Herby Roast Potatoes Recipe

Introduction

These herby roast potatoes are perfectly crispy on the outside and fluffy inside, infused with the rich flavors of garlic and fresh woody herbs. A classic side dish that will elevate any meal with its golden, aromatic appeal.

Ingredients

• 4 tbsp rapeseed oil
• 1½ kg Maris Piper potatoes, cut into quarters, peel reserved
• 50g butter
• ½ bunch of woody herbs (thyme, rosemary, or bay)
• 6 garlic cloves, lightly bashed
• 1 tbsp sea salt

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 8. Pour the rapeseed oil into a large flameproof baking tray and place it in the oven to heat up.
2. Step 2: Bring a large pan of salted water to boil, add the potatoes and their peel for extra flavor, and simmer for 8–10 minutes. Drain the potatoes, discard the peel, and let the potatoes steam-dry for 15 minutes.
3. Step 3: Return the potatoes to the pan, cover with a lid, and gently shake to roughen the edges. This helps create a crispy texture when roasting.
4. Step 4: Remove the hot tray from the oven and place it on the hob over medium heat. Add the butter to the oil in the tray and, using tongs, carefully add the potatoes one by one, turning them to coat in the fat and spacing them out evenly.
5. Step 5: Reduce the oven temperature to 200°C (180°C fan) or gas mark 6. Tuck the herbs and garlic cloves around the potatoes, sprinkle with sea salt, and return the tray to the oven.
6. Step 6: Roast the potatoes for 1 hour, turning them occasionally, until they are golden and crisp all over.

Tips & Variations

• Use Maris Piper or other floury potatoes for the best crispy texture.
• Adding potato peel to the boiling water infuses extra flavor and enhances the crispiness.
• Try mixing different woody herbs like sage or oregano for a unique twist.
• If you prefer, swap butter for duck fat or goose fat for a richer taste.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, drizzle with a little oil and warm them in a hot oven at 200°C until crispy. Avoid microwaving to keep their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes ahead of time?

Yes, you can parboil and shake the potatoes a few hours ahead. Keep them covered and refrigerated, then roast just before serving for best results.

What if I don’t have a flameproof baking tray?

You can use a sturdy roasting tray or ovenproof dish, but a flameproof tray allows you to heat the oil on the hob, which helps achieve extra crispy edges.

Herby Roast Potatoes Recipe

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★★★★★

4.6 from 247 reviews

• Author: Cleo
• Total Time: 1 hour 30 minutes
• Yield: 4 to 6 servings 1x

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Description

These herby roast potatoes are golden, crispy on the outside, and fluffy on the inside, infused with the fragrant flavors of fresh herbs and garlic. Perfectly roasted in rapeseed oil and butter for that irresistible crispiness, they make a classic and comforting side dish.

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Ingredients

Scale 1x2x3x

Potatoes and Herbs

• 1½ kg Maris Piper potatoes, cut into quarters, peel reserved
• ½ bunch of woody herbs (thyme, rosemary, or bay)
• 6 garlic cloves, lightly bashed

Fats and Oils

• 4 tbsp rapeseed oil
• 50g butter

Seasoning

• 1 tbsp sea salt (for sprinkling)
• Salt (for boiling water)

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Instructions

1. Preheat the oven: Heat your oven to 220C (200C fan) or gas mark 8. Put 4 tablespoons of rapeseed oil into a large flameproof baking tray and place it in the oven to heat up thoroughly.
2. Boil the potatoes: Bring a large pan of salted water to a rolling boil. Add the quartered potatoes along with their reserved peel to the boiling water, letting them simmer gently for 8-10 minutes to start softening and infusing flavor.
3. Drain and steam-dry: Drain the potatoes and discard the peel. Leave the potatoes to steam dry for around 15 minutes to remove excess moisture, helping achieve crispiness.
4. Rough up the edges: Return the drained potatoes to the empty pan, cover with a lid, and gently shake the pan. This roughs up the potato edges so they roast into a crunchy texture.
5. Heat butter and add potatoes to hot oil: Carefully remove the tray with hot oil from the oven and place it on the stovetop over medium heat. Add 50g butter to melt into the oil. Using tongs, add the potatoes one by one into the hot butter-oil mix, turning them to coat thoroughly and leaving space between each.
6. Add herbs and garlic: Nestle the half bunch of woody herbs and the lightly bashed garlic cloves evenly around the potatoes in the tray. Sprinkle 1 tablespoon of sea salt over the potatoes for seasoning.
7. Roast and turn: Lower the oven temperature to 200C (180C fan) or gas mark 6. Return the tray to the oven and roast the potatoes for 1 hour. Turn them occasionally during roasting to ensure even browning and crispness.
8. Serve: Once golden and crisp all over, remove the potatoes from the oven and serve warm as a delicious herby roast potato side dish.

Notes

• Maris Piper potatoes are recommended for their fluffy texture; other starchy potatoes can be used as alternatives.
• Retaining the potato peel during boiling infuses extra flavor but is discarded before roasting for a crisp finish.
• Turning the potatoes throughout roasting helps achieve a uniformly crispy exterior.
• Use tongs to handle the hot potatoes safely while coating them in butter and oil.
• The herbs can be customized to your preference, using thyme, rosemary, bay leaves, or a mix.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: British

Keywords: herby roast potatoes, crispy roast potatoes, roast potatoes with garlic and herbs, British side dish, oven roasted potatoes