Description
These Crispy Oven Roasted Potatoes are perfectly crispy and golden on the outside, yet soft and fluffy on the inside. After roasting, the potatoes get tossed in a fresh garlic herb oil and a sprinkle of freshly grated parmesan cheese. These potatoes pair perfectly with any meal, and are always a crowd favorite for Thanksgiving, Christmas or really any family get together.
Ingredients
Potatoes
- 1 1/2 pounds Russet or Yukon Gold potatoes
- 3 fresh thyme sprigs
Roasting
- 3 tablespoons olive oil
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 garlic cloves, peeled
Serving
- Salt, to taste
- Freshly grated parmesan cheese
Instructions
1. Preheat oven to 425F.
2. Wash, peel and cut potatoes into 1 inch cubes.
3. Bring a large pot of salted water to a boil. Add the potatoes, as well as the fresh thyme sprigs to the boiling water and parboil for 8 minutes. Drain into a colander. Shake the potatoes in the colander to rough up the edges (this helps create more edges for the crispy exterior). Cover the potatoes with a kitchen towel and allow the steam to drain out excess water from the potatoes. Allow the potatoes to steam for 5 minutes.
4. Drizzle olive oil in a 9×13 inch baking pan. Place in oven and allow to heat for 5 minutes.
5. Add potatoes to hot oil. Stir to evenly coat. Roast potatoes in oven for 1 hour, stirring every 15 minutes
6. Add the fresh rosemary, thyme and garlic cloves. Stir the fresh herbs and garlic through the hot oil and potatoes for a few minutes.
7. Scoop the potatoes out of the hot oil into a serving bowl. Season with salt, to taste, and freshly grated parmesan cheese. Serve and enjoy!
- Prep Time: 15
- Cook Time: 60
- Category: Side Dish
- Method: Oven
- Cuisine: American