Name: Garlicky Crispy Potatoes with All The Herbs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs baby Yukon Gold or red potatoes, quartered (or halved if small); 3 tbsp olive oil, divided; 1 tsp sea salt; 1/2 tsp black pepper; 5 garlic cloves, minced; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 1/2 tsp smoked paprika; Optional: lemon zest, extra chopped herbs for garnish

Hey y’all! If you’re on the hunt for the perfect potato side dish that’ll steal the show at your next meal, these Garlicky Crispy potatoes with All The Herbs are just what you need. These spuds are golden brown and crunchy on the outside, fluffy on the inside, and literally bursting with garlicky-herby goodness. Whether it’s for a cozy dinner, a backyard BBQ, or even a brunch spread, these potatoes fit right in. Let’s get cooking!

Garlicky Crispy Potatoes with All The Herbs

Why You’ll Love This

Ultra-Crispy Texture: Every bite is perfectly crunchy thanks to the parboil-roast method.
Packed with Flavor: Fresh garlic and a medley of herbs make these potatoes taste amazing.
Versatile & Crowd-Pleasing: They pair with breakfast, lunch, or dinner and work for any gathering.
Easy to Make: Simple, no-fuss steps mean anyone can master this recipe.
Vegan & Gluten-Free: Ideal for almost every dietary preference.

Ingredients

2 lbs baby Yukon Gold or red potatoes, quartered (or halved if small)
3 tbsp olive oil, divided
1 tsp sea salt
1/2 tsp black pepper
5 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1/2 tsp smoked paprika
Optional: lemon zest, extra chopped herbs for garnish

Directions

Prep and Parboil the Potatoes (Prep time: 20 minutes)

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Bring a large pot of salted water to a boil. Add the potatoes and parboil for 7-8 minutes, until just fork-tender but not falling apart.
Drain the potatoes and let them steam dry in the colander for a couple of minutes.

Toss and Roast (Cooking time: 30-35 minutes)

Transfer potatoes to a large bowl. Toss with 2 tbsp olive oil, sea salt, pepper, and smoked paprika so they’re evenly coated.
Spread potatoes in a single layer on the baking sheet, cut side down. Roast for 25-30 minutes, flipping once halfway, until super crisp and golden.

Add Garlic and Herbs (Final Touches)

Meanwhile, in a small bowl, mix remaining 1 tbsp olive oil with minced garlic and chopped herbs.
Remove the potatoes from the oven. Pour the garlic-herb mixture over the hot potatoes, tossing well to coat.
Return to the oven and roast for another 5 minutes, until fragrant and potatoes are extra crispy on the edges.
Garnish with lemon zest and extra fresh herbs, if desired. Serve immediately!

Total Time: 50-55 minutes

Notes

Cut potatoes into uniform sizes for even crisping.
Letting potatoes steam dry after boiling helps them get extra crispy in the oven.
For a stronger garlic punch, add a little finely grated garlic right at the end, raw.

Variations

Spicy Kick: Add 1/2 tsp chili flakes or cayenne with the smoked paprika.
Cheesy Herb Potatoes: Toss with 1/4 cup grated Parmesan or vegan cheese before final roasting.
Root Veggie Mix: Substitute half the potatoes with carrots or sweet potatoes for variety.

Required Equipment

Large pot
Large baking sheet
Parchment paper
Colander
Large mixing bowl

Storage Instructions

Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To re-crisp, spread them on a baking sheet and bake at 400°F (200°C) for 8-10 minutes.

Suggested Pairings & Serving Recommendations

Great alongside grilled meats, veggie burgers, or roasted fish.
Top with a fried egg for a stellar breakfast or brunch.
Serve with a creamy aioli or tangy yogurt dip for extra flavor.

Pro Tips

Don’t overcrowd the baking sheet—give each potato piece a little space for ultimate crispiness.
Use fresh herbs for the brightest flavor, but dried herbs work in a pinch (use 1/3 the amount).
Toss hot potatoes with the garlic-herb oil so the flavors soak in instantly.

FAQ

Can I use russet potatoes instead of baby potatoes?: Yes, but peel and cut them into 1.5-inch chunks for even cooking and crisping.
Can I prep these potatoes ahead of time?: You can parboil and drain the potatoes up to a day ahead. Roast them when ready to serve for best crispiness.
Can I make this recipe oil-free?: While oil ensures maximum crisp, you can reduce it or use a light spray if needed—just watch for sticking.