Indulge in the golden delight of perfectly roasted potatoes, seasoned with nature’s finest herbs. This recipe will guide you through each step to achieve a crisp exterior paired with a fluffy inside, guaranteeing a side dish that steals the spotlight at any meal.
Whether you’re a seasoned chef or a kitchen novice, let’s embark on this flavorful journey together!
What herb to put on roasted potatoes?
Herbs can elevate the simple roasted potato to gourmet heights. Popular choices include:
- Rosemary: With its woody and fragrant aroma, rosemary pairs perfectly with potatoes.
- Thyme: Its subtle minty flavor complements the earthy taste of potatoes.
- Parsley: Fresh parsley can be sprinkled over roasted potatoes for a burst of color and fresh flavor.
- Oregano: This herb imparts a slightly bitter and pungent taste, making potatoes even more flavorful.
- Sage: Its robust flavor profile stands out, especially when used with buttery potatoes.
- Dill: Fresh or dried, dill brings a tangy brightness to roasted potatoes.
- Garlic: While not an herb, freshly minced garlic or garlic powder can be added for an extra kick.
How to make herb roasted potatoes?
- Medium-sized potatoes, washed and cut into desired size
- 2-3 tablespoons of your chosen herbs (fresh or dried)
- 2 tablespoons of olive oil or the oil of your choice
- Salt and pepper to taste
- Preheat your oven to 200°C (390°F).
- In a large mixing bowl, combine the olive oil, herbs, salt, and pepper.
- Toss the potato pieces in the herb-oil mixture until well-coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the oven for 40-50 minutes, turning occasionally, until golden brown and crispy.
- Serve hot.
Is it necessary to boil potatoes before roasting?
No, it’s not strictly necessary, but parboiling potatoes before roasting can speed up the cooking process and help achieve a fluffier interior. When parboiled, the outer layer of the potato becomes rough, allowing for a crispier exterior when roasted.
Why aren’t my roasted potatoes crispy?
Several factors can prevent potatoes from becoming crispy:
- Overcrowding: Potatoes need space on the baking sheet. When too close together, they steam rather than roast, leading to a softer texture.
- Insufficient oil: Oil helps in crisping up the exterior. Ensure potatoes are well-coated.
- Oven temperature: A hot oven (around 200°C or 390°F) is essential for crispy roasted potatoes.
- Excess moisture: If potatoes are washed before roasting, they should be dried thoroughly. Wet potatoes will steam instead of crisping up.
Which oil is best for roasting potatoes?
Different oils impart different flavors and textures:
- Olive oil: Provides a rich flavor and is a classic choice for roasted potatoes.
- Sunflower or vegetable oil: These have a neutral taste and can achieve a good crisp.
- Duck or goose fat: Traditionally used for ultra-crispy potatoes, especially in festive dishes.
- Coconut oil: Gives a slight coconut flavor and can be a healthier alternative.
Remember, the choice of oil can affect the final flavor, so choose based on the desired outcome and dietary preferences.