The perfect side dish to any meal are these garlic and herb roast potatoes! Learn the trick to making insanely crispy and perfect roast potatoes every, single time!
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Roasted potatoes are quintessentially the most popular side dish at any dinner table. But garlic and herb roasted potatoes…those babies take the cake. I have searched far and wide for a consistent recipe that will render perfectly crispy potatoes every time… and I finally figured out the trick just few years ago…well technically my mother in law did.
She was the one that told me about these gorgeous Garlic Butter Roasted Potatoes and I realized that one of the tricks was…parboiling.
I have found that sometimes the simplest foods are the hardest to master. I cannot even explain how many of my clients complain that their potatoes are never crispy enough. Well friends…I have the perfect solution for you for the ultimate roasted potatoes and it’s the simplest one yet.
- The Potato: Potatoes do make the difference. The goal here is to have creamy insides and crispy outsides and that is achieved with sweet and yellow Yukon Golds. They are perfectly tender and buttery on the insides when cooked up and make for incredibly delicious roasted potatoes!
- Parboiling and Shaking: First we parboil the potatoes in alkaline water…meaning we added salt and baking soda for about 10 minutes. This is one of the secrets here. It allows for a beautifully golden crust because they break up nicely. Once they are fork tender, they are drained and then placed back in their pot. They are then shaken up real good in the pot to create uneven and scuffed up edges, you essentially want almost a mashed potato exterior mush on the outside of the potatoes. This will create perfect little spots to get crispy and gorgeous.
- Roasting: Since our potatoes are already done we are not looking for a long cooking time. Therefore we can roast them high and fast. I roasted them at 400 degrees for only about 25 minutes total, rotating them half way through.
- The Garlic Butter: Butter has a low smoke point, meaning that if we cook with it at 400 degrees for 25 minutes, it WILL BURN and that is not a plus. So instead we use a bit of oil and add in our garlic butter the last 5 minutes. Then we have delicious garlic flavor without any of it burning up. Major yums.
There is no dinner at my house,be it a fancy holiday dinner or just a typical Friday night dinner with friends, that does not include some sort of potato on the dinner table. And these roasted potatoes are perfection for just that. Quick to make and ridiculously garlicky, they are just the ultimate dinner time side!
I was test running my Red Wine Braised Instapot Brisket this week and served it up along side with these gorgeous roasted potatoes. The munchkin and I both devoured our plates and she showed me what a perfect vehicle these taters are for mopping up the extra sauce from the brisket!
Garlic and Herb Roast Potatoes
- Kosher salt
- 1/2 teaspoon baking soda
- 4 poundsYukon Gold potatoes peeled and cut into quarters, or smaller, depending on their size
- 3 tablespoons olive oil
Garlic and Herb Butter
- 2 tbsp of herbs of choice thyme, rosemary, parsley etc.
- 3 medium cloves garlic minced on a microplane
- 3 tbsp butter
- salt and pepper to taste
- Bring a large pot of water to a boil.
- Add Kosher salt and baking soda.
- Add potatoes and boil for about 10 minutes or until fork tender
- In the meantime combine, butter, herbs and some salt and pepper in a microwave safe bowl. Heat in 30 second increments until melted through. Set aside.
- Preheat oven to 400 degrees.
- Strain potatoes well and add back into its pot. Allow to stand for 2 minutes so all the steam water dries out.
- Place a lid over the pot and shake it up well. You want to create some jagged edges and a mush around the potatoes.
- Toss in the olive oil and place onto a baking sheet. Roast for 15 minutes and rotate the potatoes so that they all get even coverage.
- After 10 minutes, remove the pan out of the oven and toss potatoes in the garlic butter.
- Roast for 5 more minutes and serve.
2. I did not peel the potatoes this time around because I was in a rush for a hungry munchkin. It still rendered pretty crispy results. However, if you want the ultimate crispiness, make sure to peel them.