Garlicky Crispy Potatoes with All The Herbs.
These Garlicky Crispy Potatoes with All The Herbs are bursting with flavor and perfectly crunchy. A must-try side that elevates any meal with fresh herbs and garlic!
Servings: 4 servings
Ingredients
- 2 pounds petite gold potatoes
- 1 teaspoon baking soda
- kosher salt adjust to taste
- black pepper adjust to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter can substitute with plant-based butter
- 4 cloves garlic minced
- ½ cup chopped fresh herbs such as basil, parsley, cilantro, dill, chives, and green onions
Instructions
- Rinse the petite gold potatoes under cold water to remove any dirt. Halve them and place them in a large pot. Fill the pot with water and add a generous pinch of kosher salt.
- Bring the pot to a boil over high heat. Once boiling, add the baking soda and boil for about 10-15 minutes, or until the potatoes are fork-tender but not falling apart.
- Carefully drain the potatoes in a colander and let them sit for a few minutes to dry out. This step is crucial for achieving a crispy exterior when roasting.
- Preheat your oven to 425°F (220°C). A hot oven is essential for a golden crisp.
- In a mixing bowl, combine the unsalted butter and minced garlic. Melt the mixture in the microwave or on the stovetop until the butter is fully melted. Stir in the chopped fresh herbs and season with salt and pepper.
- Place the dried potatoes on a baking sheet. Drizzle with olive oil and pour the garlic and herb mixture over the top. Toss gently to coat every potato.
- Spread the potatoes out in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Remove the potatoes from the oven and let them cool for a few minutes. Serve warm, garnished with additional fresh herbs if desired. Enjoy!
Equipment
- Large Pot
- Baking Sheet
- Paring Knife
- Mixing Bowl
- Spatula
Notes
- Choose potatoes of similar size to ensure even cooking.
- Experiment with different herbs like rosemary and thyme for variation.
- Let potatoes rest briefly after roasting to maintain crispiness.
- For a lighter version, substitute some or all butter with olive oil.
- Leftovers can be frozen and reheated to enjoy later.