Crispy Herb Roast Potatoes are one of those simple yet incredibly satisfying dishes that can make any meal feel like a celebration. There’s something magical about the way the potatoes crisp up on the outside while staying fluffy on the inside. When you roast them with a handful of fresh herbs like rosemary and thyme, the aroma that fills your kitchen is just irresistible. Crispy Herb Roast Potatoes are the perfect side dish for a Sunday roast or any casual dinner, and they’re so easy to prepare.
The Secret to Crispy Potatoes
The key to making the perfect Crispy Herb Roast Potatoes is in the preparation. First, you need to choose the right type of potato. I prefer using Yukon Gold or russet potatoes because they hold up well during roasting and have the right balance of fluffiness and crispiness. After cutting the potatoes into bite-sized pieces, tossing them in olive oil, salt, and pepper is a must. But the real magic happens when you sprinkle in the fresh herbs—rosemary, thyme, or even some garlic if you’re feeling adventurous.
The Roasting Magic
Once your Crispy Herb Roast Potatoes are prepped, it’s time to roast them in a hot oven. The high heat helps create that beautiful golden crust. It’s important to flip the potatoes halfway through the roasting time to make sure they get crispy on all sides. The smell in your kitchen as the potatoes roast is one of those little joys that makes cooking so rewarding. When they come out of the oven, they should be golden and crisp, ready to be enjoyed.
Serving and Enjoying
Crispy Herb Roast Potatoes go perfectly with just about anything. Whether you’re serving them with a juicy roast chicken, a tender steak, or even a vegetarian dish, they always make the meal feel complete. I love to finish them off with a light drizzle of olive oil and a sprinkle of sea salt to enhance that crispy texture. Crispy Herb Roast Potatoes are a dish that everyone loves, and trust me, they’ll disappear from the table faster than you can say “seconds, please!”
Table of Contents
Chef’s Notes- Crispy Herb Roast Potatoes
- Drying Potatoes for Extra Crispiness: After boiling the potatoes, allow them to cool and dry slightly in the colander. If possible, refrigerate the potatoes uncovered for a couple of hours (or even overnight) before roasting. This will help the edges dry out and become extra crispy during roasting.
- Choosing the Right Potatoes: Yukon Gold potatoes are ideal for this recipe because of their creamy texture and ability to crisp up well. However, Russet or red potatoes can also work in a pinch. Just keep in mind that different varieties might result in slightly different textures.
- Herb Variations: If fresh herbs aren’t available, you can use dried herbs instead. Use half the amount of dried herbs compared to fresh, as dried herbs are more concentrated.
- Avoid Overcrowding the Pan: To ensure the potatoes crisp up properly, don’t overcrowd the roasting pan. If necessary, roast in batches or use a larger pan. This ensures the hot oil can circulate around each potato piece, making them crispy all over.
- Tossing for Even Roasting: Gently toss the potatoes in oil and herbs to ensure an even coating. Turn them halfway through the roasting process to promote even browning on all sides.
- Seasoning to Taste: Add sea salt to taste just before serving, so the potatoes stay crisp. You can also experiment with a sprinkle of garlic powder, smoked paprika, or nutritional yeast for additional flavor layers.
- Check for Doneness: Potatoes are ready when they are golden brown and crispy on the outside, with a fluffy interior. You can test by piercing a potato with a fork – it should be tender inside but crispy on the outside.
Crispy Herb Roast Potatoes
Discover the ultimate crispy herb roast potatoes that elevate any meal! Bursting with fresh thyme, rosemary, and parsley, these golden delights are perfect for festive gatherings or a comforting Sunday roast. Expertly seasoned and perfectly crisped, they bring a burst of flavor and texture to your table. Whether you’re hosting a holiday feast or enjoying a cozy family dinner, these vegan roasties are sure to impress and satisfy. Join countless others in making this irresistible side dish a staple in your culinary repertoire!
4
servings10
minutes1
hour30
minutes250
kcal1
hour40
minutesKeep the screen of your device on
Ingredients
4 medium-sized Yukon Gold potatoes peeled and cut into halves or quarters based on size
2 tablespoons fresh rosemary finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons fresh parsley chopped
1/2 cup sunflower oil
1 teaspoon sea salt
- Alternative Ingredients:
Potatoes: Yukon Gold can be replaced with Russet or red potatoes.
Sunflower Oil: Substitute with olive oil for a richer flavor or avocado oil for high-heat cooking.
Fresh Herbs: If unavailable dried herbs can be used (use half the amount).
Sea Salt: Use kosher salt or Himalayan pink salt as alternatives.
Directions
- Begin by placing the chopped potatoes into a large pot filled with cold, salted water along with the fresh herbs. Bring the mixture to a boil, then reduce to a simmer. Let the potatoes cook gently for about 8 to 10 minutes until they are tender but still firm. This ensures they hold their shape during roasting.
- Carefully drain the potatoes using a colander without agitating them to keep them intact. Allow the potatoes to cool slightly on the colander. If preparing in advance, spread them out on a tray in a single layer and refrigerate uncovered for up to two days to dry out the edges, enhancing crispiness.
- Preheat your oven to 400°F (200°C). Pour the sunflower oil into a deep roasting pan, ensuring it’s about 1/4 inch deep. Place the pan in the oven for 5 minutes to heat the oil. Once heated, gently add the potatoes and herbs to the oil, tossing them to ensure each piece is well-coated. Roast in the oven for 40 minutes.
- After the initial roasting, remove the pan from the oven and turn the potatoes to promote even cooking. Return the pan to the oven and roast for an additional 20 minutes.
- Increase the oven temperature to 430°F (220°C). Roast the potatoes for a final 20 minutes or until they achieve a beautiful golden-brown and crunchy exterior. Once done, sprinkle with sea salt to taste before serving.
Equipment
- roasting pan
- colander
- mixing bowls
- measuring cups and spoons
- oven
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 700mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 3g
- Protein: 4g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 30mg
- Iron: 1.5mg
FAQ- Crispy Herb Roast Potatoes
Can I use olive oil instead of sunflower oil?
Yes, olive oil can be used in place of sunflower oil. Olive oil will add a richer flavor, but it may not handle high temperatures as well as sunflower oil, so be mindful of the roasting time and temperature.
Can I make these potatoes ahead of time?
Yes! After boiling and draining the potatoes, you can refrigerate them uncovered for up to 2 days to dry out the edges. Then, simply roast them when you’re ready to serve.
Why are my potatoes not getting crispy?
Ensure that the potatoes are properly dried before roasting. If there’s too much moisture, they will steam rather than crisp. Also, avoid overcrowding the pan, as this can lead to steaming instead of roasting.
Can I add other vegetables to the roasting pan?
Yes! You can add other vegetables such as carrots, parsnips, or Brussels sprouts to the pan. Just ensure that the veggies are cut to a similar size for even cooking.
How do I store leftovers?
Leftover crispy herb roast potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven (about 400°F) for 10-15 minutes to bring back the crispiness.
