Crispy golden herb potatoes (Print View)
Golden potatoes tossed with herbs and spices, oven-roasted to crisp perfection.
# What You'll Need:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, scrubbed and diced with skin on
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
→ Oils & Fats
04 - 3 tablespoons olive oil
→ Spices & Seasonings
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon dried rosemary
09 - 3/4 teaspoon kosher salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
11 - 2 tablespoons chopped fresh parsley or chives
# Step-by-Step Directions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine diced potatoes, red onion, and bell pepper. Drizzle with olive oil and toss to coat evenly.
03 - Sprinkle smoked paprika, garlic powder, thyme, rosemary, kosher salt, and black pepper over the vegetables. Toss thoroughly to distribute the spices evenly.
04 - Spread the vegetable mixture in a single layer on the prepared baking sheet.
05 - Roast in the oven for 35 minutes, turning the potatoes halfway through, until they are golden brown and crisp on the edges.
06 - Remove from the oven, sprinkle with chopped fresh parsley or chives, and serve immediately.
# Expert Suggestions:
01 -
- They're impossible to mess up, yet taste like you fussed over them for hours.
- Crispy edges, tender insides, and enough herb flavor that you won't need any sauce.
- Works as a side, a breakfast star, or even tomorrow's lunch straight from the fridge.
02 -
- Soak your diced potatoes in cold water for 15 minutes before roasting, then dry them thoroughly on paper towels—this removes excess starch and is the difference between merely browned and truly crispy.
- Don't crowd the pan; if your potatoes are piled on top of each other, they'll steam instead of roast, and you'll lose all that golden magic.
- Flip them halfway through, even though it feels like extra work—it ensures crispy edges all over, not just on the bottom.
03 -
- Don't use frozen potatoes or pre-cut supermarket kinds; fresh potatoes that you cut yourself give you control over size and quality, which translates directly to even cooking.
- If you love extra garlic flavor without the burnt-garlic bitterness, add 1/4 teaspoon of garlic powder to your oil before tossing—it infuses everything more evenly than trying to add whole cloves.