Garlic Herb Roasted Potatoes

Method

• Prep:

  Peel your Yukon Gold potatoes and cut them into big chunks, about two inches or larger. You want them on the bigger side so they do not break down and fall apart when boiling. Add the potatoes to a pot with water, salt, and one teaspoon of baking soda. The baking soda is key because it helps create that rough exterior texture on the surface of the potatoes which is what gives you that incredible crispiness once they hit the oven.

  Finely chop your fresh thyme, rosemary, parsley, and garlic so everything is ready to go when it is time to make the butter.

  Cooking:

  Boil the potatoes until they are just under fork tender. You do not want them fully cooked through at this point because they still have a long way to go in the oven.

  Strain the potatoes and give them a good shake in the colander. That shaking roughs up the surface even more and creates all of those little ridges and edges that crisp up beautifully when roasting.

  Let the potatoes steam in the colander for a minimum of 20 minutes. This step removes the excess moisture and is something you absolutely do not want to skip. The drier the surface, the crispier the potato.

  While the potatoes are steaming, preheat your oven to 425 degrees. Place your oiled baking dish into the oven while it preheats and let it sit for an additional 10 minutes after it reaches temperature. You want that oil ripping hot and sizzling when the potatoes go in because that immediate contact with the hot oil is what starts building that crust right away.

  Carefully add the potatoes to the hot dish and salt them generously. Roast for 45 minutes, flipping every 10 to 15 minutes to make sure every side gets evenly golden and crispy.

  While the potatoes are in the oven, melt your butter and mix in the finely chopped garlic, fresh thyme, rosemary, parsley, and salt.

  Once the potatoes are done and beautifully golden all over, toss them in that garlic herb butter and finish with a generous amount of shredded Parmesan cheese.

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  TIPS AND TRICKS:

  -Do not skip the baking soda in the boiling water. It breaks down the surface of the potato and creates a starchy layer that crisps up way more than a regular boiled potato ever would. It is a small addition that makes a massive difference.

  -Letting the potatoes steam in the colander for at least 20 minutes is one of the most important steps. If you rush this and put wet potatoes into the oven they will steam instead of roast and you will not get that crunch you are looking for.

  -Getting the oil hot in the baking dish before adding the potatoes is what gives you that instant sear on the outside. If the oil is not hot enough the potatoes will just sit there and absorb the oil instead of crisping up on contact.

  -Flipping the potatoes every 10 to 15 minutes ensures that every side gets equal time on the hot surface of the dish. If you leave them sitting in one position the whole time you will end up with one crispy side and the rest soft.

  -Beef tallow is an incredible substitute for the vegetable oil if you want to take the flavor up another level. It gives the potatoes a richer, deeper taste that pairs perfectly with the garlic herb butter.

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  WHAT TO SERVE WITH THIS:

  -A perfectly seared steak is the ultimate pairing for these potatoes. The garlic herb butter on the potatoes complements a seasoned steak so well and together they make a restaurant quality plate at home.

  -Roasted or grilled chicken with these potatoes on the side makes for a simple but satisfying dinner that the whole family will enjoy.

  -A fresh garden salad with a light vinaigrette adds some crunch and freshness that balances out the richness of the butter and Parmesan.

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  FREQUENTLY ASKED QUESTIONS:

  Can I use a different type of potato?

  Yukon Golds are my go to for this recipe because they have the perfect balance of a creamy interior and a surface that crisps up really well. Russet potatoes can work too and will give you an even crispier exterior, but the inside will not be as creamy. I would avoid waxy potatoes like red potatoes for this one since they do not develop the same texture.

  Why do I need to steam the potatoes after boiling?

  Steaming the potatoes in the colander after draining removes the excess surface moisture. If that moisture is still there when the potatoes go into the oven, they end up steaming instead of roasting and you lose out on all of that crispiness. It takes a little patience but it is worth the wait.

  Can I make the garlic herb butter ahead of time?

  Absolutely. You can make the butter mixture ahead of time and store it in the fridge for up to a few days. Just warm it up gently before tossing it with the potatoes so it coats everything evenly.

  Can I use dried herbs instead of fresh?

  Fresh herbs are always going to give you the best flavor and aroma for this recipe, but if dried is all you have then use about one third of the amount since dried herbs are more concentrated. The flavor will not be as bright but it will still taste great.

  How do I store and reheat leftovers?

  Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread them out on a baking sheet and pop them in the oven at 400 degrees for about 10 minutes until they crisp back up. Air fryer works wonders as well! I would avoid the microwave for these since it will make them soft and you will lose that crunch.