Roasted Garlic and Herb Potatoes

These roasted potatoes deliver the ultimate combo: crispy edges, fluffy centers, and a savory garlic-herb aroma that makes them irresistible. They pair with everything from roast chicken to grilled fish and are easy enough for weeknights.

To achieve a crispy exterior, the key steps are drying the potatoes thoroughly, using a hot oven, and giving them room on the baking sheet. I also par-cook them briefly to jumpstart the tenderness inside. A finishing sprinkle of herbs adds freshness without burning in the oven.

Use Yukon Golds for a buttery flavor and reliable texture. If you use russets, cut slightly larger to avoid over-browning. Don’t skip tossing with a bit of cornstarch—it creates an extra-crisp crust without changing the flavor.

Ingredients

• 2 lbs Yukon Gold potatoes: Cut into 1-inch chunks.
• 2 tbsp olive oil: For roasting.
• 1 tbsp cornstarch: Optional for extra crispness.
• 3 cloves garlic: Minced.
• 1 tsp dried rosemary & 1 tsp thyme: Or fresh, chopped.
• Salt & pepper: To taste.
• Fresh parsley: For finishing.

Step-by-Step Instructions

Tips

• Dry Thoroughly: Moisture causes steaming instead of crisping.
• Hot Pan: Preheating the sheet helps set the crust.
• Don’t Crowd: Air circulation prevents soggy spots.

Common Mistakes

• Low Oven Temp: Leads to pale, soft potatoes.
• Too Much Garlic: Can burn; mince finely and distribute.
• Skipping Flip: Results in uneven browning.

Related Recipes

• Classic Skillet Chicken
• Lemon Parmesan Roasted Asparagus
• Grilled Salmon with Asparagus