Garlicky Crispy Potatoes with All The Herbs Recipe
This recipe features garlicky crispy petite gold potatoes roasted to golden perfection and tossed with a vibrant mix of fresh herbs. The potatoes are parboiled with baking soda to achieve a wonderfully crispy exterior, then roasted in olive oil and finished with a fragrant garlic butter and an aromatic herb blend, making a perfect side dish bursting with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes and Seasoning
- 2 pounds petite gold potatoes, halved
- ½ teaspoon baking soda
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats and Flavorings
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
Herbs
- ⅔ cup chopped fresh herbs (such as basil, parsley, cilantro, dill, chives, green onions)
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to prepare for roasting the potatoes later.
- Boil the potatoes: In a large pot, bring water to a rolling boil. Add halved potatoes, baking soda, and generous pinches of kosher salt. Boil for 10 to 12 minutes until potatoes are just fork tender but not fully cooked.
- Drain and rough up the potatoes: Drain the potatoes and put them back into the pot for 1 minute to dry off excess moisture. Transfer them to a significantly larger bowl, drizzle olive oil, season with salt and pepper, then shake the bowl vigorously to roughen the potato surfaces and create a pasty coating. This texture helps create crispiness during roasting.
- Roast the potatoes: Spread the potatoes in a single layer on a baking sheet. Roast in the oven for 20 minutes, then shake and flip the potatoes to ensure even browning. Continue roasting for an additional 15 to 20 minutes or until deeply golden and crispy. Monitor closely to avoid burning.
- Prepare garlic butter: While roasting, melt the unsalted butter in a saucepan over low heat. Add the minced garlic, allowing it to infuse the butter gently, then turn off the heat to prevent burning the garlic.
- Mix the herbs: Chop the fresh herbs finely and combine them in a small bowl.
- Finish and serve: Remove the roasted potatoes from the oven and transfer them to a large serving plate. Drizzle the garlicky butter evenly over the potatoes, sprinkle the chopped herbs on top, and toss gently to coat everything well. Serve immediately to enjoy the potatoes at their crispiest.
Notes
- Boiling the potatoes with baking soda breaks down their surface starches, which is key to achieving a crispy crust when roasted.
- Use a large bowl to toss the potatoes after boiling to give them enough space to roughen without breaking apart too much.
- Feel free to adjust the herb combination based on preference or availability; fresh, tender herbs work best for flavor and color.
- Serve these potatoes immediately for the best texture as they can lose crispiness if left to sit.
- This recipe can be doubled easily; just use a larger roasting pan or roast in batches.
