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–+ servings
Anna

Crispy Herbs And Garlic Roasted Potatoes

5 from 1 vote
Roasted potatoes with herbs and garlic are a tasty side dish you'll love. They are easy to make in the oven, have a creamy texture on the inside, and crispy on the outside!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 Servings
Course: Side Dish
Cuisine: British
Calories: 416
Ingredients Equipment Method Nutrition

Ingredients
  

  • 12 potatoes halved or quartered if large
  • 1 tsp of salt
  • 1 tsp of baking soda
  • ¼ cup olive oil or other fat such as lard or duck
  • 2 tbsps garlic minced
  • 2 tbsps fresh rosemary or fresh thyme chopped
  • 1 tsp ground peppercorns
  • Salt and black pepper to taste
  • Handful of chopped fresh parsley leaves for garnish

Equipment

  • Large Saucepan
  • Small saucepan
  • Large baking dish
  • Spatula

Method
 

  1. Peel and cut the potatoes in half or quarters (if they are large).
  2. Wash the potatoes and add them to a large saucepan. Add enough water to cover the potatoes. Add the salt and baking soda. Bring to a boil, then reduce heat to a slow simmer and cook for 10-15 minutes. (Potatoes are ready when, you can easily pierce the potato with a fork.) Drain and let sit for a minute while the moisture evaporates.
  3. Preheat the oven to 220°C/430℉.
  4. Combine olive oil, garlic, rosemary (or thyme), and black peppercorns in a small saucepan and heat over medium heat. Stir constantly until the garlic begins to brown, about 2-3 minutes.
  5. Immediately pass the oil through a fine sieve over the potatoes. Add salt and pepper to taste, stir gently to coat.
  6. Shake gently the saucepan with potatoes so they hit all sides of the pot. This will loosen the outer layer of the potatoes and form a rough surface around each piece of potato.
  7. Transfer the potatoes to a large baking dish, spreading them out evenly. Transfer to the oven and bake, without stirring, for 30-40 minutes.
  8. Remove from the oven, and using a spatula or fork, flip the potatoes. Return to the oven and roast continue to roast them until the potatoes are nicely browned and crispy, another 30 to 40 minutes more.
  9. Transfer the potatoes to a large bowl and sprinkle them with the remaining garlic-rosemary mixture (optional) and chopped parsley. Mix well and season with more salt and pepper to taste. Serve immediately.

Nutrition

Serving: 1ServingCalories: 416kcalCarbohydrates: 76.3gProtein: 9gFat: 9.5gSaturated Fat: 1.4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.6gSodium: 627mgPotassium: 1847mgFiber: 10gSugar: 3.4gVitamin A: 533IUVitamin C: 93mgCalcium: 69mgIron: 4mg
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