I made these incredibly flavourful and crispy herb-roasted potatoes with garlic, parmesan, and fresh herbs. It was as simple as tossing, baking, and enjoying!
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Crispy Herb Roasted Potatoes
The potatoes are crispy from the edges and tender toward the centre and, and the fresh herbs and Parmesan cheese really give them an oh-so flavour. SO delicious!
I prefer to use Yukon Gold potato since it is perfect for roasting, and it cooks quickly. I also find that Russets are good for roasting as well, and it get crispy and golden brown.
Here are my secrets to crispy potatoes:
To make extra crispy roasted potatoes, I recommend broiling them for extra 3-4 minutes after baking to get the crispy exterior and lovely golden color.
Another method is to flip the potatoes on the other side and bake them for 4-5 minutes more. Also, don't overcrowd the baking sheet; make sure to arrange the potatoes on the baking sheet in a single layer.
Why You'll Love This Recipe
- A simple side dish made with a handful of ingredients.
- Easy weeknight dinner! It will be ready in just 40 minutes.
- An quick side dish that you can serve with Loaded Chicken Fajita Nachos, Baked Cornflake Chicken Nuggets or Seafood Gumbo.
- This dish can be made ahead of time, and it is excellent for meal prep.
- Kids love it.
Ingredients
Potatoes: I used Yukon Gold potato. You may also use small baby potatoes if you like.
Olive oil: Use extra virgin olive oil; it helps in making the potatoes crispy.
Parmesan: For flavor.
Herbs: Fresh thyme, fresh Parsley and dried oregano.
Fresh garlic: For the best taste, don't use the store-bought minced garlic.
Salt & black pepper
“See the recipe card for full information on ingredients and quantities.”
How To Make Herb Roasted Potatoes
First Step: Preheat the oven to 210C / 410F. Peel and cut the potatoes into small pieces about two-inch pieces. Then Mix olive oil, garlic, parmesan, oregano, thyme, salt and black pepper in a bowl.
Second Step: Toss the potatoes in the mixture, making sure they all coat evenly. Transfer the potatoes to a baking sheet.
Pro Tip: For best results, arrange the potatoes on the baking sheet in a single layer and don't overly crowd the baking sheet.
Third Step: Roast in the oven for 40-50 minutes. Then broil for extra 3-4 minutes until it becomes golden brown. Serve.
Pro Tip: Large potatoes tend to take more time to cook; You can use baby potatoes or chop the regular ones into small pieces.
Variations & Substitutions
- You may use any dried herbs you like if you don't have fresh herbs.
- Use fresh rosemary instead of thyme.
- To make this dish dairy-free, skip the Parmesan cheese.
Serving Ideas
There are lots of main dishes that go well with these crispy herb roasted potatoes, such as Lamb Seekh Kebab, Spicy Garlic Shrimp, Chicken Rogan Josh or Boom Boom Shrimp.
This dish also work wonderfully with 4 Cheese Mac And Cheese, Crispy Fried Chicken Burger and Chicken Puffs.
Recipe FAQs
To make herby potatoes, you can use fresh rosemary, fresh thyme, basil, Italian seasoning, paprika or cumin.
Yes, and you can reheat them in the oven or the air fryer.
When I bake or roast potatoes, I prefer to use Russets or red potatoes because they tend to become crispy on the outside and soft and fluffy on the inside more easily.
Yes, you can. Although it won't be as crispy when freezing. You can keep it in the freezer for 2-3 months.
Yes, you can. Mix the potatoes with oil, garlic and herbs, then put them in a single layer in the air fryer basket and then air fry for 15 to 20 minutes at 400 degrees F/ 200 degrees C.
More Easy Potato Recipes
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Crispy Herb Roasted Potatoes
Ingredients
- 1 kg potatoes
- ⅓ cup olive oil
- 8 cloves garlic , minced
- ¾ cip parmesan
- ½ teaspoon dried oregano
- 1 spring fresh thyme
- ½ teaspoon ground black pepper
- ¾ teaspoon salt
- 1 tablespoon fresh parsley , finely chopped
Instructions
- Preheat the oven to 210C / 410F. Peel and cut the potatoes into small pieces, about two-inch pieces.
- Then Mix olive oil, garlic, parmesan, oregano, thyme, salt and black pepper in a bowl. Toss the potatoes in the mixture, making sure they all coat evenly.⅓ cup olive oil, 8 cloves garlic, ¾ cip parmesan, ½ teaspoon dried oregano, 1 spring fresh thyme, ½ teaspoon ground black pepper, ¾ teaspoon salt
- Transfer the potatoes to a baking sheet.1 kg potatoes
- Roast in the oven for 40-50 minutes. Then broil for extra 3-4 minutes until it becomes golden brown. Garnish with parsley and serve.1 tablespoon fresh parsley
Notes
- For best results, arrange the potatoes on the baking sheet in a single layer and don't overly crowd the baking sheet.
- To make extra crispy roasted potatoes, I recommend broiling them for extra 3-4 minutes after baking to get the crispy exterior and lovely golden color.
- Another method is to flip the potatoes on the other side and bake them for 4-5 minutes more. Also, don't overcrowd the baking sheet; make sure to arrange the potatoes on the baking sheet in a single layer.
Isabela says
Extra crispy and so delicious! Easy side dish.
Renee says
I loved these roasted potatoes because they were crispy and golden brown on the outside, so soft on the inside.
Mai says
These roasted potatoes are so delicious and packed with amazing flavours!
Victoria says
I made this potatoes and it turned out extra crispy as I like it.