Garlic Herb Potatoes Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Wash the potatoes thoroughly and pat dry. Halve any larger potatoes so all pieces are roughly the same size (about 1 to 1.5 inches).

Par-boil

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just fork-tender, about 10–12 minutes depending on size. Do not overcook.

Drain and rough the edges

Drain the potatoes in a colander and let steam-dry for 2 minutes. To create extra crispy surfaces, return potatoes to the empty warm pot and shake gently over low heat for 30–60 seconds to rough up the cut edges.

Toss with oil and aromatics

In a large bowl combine the olive oil, melted butter, minced garlic, chopped rosemary, thyme, smoked paprika (if using), remaining 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the warm potatoes and toss thoroughly so each piece is evenly coated.

Arrange on a baking sheet

Spread the potatoes in a single layer cut-side down on a rimmed baking sheet lined with parchment or lightly oiled. Give them space — crowding will steam instead of crisp.

Roast

Roast in the preheated 220°C (425°F) oven for 20–25 minutes, until edges are golden-brown and crisp and the centers are tender. Halfway through (around 12 minutes) use a spatula to flip any pieces that are browning only on the edges so they crisp evenly.

Add herbs and finishing touches

Remove potatoes from the oven and immediately sprinkle with chopped parsley, drizzle with the lemon juice, and toss gently on the pan to coat. If using, sprinkle grated Parmesan over the hot potatoes so it softens and melts slightly.

Adjust seasoning and serve

Taste and adjust with additional salt and pepper if needed. Transfer to a serving platter and serve hot as a side with roast meats, grilled fish or as part of a vegetable spread.