Garlic Herb Roasted Potatoes

Recipe By : Jess


Prep Time


Total Time



Garlic Herb Roasted Potatoes


13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces 

1 teaspoon baking soda 

1 teaspoon salt 

1 cup olive oil 

2 tablespoons garlic, minced 

2 tablespoons fresh rosemary, or fresh thyme, finely chopped 

1 teaspoon black pepper salt, to taste pepper, to taste 

1 small handful fresh parsley leaf, minced to garnish 


    STEP - 1

    Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.

    STEP - 2

    Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.

    STEP - 3

    Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.

    STEP - 4

    Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.

    STEP - 5

    Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.

    STEP - 6

    Preheat oven to 425°F.

    STEP - 7

    Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.

    STEP - 8

    Transfer to oven and roast, without moving, for 30-35 minutes.

    STEP - 9

    Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

    STEP - 10

    Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley.

    STEP - 11

    Toss to coat and season with more salt and pepper to taste.

    STEP - 12

    Serve immediately.

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