This recipe for roasted potatoes yields super crispy roasted potatoes that are flavored with garlic and herb-infused olive oil. These roasted potatoes make for a perfectly irresistible side dish that goes with just about anything!
Course: Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: best roasted potatoes recipe, crispy roasted potato recipe, easy crispy roasted potatoes, easy roasted potatoes, English roasted potatoes, homemade crispy potatoes, how to make crsipy roasted potatoes at home, how to make potatoes crispy, roasted potatoes
Author: Whitney Reist | Sweet Cayenne
2poundsRusset or Yukon Gold potatoes, cut into 2-inch pieces
1tablespoonfresh rosemary, finely minced
2teaspoonsfresh thyme, finely minced
3clovespeeled garlic, finely minced
Seasoned salt OR Kosher salt, to taste
Freshly-cracked black pepper, to taste
Preheat your oven to 450°F. Line a baking sheet with parchment paper and set aside.
Place the potato pieces in a microwave-safe dish or plate. Cover and steam for 8 minutes or until they are just fork-tender. Uncover the potatoes and let them cool for 5 minutes.
While the potatoes steam, combine the oil, rosemary, thyme, and garlic in a small saucepan. Heat over medium until the oil starts to smoke. Remove from heat and strain the oil with a fine mesh strainer. Set the oil aside and reserve the herb and garlic mixture.
Transfer the steamed potatoes to a large bowl. Give the bowl several good shakes to toss the potatoes round and roughen up the edges. Cover the bowl as you shake it, if needed, to keep them from spilling out.
Place the potatoes on a baking sheet lined with parchment paper. Drizzle the reserved olive oil over the potatoes. Sprinkle on seasoned salt or salt and black pepper to taste (I use about 2 teaspoons of salt and a teaspoon of pepper).
Roast for 20 minutes, remove from the oven to flip the potatoes, then roast an additional 10-20 minutes until golden brown and crispy. Toss the potatoes with reserved herbs and garlic, and serve right away.