Crispy Herb-Infused Roasted Potatoes
Discover the crispiest roasted potatoes you’ll ever make with this game-changing recipe! These herb-infused spuds are crunchy outside, fluffy inside, and bursting with flavor, thanks to a baking soda trick and herbed olive oil. Elevate your side dish game with these potatoes. Perfect with steak or chicken, this budget-friendly recipe is worth every minute of prep. Get the full scoop and make these addictive potatoes your family’s new favorite! (Don't forget - you can use that handy dandy double up the recipe button below!)
Equipment
- 1 Large Pot for Boiling Potatoes
- 1 Large Colander for Draining Potatoes
- 1-2 Large Sheetpans for Roasting Potatoes
- 1 Silicone Brush for spreading oil on the sheetpan
- 1 Large Spatula for flipping the potatoes
Ingredients
- 4 Lbs Russet Potatoes or Yukon Gold Peeled and cut into 2-3 inch chunks—russets for max crunch, Yukons for creamy vibes
- 2 Tbl Salt for boiling water
- ½ tsp Baking Soda your crispy secret weapon
- 5-6 Tbl Olive Oil
- Handful Fresh Herbs Of your choosing
- 3 Cloves Garlic Minced
- S&P Flaky Sea Salt for finishing is awesome
Instructions
- Get Ready: Preheat your oven to 450°F (or 400°F for convection). Peel and chop potatoes into chunky pieces. Rinse under cold water to remove excess starch.
- Choose your Olive Oil : Infuse olive oil with herbs as noted above or choose a purchased flavored olive oil.
- Boil with Science: In a large pot, combine 2 quarts cold water, kosher salt, baking soda, and potatoes. Start from cold for even cooking. Bring to a boil, then simmer until a knife slides in easily (about 10 minutes after boiling). Don’t overcook! Don't add Extra Baking Soda. More is NOT better. Keep the ratios if doubling etc.
- Prepare Baking Sheets: Use some of the oil and your silicone brush to lightly oil the baking sheet(s).
- Drain and Toss: Drain carefully in a colander, let sit for 30 seconds to steam off. Put back into the hot pot / stir and turn back on the heat for a minuter or two - you are working to get all the water to evaporates off your spuds. Transfer dry spuds to a large bowl, add the infused oil, pepper, and a pinch of salt if needed. Toss like you mean it until the edges are roughed up and coated and nice and scraggly.
- Roast to Crispy Glory: Spread evenly on one or two rimmed baking sheets (no crowding!). Roast for 20 minutes, flip with a spatula, and roast another 20-40 minutes until golden and crispy. Rotate pans if your oven’s spotty. After the first 20 min - you can better estimate how much additional time will be needed...
- Finish with Flair: Toss hot potatoes with reserved herbs/garlic from your infusion and fresh parsley. Sprinkle with flaky sea salt if you’re feeling fancy. Serve hot for maximum crunch.
Notes
Lastly - you can also use dried herbs. Just remember the safe substitution that 1 tsp dried == 1 Tbl Fresh Herbs. I just prefer fresh. And - one of my very favorite mistakes was that end of the bottle of purchased flavored olive oil dumping onto my sheet pan.... I'm sure those herbs were originally dried.
Just be happy and you do you ! Any which way these potatoes will rock.
Nutrition
Calories: 350kcalCarbohydrates: 55gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 2016mgPotassium: 1268mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 18mgCalcium: 43mgIron: 3mg
Tried this recipe?Let us know how it was!