Simple Crispy Herb and Garlic Roasted Potatoes

These Simple Crispy Herb and Garlic Roasted Potatoes are a family favourite. Every time I make them, my kids complain that I didn’t make enough. These easy roasted potatoes are crispy on the outside and tender on the inside. They make the perfect side dish to any meal. Try them with The Best Herb and Garlic Roasted Chicken, or make them along with a tasty salad like my Cucumber Dill Quinoa Salad with Chickpeas and Arugula!

The secret to these crispy roasted herb and garlic potatoes!

Crispy potatoes can sometimes be hard to achieve. You want them to be crispy and flavourful, but not burnt. The best way to achieve this is by parboiling them for a couple of minutes. This softens the outside of the potatoes just enough that is can soak up the beautiful marinade. Don’t skip this step because it truly makes for the best outside!

Ingredients needed for these Simple Crispy Herb and Garlic Roasted Potatoes?

The ingredient list for these tasty roasted russet potatoes is simple. Most of us have it all in the pantry.

1. Potatoes – You can use either russet or Yukon gold. 3 pounds is needed.
2. Olive Oil – Gives flavour and is the base of the marinade. Use pure olive oil for best results.
3. Rosemary – 2 teaspoons of dried rosemary.
4. Oregano – 2 teaspoons of dried oregano is needed.
5. Garlic – 4 cloves of fresh garlic. Diced or minced is best.
6. Salt – 1 teaspoon of sea salt is needed.
7. Pepper – Freshly ground pepper is a great addition.

How to make these delicious golden and crispy potatoes!

These Simple crispy Herb and Garlic Roasted Potatoes are actually quite simple to make. There is a little extra step in there that creates that tasty crispy outside.

Start by washing your potatoes and then cut them into even chunks. I usually cut mine into 1.5″ pieces. It doesn’t have to be perfect, we just want them all around the same size so they all cook at the same time.

Toss them in a pot, and then cover with water by 1″. Add in 1/4″ teaspoon of salt. Bring to a boil, and cook for 3 minutes. Then drain immediately. We don’t want the potatoes falling apart, just slightly cooked.

Preheat the oven to 425° and grab out a large sheet pan. Brush 1 tablespoon of olive oil all over the sheet pan.

In a bowl, whisk together 1/2 cup of olive oil, herbs, garlic, salt and pepper. When the potatoes are done, toss them in the marinade and cover each one completely.

Pour the potatoes out onto the sheet pan, extra marinade and all. Arrange the potatoes so a white side is face down on the sheet pan. Spread them out so they have room to cook. Place the potatoes into the oven and cook for 15 minutes. After 15 minutes, remove the pan, flip the potatoes and then place back into the oven for another 10 minutes.

When the potatoes are done, remove from the oven carefully and serve immediately. You can sprinkle on some fresh herbs and a little more salt for serving.