Herby Roast Potatoes Recipe
Introduction
Herby roast potatoes are a simple and delicious side dish that adds a flavorful twist to your meal. Crispy on the outside and tender on the inside, these potatoes are infused with aromatic herbs and golden olive oil.
Ingredients
- 1.5 pounds potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 2 tablespoons mixed fresh herbs (such as rosemary, thyme, and parsley), chopped
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Place the potato chunks in a pot of salted water and bring to a boil. Cook for 10 minutes until just tender, then drain and let them steam dry for a minute.
- Step 2: Toss the parboiled potatoes with olive oil, chopped herbs, salt, and pepper until evenly coated.
- Step 3: Spread the potatoes in a single layer on a baking tray. Roast in the oven for 30-40 minutes, turning them occasionally, until golden and crispy.
- Step 4: Remove from the oven and serve immediately garnished with extra fresh herbs if desired.
Tips & Variations
- Use a mix of herbs like rosemary and thyme for a classic flavor, or experiment with dill and oregano for something different.
- For extra crispiness, toss the potatoes with a little semolina or cornmeal along with the olive oil.
- You can also add garlic cloves before roasting for a fragrant boost.
Storage
Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispiness, as microwaving can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sweet potatoes instead?
Yes, sweet potatoes work well with this method. Adjust roasting time as needed since sweet potatoes tend to cook faster and can become mushy if overcooked.
Should I peel the potatoes?
Peeling is optional. Keeping the skins on adds texture and nutrients, but peeling results in a smoother, more uniform roast potato.
PrintHerby Roast Potatoes Recipe
Herby Roast Potatoes are crispy and golden on the outside, tender inside, and infused with the aromatic flavors of fresh herbs and olive oil. A perfect side dish to complement any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Ingredients
- 1.5 pounds (about 700g) potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp the potatoes.
- Prepare Potatoes: Peel and cut the potatoes into evenly sized chunks to ensure uniform cooking.
- Boil Potatoes: Parboil the potato chunks in salted boiling water for 8-10 minutes until they are just tender but not falling apart.
- Drain and Rough Up: Drain the potatoes well and shake them in the colander to roughen the edges; this helps create a crispy exterior.
- Toss with Oil and Herbs: In a large bowl, toss the potatoes with olive oil, chopped rosemary, thyme, salt, and pepper until evenly coated.
- Arrange on Baking Tray: Spread the potatoes out in a single layer on a baking tray lined with parchment paper or lightly greased to prevent sticking.
- Roast: Roast in the preheated oven for 35-40 minutes, turning halfway through, until the potatoes are golden brown and crispy.
- Serve: Remove from the oven and serve immediately as a flavorful side dish.
Notes
- For extra crispiness, use floury potatoes such as Russets or Maris Piper.
- You can add other herbs like parsley or oregano for varied flavor.
- Make sure not to overcrowd the baking tray to allow potatoes to roast evenly.
- Use a high smoke point oil like olive oil to get a good roast without burning.
- Parboiling the potatoes before roasting is key to achieving fluffy interiors and crispy edges.
Keywords: herby roast potatoes, crispy roast potatoes, rosemary potatoes, baked potatoes side dish, easy roast potatoes
