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Rustic Potatoes With Herbs

Rustic Potatoes With Herbs - recipe card
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Crispy, golden roasted potatoes tossed with fresh rosemary, thyme, and garlic. This simple side dish delivers a satisfying contrast of crunchy exterior and fluffy interior, perfect alongside roasted meats or as a hearty snack.

Ingredients

Scale
  • 1.5 lbs small Yukon Gold or baby potatoes (about 24-30), scrubbed and halved if larger than 2 inches
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions

  1. Preheat the oven to 425°F (218°C) and position a rack in the middle. High heat ensures the potatoes develop a crispy exterior while the interiors become fluffy.
  2. Scrub the potatoes thoroughly under cold water and pat them completely dry with a clean kitchen towel. Dry potatoes promote better browning. Cut any larger potatoes in half so all pieces are about the same size; leave baby potatoes whole if they are 1.5 inches or smaller.
  3. In a large bowl, combine the olive oil, smashed garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper. Whisk briefly to distribute the herbs and salt evenly.
  4. Add the prepared potatoes to the bowl and toss well with your hands or a rubber spatula until each piece is thoroughly coated in the oil-herb mixture. Make sure the garlic cloves are distributed among the potatoes.
  5. Transfer the potatoes to a rimmed baking sheet and arrange them in a single layer, cut sides down if halved. Avoid overcrowding the pan — use two sheets if necessary, as crowding traps steam and prevents crisping.
  6. Roast the potatoes for 20 minutes, then remove the pan from the oven and carefully toss the potatoes with a thin metal spatula, flipping them over for even browning. If using two sheets, swap their positions.
  7. Return the pan to the oven and continue roasting for another 15 to 20 minutes, until the potatoes are deep golden brown, crispy around the edges, and easily pierced with a fork. The total time may vary slightly based on potato size.
  8. Remove the pan from the oven and let the potatoes rest for 2 minutes. Discard the smashed garlic cloves if desired, or leave them for a milder flavor. Sprinkle with optional fresh parsley.
  9. Serve immediately while hot and crispy. These potatoes are best enjoyed fresh, but can be reheated in the oven to restore texture.

Notes

Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 400°F (204°C) oven for 10 minutes, or until hot and crispy. Freezing is not recommended as the texture becomes mushy upon thawing.

Nutrition

Keywords: rustic potatoes with herbs, roasted potatoes, herb roasted potatoes, easy side dish, Yukon Gold potatoes, rosemary garlic potatoes, crispy potatoes, oven roasted potatoes, Thanksgiving side, weeknight dinner side

Find it online: https://copycatkitchenco.com/rustic-potatoes-with-herbs/