I call these ‘vanishing’ potatoes because by the time dinner is ready, I only have a handful or so left! There’s a lot of slapping of sneaky hands going on around here when these are on the menu.
Roasted potatoes are one of those quintessential home cooked staples that are simple, but also very easy to mess up. A perfect roasted potato is crisp and brown on the outside and pillowy-soft on the inside. Potatoes are a blank canvas and can be dressed up in a variety of flavorings. I toss mine with fresh herbs and garlic and a good amount of salt to make sure they are perfectly seasoned.
Here’s what you need:
My preferred type of potato for this recipe is Yukon Gold because they really have the best texture for roasting. Crisp on the outside and creamy inside. Red potatoes work quite well also but they have a slightly starchier texture.
How to ensure crispness and prevent sticking:
Nothing is more frustrating than beautiful, golden brown potatoes sticking to the sheet pan! I’ve tried loads of ‘nonstick’ pans that were anything but. Fortunately there are a couple things you can do to help keep your potatoes from sticking.
- Having your oven fully preheated before placing the potatoes in. 425 degrees is my standard roasting temp for potatoes and most veggies.
- Line the pan(s) with parchment paper. This is the most effective step. I always use parchment for potatoes and vegetables.
How to make perfect roasted potatoes:
Toss the potatoes in olive oil and salt and arrange them on the pan. Make sure each piece has its own space. If they crowd together, they will steam and not become golden brown and crisp. Roast in a hot oven for 20-25 minutes. (This will depend on the size of your cuts.) Toss halfway through. They will be fork tender when fully cooked.
Here we are at halfway.
And after about twenty four minutes.
Finish roasting with the garlic and herbs.
Finally toss the potatoes in butter, chopped garlic and herbs and put them back in the oven for a further 5-8 minutes. I add these at the end because they would burn if in there for the entire cook time.
They are perfect just as they are but sometimes I like to finish with a little parmesan and black pepper. I love dipping these delicious potatoes in my Perfect Romesco Sauce!
These potatoes make a great side for my Braised Chicken Thighs with Fennel and Italian Sausage or my Chicken Braised with Bacon, Mushrooms and Wine!
Other recipes to try:
Vanishing Garlic and Herb Roasted Potatoes
Ingredients
- 2 pounds Yukon gold potatoes large diced
- 2 tbsp olive oil
- 1 tsp salt
- 2 big cloves of garlic minced
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 tbsp butter room temperature
Instructions
- Preheat oven to 425 degrees. Place a sheet of parchment over your biggest sheet pan. If necessary, use two sheet pans. Toss potatoes in the olive oil and salt and arrange them in a single layer on the parchment. Make sure the potatoes have plenty of room between them and their neighbor to ensure good caramelization. Roast for 12 minutes then toss and roast for another 12. (If your oven runs extra hot or your potatoes are diced smaller and it looks like they are browning too fast, just roast for 10 minutes each time.)Add the butter, garlic and herbs and give the potatoes a final toss them roast them for another 5 to 8 minutes. They should be browned and crisp and fork tender.