How to make crispy oven roasted potatoes with garlic and herbs.
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- Read on for a few relevant tips and step by step pictures (2 mins)
Roasted garlicky potatoes further flavored with finely chopped fresh herbs are a tasty side to begin with, but they get even better when their skins are extra crispy.
Key Tips for Easy Crispy Roasted Potatoes
Before we go over the workflow let me summarize Chris’ tried and true chef tips – you can follow all of them or skip a few – we explain the reasoning further below.
- Choose the right type of potato – see suggestions below.
- Cut the potatoes in uniform pieces.
- Soak them in cold water before cooking (optional).
- Toss in a mixture of starch (optional) and seasonings.
- Use a roasting pan or baking sheet that is large relative to the quantity of potatoes and line it with parchment paper (optional).
Round up the following few ingredients and kitchen items.
Potatoes. Choose thin skinned potatoes that are neither too waxy nor too starchy such as white, gold, red or purple potatoes or go with the all purpose Yukon Golds. These varieties are best for roasting – they can hold their shape well and their exteriors will caramelize nicely while their inside holds just enough starch to turn soft and creamy. Plus – you do not need to peel them (since we are after crispy skins).
Olive oil. We like to use extra virgin because it is more flavorful, but second pressing olive oil is just fine.
Garlic. Fresh cloves – minced, and a bit of garlic powder (optional).
Salt and pepper. Use coarse salt – kosher or sea salt if you have it, and finely ground black pepper.
Corn starch. Not mandatory, but if you toss the potatoes in it it will create a coating that directly contributes to that extra crispy outside.
Herbs. You can add dried herbs (we used oregano) to the corn starch, but to finish the roasted potatoes we recommend that you go with fresh herbs such as rosemary (chop it very fine), chives or garlic chives, oregano, parsley.
Large bowl, colander, clean kitchen towel. You will need them if you choose to soak the cut potatoes.
Roasting pan (or baking sheet). Go with a larger one to be sure there is plenty of room.
Parchment paper. Not only will it help you achieve crispy skin without any of the potatoes getting stuck to the surface of the roasting pan, but it will make clean up a breeze.
How to Make Crispy Roasted Potatoes
The workflow begins with preparing the potatoes for the oven.
Step 1. Clean and cut them in uniform pieces – about bite size. This will ensure that there is more outer surface to become crispy (as opposed to larger pieces), even cooking and faster cooking (smaller pieces will cook faster plus the minced fresh garlic will not burn).
Step 2. Place them in a bowl and top with cold water until fully submerged. Soak for 30-60 mins or even up to overnight, refrigerated. The cold water draws out excess starch and prevents the potatoes from sticking together during roasting. Optional step.
Step 3. After soaking, rinse the potatoes then pat them dry with a clean kitchen towel.
Step 4. Mince the garlic and mix it with the olive oil in a small bowl. Fully coat the fried potatoes with the mixture.
Step 5. In another small bowl mix the corn starch, salt, pepper, garlic powder (if using) and any other dry seasoning or herb, sprinkle over the potatoes and mix well so they get evenly coated.
Step 6. Transfer the potatoes to an oversize parchment paper lined roasting pan and spread them around so that some space remains between individual potatoes. This will help the skins get crispy. Place the pan in the oven and after about 20-25 minutes turn the potatoes around thoroughly.
TIP: We recommend that you roast at 375 – 400 F. Too strong of an oven is not the optimal solution – the garlic will burn and the skin of the potatoes might get too crispy too fast, before they are completely cooked through. Set the temperature based on your oven’s calibration – if you know it to be too strong, go for a slightly lower temperature.
The total roasting time will depend on the type of potato you are using in addition to the strength of your oven.
Step 7. Finely chop fresh herbs, take out the potatoes from the oven and let them rest for just a couple of minutes before you mix them together with the herbs.
Transfer to a serving dish or plate as a side. You can always garnish with a few sprigs of herbs for visual appeal.
We roasted the garlicky, crispy potatoes to go with these Braised Lamb Shanks.
Other meat dishes they’d make a great side for:
Lamb Chops in Oven (psst – you can use the same oven, at the same temperature)
- 2 lbs potatoes (thin skinned such as Yukon Gold or red potatoes)
- 4-6 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp ground balck pepper
- 1 tsp dried oregano
- 1 tsp garlic powder (optional)
- 1 tbsp corn starch (optional, for extra crispy skin)
- fresh herbs, finely chopped, to taste (such as rosemary, oregano, chives, parsley)
Clean and cut the potatoes. Aim for uniform bite-sized pieces.
Place in a bowl and top with cold water. Let soak completely submerged for 30-60 mins or up to overnight (in fridge).*
When ready to roast, turn on the oven to 400 F.**
Rinse the potatoes and pat dry with clean kitchen towel.
Mince garlic, mix with olive oil and nicely coat the dried potatoes.
Mix salt and pepper, garlic powder (if using), dried oregano and corn starch (if using) and sprinkle over the potatoes. Mix well to ensure they are nicely coated.
Transfer to a parchment paper lined roasting pan or baking sheet that is just large enough so that the potatoes are not crowded.
Roast for about 55 mins and be sure to turn them around about half way through so they can get crispy on all sides. If they are browning too fast, lower the oven temp slightly ***
Finely chop the fresh herbs. When done roasting let the potatoes sit for a couple of minutes before combining them with the herbs and serving.
*Optional step. Soaking in cold water helps get rid of excess starch and prevents the potatoes from sticking together while they roast.
**If your oven is too strong consider 375 F.
***You want the potatoes to be cooked through and the garlic not to burn.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 352 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 606mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 6g Sugar: 3g Sugar Alcohols: 0g Protein: 7g