Herb-Infused Roasted Potatoes
This dish features crispy roasted potatoes coated in a fragrant mixture of fresh herbs, garlic, and olive oil. The potatoes are cut into even cubes, roasted until golden and tender, and finished with bright lemon zest for a refreshing touch. The result is a visually appealing, herbaceous side with a crispy exterior and a tender, flavorful inside.
Equipment
- Large Baking Sheet
- Parchment paper
- Chef's knife
- Mixing bowl
Ingredients
- 4 medium Yukon Gold potatoes washed and scrubbed
- 3 tablespoons olive oil extra virgin preferred
- 2 cloves garlic finely minced
- a handful fresh parsley chopped
- a handful fresh thyme chopped
- a handful fresh basil chopped
- 1 zest lemon zest only
- to taste salt preferably coarse sea salt
- to taste black pepper freshly cracked
Instructions
- Begin by preheating your oven to 200°C (390°F) and lining a large baking sheet with parchment paper.
- Cut the washed Yukon Gold potatoes into even 2-cm (3/4-inch) cubes, creating uniform pieces that will roast evenly and develop a crispy exterior.
- Place the potato cubes into a large mixing bowl, drizzle with the olive oil, and sprinkle generously with salt and freshly cracked black pepper. Toss everything together until each piece is evenly coated and glossy.
- Spread the seasoned potatoes in an even layer on the prepared baking sheet, making sure they aren’t crowded to allow maximum crispness.
- Place the baking sheet in the oven and roast for about 25–30 minutes, turning the potatoes once halfway through. You’re looking for golden, crispy edges and a tender inside. The garlic will start to smell fragrant and slightly caramelized.
- While the potatoes roast, finely chop the fresh parsley, thyme, and basil. Mince the garlic cloves and set aside.
- Once the potatoes are nearly done, sprinkle the chopped herbs and minced garlic over them, then return to the oven for the last 5 minutes. This preserves their bright aromas while allowing them to meld with the crispy potatoes.
- Remove the baking sheet from the oven, then zest the lemon directly over the hot potatoes for a fresh, zesty aroma. Toss gently to distribute the lemon zest evenly.
- Give everything a final gentle toss, taste, and adjust seasoning if needed. Serve immediately while hot and fragrant, garnished with extra fresh herbs if desired.