Crispy Roasted Potatoes With Herb-Garlic Oil
If you’re looking for the ultimate crispy roasted potatoes, this recipe is exactly what you need. These potatoes come out beautifully golden, crunchy on the outside, and soft and fluffy on the inside—everything you want in the perfect side dish. The secret? A simple two-step method: boiling the potatoes first, then roasting them in a fragrant herb-garlic oil that adds incredible flavor.
Whether you serve them with roasted chicken, grilled steak, fish, or your favorite holiday meal, these crispy roasted potatoes are guaranteed to disappear fast.
Why These Are the Crispiest Roasted Potatoes
Achieving truly crispy roasted potatoes isn’t just about olive oil and a hot oven. Par-boiling the potatoes first helps soften the inside while creating a rough surface that crisps beautifully during roasting. This step helps the herb-garlic oil cling to each piece and ensures maximum flavor in every bite.
Here’s why boiling first makes a difference:
- Fluffy interior: Boiling gives the potatoes that tender, melt-in-your-mouth texture.
- Crispy edges: Rough surfaces allow the oil to settle into the crevices and caramelize.
- Evenly cooked: No raw centers or undercooked bites.
- Shorter roasting time: Less time in the oven, but better results.
Once they hit the oven, you get perfectly crispy roasted potatoes every single time.
Tips to make the perfect Crispy Roasted Potatoes
Want restaurant-style crispy roasted potatoes? These tips help guarantee that perfect crunch:
1. Don’t crowd the pan:
Give the potatoes room to breathe. Overlapping pieces will steam instead of crisp.
2. Roast at high heat (425°F):
Hotter temperature = crispier edges.
3. Wait before flipping:
Let the potatoes develop a crust before trying to turn them. If they stick, they’re not ready yet.
4. Use parchment paper or a lightly greased tray:
Prevents sticking and helps with even browning.
5. Coat well in the herb oil:
This creates the deeply golden, crispy finish.
Roasted Potatoes
4
servings10
minutes45
minutesKeep the screen of your device on
Ingredients
2 lb 2 Yellow Potatoes
10 10 Sage leaves, Fresh
10 10 Rosemary Sprigs, Fresh
10 10 Thyme Sprigs, Fresh
1/2 Cup 1/2 Extra Virgin Olive Oil
2 2 Cloves of Garlic
2 tbsp 2 Kosher Salt
Directions
- Peel and cut the potatoes into evenly sized chunks (about 1½ inches). Bring a large pot of water to a boil.
- Add the potatoes and cook for 8–10 minutes, until the edges begin to soften but the centers are still firm. Drain well and let them steam-dry for 1–2 minutes.
- In a food processor, add: Sage leaves, Rosemary leaves, Thyme leaves, Garlic cloves, ½ cup extra virgin olive oil, and salt. Blend until smooth and bright green.
- Transfer the drained potatoes to a bowl. Pour the herb oil over the potatoes. Toss very well, making sure every piece is coated in the green herb mixture.
- Transfer the seasoned potatoes to a large baking tray covered with parchment paper. Spread the potatoes in a single, uncrowded layer.
- Roast at 425°F (220°C) for 35–45 minutes, flipping halfway. They’re ready when deeply golden, crispy on the outside, and soft inside.
