then flip. Roast for another 20–30 minutes until deep brown and crispy.

  5. Finish: Toss the hot potatoes with the reserved fried garlic and herbs, plus fresh parsley and more salt if needed.

Notes & Tips

  • Why Baking Soda? It breaks down the potato’s pectin and draws starch to the surface, which is the key to that “glass-like” crunch.

  • Crowding is the Enemy: If potatoes are too close together, they will steam instead of roast. Use two trays if necessary.

  • High Heat: Don’t be afraid of the 230°C (450°F) temperature. Potatoes need high heat to crisp up before the insides overcook.

Nutritional Info (Per Serving)

  • Calories: ~240 kcal

  • Carbohydrates: 32g

  • Fat: 12g (mostly healthy fats from olive oil)

  • Fiber: 4g

  • Potassium: 800mg (Potatoes are a powerhouse for heart-healthy potassium!)

Health Benefits

  • High in Potassium: Helps regulate blood pressure and muscle function.

  • Vitamin C: Great for immune support; much of it is retained even after roasting.

  • Garlic & Herbs: Provide antioxidants and anti-inflammatory properties without adding sodium.

Q&A

Q: Can I use dried herbs? A: Yes, but use about 1/3 of the amount. Fresh herbs provide a much brighter flavor and better visual appeal (like the green flecks in the photo).

Q: Why are my potatoes sticking to the tray? A: You likely tried to flip them too early. Potatoes “release” from the pan naturally once the bottom crust has fully formed.

Q: Can I make these in an Air Fryer? A: Absolutely! Follow the parboiling steps, then air fry at 200°C (400°F) for 15–20 minutes, shaking the basket halfway through.

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