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There’s something about roasted potatoes that just feels like a warm hug on a plate, isn’t there? But these aren’t just any roasted potatoes. We’re talking about Garlic Herb Roasted Potatoes — the kind with impossibly crispy, golden-brown edges, fluffy and tender insides, and a fragrant, savory coating of garlic and fresh herbs that will make your entire kitchen smell like a dream. Honestly, this is the side dish that often steals the show from the main event. The secret isn’t a complicated one; it’s all about a few simple techniques. We’re going to parboil the potatoes first to get that perfect fluffy texture, then rough them up a bit to create maximum surface area for all that crispiness. Tossed generously with good olive oil, plenty of fresh garlic, and a mix of rosemary and thyme, these potatoes roast up into something truly special. They’re the ultimate crowd-pleaser, whether it’s a casual weeknight dinner or your holiday table centerpiece.

Recipe Overview

Why You’ll Love This Garlic Herb Roasted Potatoes

The Ultimate Texture Combo. You get that incredible, shatteringly crisp exterior that gives way to a cloud-like, fluffy interior. It’s a textural experience that is deeply satisfying in every single bite.
Insanely Fragrant and Flavorful. The combination of fresh garlic and herbs isn’t just a background note here — it’s the star. The aroma that fills your kitchen is honestly half the reward.
Surprisingly Simple to Master. While they taste like they came from a fancy bistro, the process is really straightforward. A little patience and a few key steps are all you need for potato perfection.
Incredibly Versatile. These potatoes are the perfect partner for almost any protein you can think of, from a simple roasted chicken to a fancy leg of lamb. They just work.

Ingredients & Tools

1.5 kg Maris Piper or Yukon Gold potatoes
4 tbsp extra virgin olive oil
6 cloves garlic, finely minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp sea salt, plus more to taste
1/2 tsp freshly cracked black pepper
1/2 tsp smoked paprika (optional, for a hint of color and warmth)

Tools: A large pot, a colander, a large mixing bowl, a sturdy baking sheet (don’t use a dark one, it can burn the bottoms!), and some parchment paper.

Don’t be tempted to skip the fresh herbs for dried — the flavor difference is night and day. And using a starchy potato like Maris Piper or Yukon Gold is key for that fluffy interior and crispy outside.

Nutrition (per serving)

Calories: 245 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 38 g
Fiber: 4 g

Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes

Before You Start: Tips & Ingredient Notes

Potato choice is everything. You want a floury, starchy potato that will fluff up when parboiled and crisp up beautifully. Waxy potatoes will hold their shape but won’t give you that desired fluffy interior.
Don’t rush the parboiling. This step is non-negotiable for the perfect texture. It’s what creates a soft, steam-filled inside that pushes outwards during roasting, creating craggy, crisp edges.
Be generous with the oil. It might seem like a lot, but the oil is what conducts the heat and creates that glorious, all-over crispiness. It also helps the herbs and garlic to toast and become fragrant, not burn.
Give them space on the pan. Crowding is the enemy of crispiness. If the potatoes are too close together, they’ll steam instead of roast. Using a large enough baking sheet is crucial.

How to Make Garlic Herb Roasted Potatoes

Step 1: First, preheat your oven to 220°C (200°C fan)/425°F. This high heat is essential for getting that initial blast of heat to kickstart the crisping process. While it’s heating, scrub your potatoes clean. You can peel them if you prefer, but leaving the skin on adds great texture and nutrients. Cut them into even, bite-sized chunks, about 4-5 cm in size. The key is uniformity so they all cook at the same rate.

Step 2: Now, for the secret weapon: parboiling. Place your potato chunks in a large pot and cover them with cold, well-salted water—it should taste like the sea. Bring this to a boil over high heat, then reduce to a simmer. Cook for about 8-10 minutes. You’re not cooking them through; you just want them to be tender on the outside but still firm in the center. A fork should pierce the edge with a little resistance.

Step 3: This next step is where the magic happens for the crispy edges. Carefully drain the potatoes into a colander and let them steam dry for a minute or two. Then, give the colander a few good, vigorous shakes. You’ll notice the surfaces of the potatoes becoming roughed up and fluffy—this is exactly what you want! Those tiny, mashed-potato-like bits are going to become the crispiest parts.

Step 4: In your large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and that optional smoked paprika. The smell at this stage is already incredible. Add the roughed-up, still-warm potatoes to the bowl. Using a large spoon or your hands (carefully, they’re warm!), toss everything together until every single potato piece is glistening and thoroughly coated in the herby, garlicky oil.

Step 5: Line your baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze. Tip the potatoes onto the sheet and spread them out into a single layer, making sure they aren’t touching. This space is their golden ticket to crispiness, not steaminess. Pop the tray into the preheated oven, right in the middle.

Step 6: Roast for 20 minutes, then it’s time for the first flip. You’ll see the bottoms starting to turn a beautiful golden brown. Use a spatula to turn and shuffle the potatoes around. This ensures even cooking and color on all sides. Return them to the oven for another 20-25 minutes. Keep an eye on them towards the end—they’re done when they are deep golden brown and irresistibly crispy all over.

Step 7: Once out of the oven, let the potatoes rest on the tray for about 2-3 minutes. This allows them to set and become even crispier. Give them a final taste and sprinkle with a little extra flaky sea salt if you like. Serve them immediately while they are hot, crispy, and at their absolute best.

Serving Suggestions

Complementary Dishes

Herb-Roasted Chicken — The classic, unbeatable pairing. The savory, juicy chicken and the crispy potatoes are a match made in heaven, especially with the shared herb profile.
Pan-Seared Salmon with Lemon — The rich, oily fish pairs beautifully with the sharp, garlicky potatoes, and a squeeze of lemon over everything brightens it all up perfectly.
Simple Green Salad with a Sharp Vinaigrette — The fresh, acidic crunch of the salad provides a wonderful contrast to the warm, rich, and starchy potatoes, balancing the whole meal.

Drinks

A Crisp, Dry White Wine — A Sauvignon Blanc or Pinot Grigio cuts through the richness of the potatoes and cleanses the palate with its bright acidity.
A Light Pale Ale or Lager — The carbonation and slight bitterness of a cold beer are fantastic against the salty, herby, and garlicky flavors.
Sparkling Water with Lemon — A non-alcoholic option that still provides that refreshing, palate-cleansing fizz to contrast the dish’s savory depth.

Something Sweet

Lemon Tart — The sharp, citrusy sweetness is a brilliant, refreshing finish after the hearty and savory main course.
Dark Chocolate Pots de Crème — A rich, decadent, and silky chocolate dessert creates a lovely, deep flavor contrast that feels incredibly indulgent.
Simple Vanilla Bean Panna Cotta — Its cool, creamy, and subtle flavor is the perfect gentle end to a meal featuring such bold and aromatic tastes.

Top Mistakes to Avoid

Mistake: Skipping the parboil. You’ll end up with potatoes that are either burnt on the outside and raw inside, or just soft and steamed all the way through without any of that signature crispiness.
Mistake: Crowding the baking sheet. This is probably the most common error. When the potatoes are too close, they release steam and essentially braise each other. You need hot, dry air circulating around each piece for proper browning.
Mistake: Using dried herbs instead of fresh. Dried herbs can taste dusty and bitter when roasted for a long time. Fresh herbs provide a vibrant, aromatic flavor that dried ones simply can’t replicate in this application.
Mistake: Not roughing up the potatoes after draining. If you just drain them gently, the surfaces will be too smooth. That vigorous shake in the colander is what creates all those nooks and crannies that hold the oil and become deliciously crispy.

Expert Tips

Tip: Add the garlic to the oil, not directly on the potatoes. Mincing the garlic and letting it sit in the olive oil for a few minutes before tossing with the potatoes infuses the oil itself. This distributes the garlic flavor more evenly and reduces the risk of the tiny garlic pieces burning in the hot oven.
Tip: Use duck or goose fat for a next-level experience. If you really want to take these into the stratosphere, replace half of the olive oil with rendered duck or goose fat. The flavor is incredibly rich and the crispiness factor is off the charts.
Tip: Finish with fresh herbs. For an extra burst of fresh flavor and a beautiful presentation, sprinkle some additional finely chopped fresh parsley or chives over the potatoes right after they come out of the oven.
Tip: Get the potatoes warm before tossing. Tossing the warm, parboiled potatoes with the oil and herbs helps them absorb the flavors more deeply than if they were cold. It makes a noticeable difference in the final taste.

FAQs

Can I make these potatoes ahead of time?
You can parboil and rough them up a few hours in advance. Keep them in the colander at room temperature. When you’re ready, just toss them with the oil and herbs and roast. I don’t recommend roasting them fully ahead of time as they will lose their crispiness upon reheating. The best method is to do the prep work early and roast them fresh for serving.

Why are my roasted potatoes not crispy?
The usual suspects are not parboiling, crowding the pan, or your oven not being hot enough. The parboiling creates the fluffy interior that pushes out, the space allows for air circulation, and the high heat is necessary for the Maillard reaction (browning). Also, make sure you’re using enough oil—it’s the conductor for the heat that crisps the exterior.

Can I use other types of potatoes?
You can, but the results will be different. Starchy potatoes like Russets will get very fluffy and crisp but can fall apart more easily. Waxy potatoes like Red Bliss or New Potatoes will hold their shape well but won’t achieve that same level of fluffy interior or craggy crispiness. Maris Piper or Yukon Gold are the perfect happy medium.

How do I prevent the garlic from burning?
The key is to mince it very finely and mix it thoroughly with the oil so it’s not in big clumps. Coating the potatoes well ensures the garlic is somewhat protected. If you’re really worried, you can add the minced garlic halfway through the roasting time when you flip the potatoes, but I find the infused oil method works perfectly.

What other herbs can I use?
Absolutely! This is a very adaptable recipe. Sage is wonderful, especially with a little lemon zest. Oregano or marjoram would be lovely for a more Mediterranean vibe. Tarragon would add a subtle anise-like note that pairs beautifully with chicken or fish. Feel free to experiment with your favorite combinations!

Garlic Herb Roasted Potatoes

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 6

Total Time 60 minutes

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Make the best Garlic Herb Roasted Potatoes with this easy recipe for crispy, golden perfection. Perfect for any meal. Get the secret to perfect potatoes now!

Ingredients

For the potatoes:

1.5 kg Maris Piper or Yukon Gold potatoes
4 tbsp extra virgin olive oil
6 cloves garlic (finely minced)
1 tbsp fresh rosemary (finely chopped)
1 tbsp fresh thyme leaves
1 tsp sea salt (plus more to taste)
0.5 tsp freshly cracked black pepper
0.5 tsp smoked paprika (optional, for a hint of color and warmth)

Instructions

01
First, preheat your oven to 220°C (200°C fan)/425°F. This high heat is essential for getting that initial blast of heat to kickstart the crisping process. While it's heating, scrub your potatoes clean. You can peel them if you prefer, but leaving the skin on adds great texture and nutrients. Cut them into even, bite-sized chunks, about 4-5 cm in size. The key is uniformity so they all cook at the same rate.
02
Now, for the secret weapon: parboiling. Place your potato chunks in a large pot and cover them with cold, well-salted water—it should taste like the sea. Bring this to a boil over high heat, then reduce to a simmer. Cook for about 8-10 minutes. You’re not cooking them through; you just want them to be tender on the outside but still firm in the center. A fork should pierce the edge with a little resistance.
03
This next step is where the magic happens for the crispy edges. Carefully drain the potatoes into a colander and let them steam dry for a minute or two. Then, give the colander a few good, vigorous shakes. You’ll notice the surfaces of the potatoes becoming roughed up and fluffy—this is exactly what you want! Those tiny, mashed-potato-like bits are going to become the crispiest parts.
04
In your large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and that optional smoked paprika. The smell at this stage is already incredible. Add the roughed-up, still-warm potatoes to the bowl. Using a large spoon or your hands (carefully, they're warm!), toss everything together until every single potato piece is glistening and thoroughly coated in the herby, garlicky oil.
05
Line your baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze. Tip the potatoes onto the sheet and spread them out into a single layer, making sure they aren't touching. This space is their golden ticket to crispiness, not steaminess. Pop the tray into the preheated oven, right in the middle.
06
Roast for 20 minutes, then it's time for the first flip. You’ll see the bottoms starting to turn a beautiful golden brown. Use a spatula to turn and shuffle the potatoes around. This ensures even cooking and color on all sides. Return them to the oven for another 20-25 minutes. Keep an eye on them towards the end—they’re done when they are deep golden brown and irresistibly crispy all over.
07
Once out of the oven, let the potatoes rest on the tray for about 2-3 minutes. This allows them to set and become even crispier. Give them a final taste and sprinkle with a little extra flaky sea salt if you like. Serve them immediately while they are hot, crispy, and at their absolute best.