Roasted Potatoes Recipe

Preheat and prep pan

Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven to heat while you prepare the potatoes — this helps achieve crisp edges.

Wash and cut potatoes

Scrub the potatoes well and dry. Cut them into uniform pieces about 1 to 1 1/2 inches (quartered or halved depending on size) so they roast evenly. If using small new potatoes, halve; medium potatoes, cut into 1-inch chunks.

Mince aromatics

Peel and finely mince the garlic. Strip the rosemary leaves from the stems and roughly chop them. If using thyme, leave small sprigs whole or strip the leaves. Chop parsley and zest the lemon, if using, and set aside for finishing.

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender at the edges but still firm in the center, about 6–8 minutes (depending on chunk size). Drain well in a colander and let steam-dry for 1–2 minutes; shaking the colander gently will roughen the surfaces which promotes crisping.

Remove the hot baking sheet from the oven (use oven mitts). Add the olive oil and butter to the sheet and swirl to coat the surface. Immediately add the drained potatoes to the sheet in a single layer, cut side down where possible. Spread them out so pieces aren't crowded.

Sprinkle the minced garlic, chopped rosemary, thyme leaves, remaining 1 teaspoon kosher salt, and black pepper evenly over the potatoes. Toss gently using a spatula or tongs (or coat the potatoes in a large bowl first) so each piece is lightly coated with oil and herbs.

Roast in the preheated oven for 25–35 minutes, turning once halfway through (about at 15 minutes). Roast until potatoes are deep golden and crisp on the outside and fork-tender inside. Smaller pieces will be done closer to 25 minutes; larger pieces may take up to 35 minutes.

Remove the pan from the oven. Taste one potato and adjust seasoning with a little more salt and pepper if needed. Sprinkle the chopped parsley and lemon zest over the hot potatoes, and toss gently to combine. If using, add the optional additional tablespoon of melted butter and toss for extra sheen and flavor.

Transfer to a serving platter and serve immediately while hot and crisp.