Oh, you know those perfectly roasted potatoes? The ones that are crispy on the outside, fluffy and tender on the inside, and basically disappear the second you put them on the table? Yeah, those! My Garlic Herb Roasted Potatoes are seriously my go-to side dish for *everything*. I remember making them for a big family barbecue last summer, and I swear, people were lining up for seconds before the mains were even finished! It’s that magical combo of garlic and herbs that just makes them irresistible. Trust me, if you want to nail a crowd-pleasing side, these are it!
Why You’ll Love These Garlic Herb Roasted Potatoes
Honestly, these potatoes are a lifesaver in the kitchen. Here’s why you’re going to be obsessed:
- Super Easy: Seriously, minimal effort, maximum flavor. Toss and roast!
- Incredible Flavor: The garlic and herb combo is just *chef’s kiss*.
- So Versatile: Goes with practically anything – chicken, steak, veggies, you name it!
- Crowd-Pleaser: Even the pickiest eaters gobble these up. Guaranteed.
Gather Your Ingredients for Garlic Herb Roasted Potatoes
Alright, let’s get these goodies prepped! You don’t need much, and that’s part of the magic. Here’s what you gotta grab:
- A good kilo of potatoes – Yukon Golds or red potatoes work best, just cut them into bite-sized, 1-inch cubes. Make sure they’re all about the same size so they cook evenly, okay?
- About 3 tablespoons of good olive oil. Extra virgin is my go-to, it just adds that little something extra.
- Four cloves of garlic, but not just any garlic! You want to mince these up nice and fine so that flavor really gets out.
- A teaspoon each of dried rosemary and dried thyme. These are my absolute favorites for potatoes, but feel free to experiment!
- And of course, the essentials: a teaspoon of salt and half a teaspoon of freshly cracked black pepper. Don’t skimp on the pepper; it makes a difference!
Essential Equipment for Perfect Garlic Herb Roasted Potatoes
You really don’t need much for these potatoes, which is awesome! But to get them just right, you’ll want a couple of things:
- A Baking Sheet: This is where all the magic happens! Make sure it’s a sturdy one.
- A Large Bowl: You need something big enough to toss all those potatoes around without making a huge mess. Trust me, it makes the seasoning part way easier.
Step-by-Step Guide to Making Garlic Herb Roasted Potatoes
Okay, let’s get down to business! Making these amazing Garlic Herb Roasted Potatoes is actually super straightforward. It mostly involves letting the oven do the heavy lifting. Don’t worry, I’ll walk you through every little bit so yours turn out perfect. Remember, how you cut them matters too – you can check out my tips on how to cut potatoes for roasting if you want to get them just so!
Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 400 degrees Fahrenheit (that’s 200 Celsius). While it’s warming up, grab a baking sheet and line it with parchment paper. This makes cleanup a breeze, trust me!
Combine and Season the Potatoes
Now, grab that big bowl we talked about. Toss your cubed potatoes with the olive oil, all that yummy minced garlic, the rosemary, thyme, salt, and pepper. Make sure every single potato piece gets a nice, even coating. It’s like giving them a little flavour spa treatment!
Arrange Potatoes for Roasting
Alright, time to get them on the sheet! Spread the seasoned potatoes out in a single layer. This is super important – if they’re piled up, they’ll steam instead of roast, and we want that golden, crispy goodness, not soggy spuds!
Roast Until Golden and Tender
Pop that baking sheet into the hot oven and let them roast for about 35 to 40 minutes. About halfway through, give them a little flip to make sure they’re browning all over. You’re looking for them to be tender inside with that lovely golden-brown exterior.
Serve Your Delicious Garlic Herb Roasted Potatoes
And that’s it! Serve them up hot and watch them disappear.
Tips for Extra Crispy Garlic Herb Roasted Potatoes
Okay, so you want those potatoes to be *seriously* crispy, right? I’ve got a couple of little secrets that really make these Garlic Herb Roasted Potatoes sing. First off, that tip about soaking the potatoes? It’s gold! When you cut the potatoes, they release some starch. If you soak them in nice cold water for about 30 minutes, it rinses away that excess starch. Trust me, this makes a HUGE difference in getting them super crispy. After soaking, you’ve gotta dry them off really, really well. Like, pat them dry with paper towels until they feel almost fuzzy-dry. Any water left clinging to them will just steam in the oven, and we’re going for roast, not steam!
Ingredient Notes and Substitutions for Garlic Herb Roasted Potatoes
So, about these ingredients for our Garlic Herb Roasted Potatoes – they’re pretty straightforward, but a few little tweaks can make a big difference! For the oil, I’m usually all about that extra virgin olive oil because it has a lovely flavor, but if you don’t have it, any good quality vegetable oil or even avocado oil will totally work. Just understand that the flavor profile might shift just a tiny bit. Dried herbs are fantastic and really convenient, but if you happen to have fresh rosemary or thyme, by all means, use them! You’ll want to use a bit more fresh herbs, maybe a tablespoon or two chopped finely, since they’re not as concentrated as the dried ones. For the potatoes themselves, while Yukon Golds and reds are my favorites for their creamy texture, you can totally use Russets too, though they might be a tad drier. Just watch them closely!
Serving Suggestions for Garlic Herb Roasted Potatoes
Honestly, these Garlic Herb Roasted Potatoes are so good, they practically make the meal! They are just divine alongside a juicy grilled chicken breast – you should totally check out my favorite marinades for that! They’re also a perfect match for a hearty steak or some simple pan-seared fish. On the side, maybe a crisp green salad with a tangy vinaigrette or some steamed green beans? They really just elevate everything on the plate!
Storing and Reheating Garlic Herb Roasted Potatoes
So you’ve got some leftover Garlic Herb Roasted Potatoes? Lucky you! To keep them tasting great, just pop them into an airtight container once they’ve cooled down a bit and pop them in the fridge. They should be good for a couple of days. Now, for reheating, the oven is your best friend for getting that crispiness back. Just spread them on a baking sheet and pop them back into a medium oven, maybe around 350°F (175°C), for about 10-15 minutes until they’re heated through and have a nice crunch again. An air fryer works wonders too for a super quick crisp-up!
Frequently Asked Questions about Garlic Herb Roasted Potatoes
Can I use different types of potatoes for this recipe?
Oh, absolutely! While I adore my Yukon Golds and red potatoes for their creamy texture, you can totally use Russets. Just keep in mind they can sometimes get a little softer, so keep an eye on them in the oven to avoid them getting too mushy. Any waxy or all-purpose potato will generally do a great job, giving you that perfect roasted exterior!
How do I prevent my Garlic Herb Roasted Potatoes from sticking to the pan?
Sticking can be such a bummer, right? The biggest tip is to make sure you’re using enough olive oil to really coat those potato cubes well before they hit the pan. Also, that single layer is super important – don’t overcrowd the baking sheet! If the potatoes are too close, they steam instead of roast, and steam makes things stick. Parchment paper on your baking sheet is also a fantastic insurance policy against sticking!
Can I add other vegetables to roast along with the potatoes?
You bet! That’s one of the best things about roasting – it’s so forgiving and adaptable. Broccoli florets, cauliflower, bell pepper chunks, or red onion wedges are all fantastic additions. Just make sure you cut any extra veggies to a similar size as your potatoes so they all cook at about the same rate. Toss them all together with the oil and seasonings, and happy roasting!
My potatoes aren’t getting crispy enough, what am I doing wrong?
Great question! Often, it’s about moisture. Make sure you’re really drying those potatoes thoroughly, especially if you tried the soaking trick! Also, ensure your oven is truly preheated to 400°F (200°C) – a hot oven is key for crispiness. And that single layer on the baking sheet? It can’t be stressed enough! Don’t let them clump; give them space to get golden and delicious.
Share Your Garlic Herb Roasted Potatoes Experience!
I just love hearing how my recipes turn out for you all! Did you try these Garlic Herb Roasted Potatoes? Let me know in the comments below what you thought, or if you got creative with some new herbs or veggies. A star rating would be amazing too – it really helps other cooks find the recipes they’ll love!
Garlic Herb Roasted Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cubed potatoes, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss to coat the potatoes evenly.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet.
- Roast for 35-40 minutes, or until the potatoes are tender and golden brown, flipping them halfway through the cooking time.
- Serve hot.