Go Back

Crispy Golden Potato Roast

A simple yet flavorful roasted potato dish infused with garlic and herbs, perfect for busy nights or dinner parties.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Potato Ingredients
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks Uniform pieces ensure even cooking.
Herbs and Seasonings
  • 3 tablespoons olive oil Provides flavor and helps crisp the potatoes.
  • 2 tablespoons unsalted butter, melted For richness.
  • 3 cloves garlic, minced Essential for flavor.
  • 1 tablespoon fresh rosemary, finely chopped Or 1 teaspoon dried rosemary.
  • 1 tablespoon fresh thyme, finely chopped Or 1 teaspoon dried thyme.
  • 1 teaspoon kosher salt Adjust to taste.
  • 0.5 teaspoon freshly ground black pepper
  • pinch smoked paprika or chili flakes (optional) For an extra kick.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper if using.
  2. Peel (optional) and cut the potatoes into 1-inch chunks.
  3. Parboil the potatoes in salted boiling water for 8 minutes until just starting to soften but still firm.
  4. Drain the potatoes well, then shake in the colander to roughen the edges.
Cooking
  1. In a large bowl, combine olive oil, melted butter, minced garlic, rosemary, thyme, salt, and pepper. Toss the potatoes gently until coated.
  2. Spread the potatoes in a single layer on the baking sheet, leaving space between pieces.
  3. Roast in the oven for 40-45 minutes, turning every 15 minutes to brown all sides evenly.
  4. Check tenderness by piercing with a fork; roast an additional 5-10 minutes if needed.
  5. Serve immediately, optionally garnished with extra fresh thyme or rosemary.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for 2 months. Reheat in the oven to regain crispiness.