Crispy Roasted Potatoes


Crispy Roasted Potatoes - the crunchiest and crispiest roasted potatoes recipe ever! Made with garlic herb infused oil and special oven roasting technique. So good!

What is so special about this oven roasted potatoes recipe are the techniques used, which are outlined below.

First, you par-boil the potatoes until they are cooked and starchy. Then you make the garlic-herb infused oil. For the herb, you can use rosemary and other herbs. For me, I used oregano and thyme. To make the garlic-herb infused oil, heat up a skillet with oil and then add the garlic and herbs.

Once the garlic turns brown, strain the oil and set aside the crispy garlic and herbs. The oil will be aromatic and it’s used to cook the potatoes before roasting in the oven. This step is brilliant as the crispy garlic is used as a topping for the roasted potatoes



  • 1 quart water
  • 1 tablespoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 lb baby potatoes or Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped herb (rosemary, oregano and/or thyme)
  • 3 dashes ground black pepper
  • 1 tablespoon chopped parsley


  1. Preheat the oven to 450F. Slice the mini baby potatoes into halves. For smaller potatoes, keep them whole. If you are using Yukon Gold potatoes, choose smaller ones about 2-inches (5-cm) in diameter, quartered.
  2. Heat the water in a large pot over high heat until boiling. Add 1/2 tablespoon of kosher salt, baking soda and the potatoes. Par boil the potatoes for about 10 to 15 minutes. Drain the potatoes using a strainer, set aside and let cool.
  3. Heat up the olive oil, garlic and herbs (I used oregano and thyme) in a skillet over medium heat. When the garlic turns brown, strain the oil immediately using a metal fine-mesh strainer. Reserve the fried garlic and herb.
  4. Return the skillet to the stove on medium heat. Add the oil, potatoes, the remaining 1/2 tablespoon kosher salt and ground black pepper. Use a large spoon to vigorously toss and stir the potatoes until a layer of potato starch coats the potatoes. Roast the potatoes for 15 minute or until the surface turns golden brown and crispy. Top with the fried garlic and herb plus the chopped parsley. Serve immediately..


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