These Italian roasted potatoes are crispy on the outside, fluffy on the inside, herby, and utterly delicious. Serve with roasted meats like lamb, chicken, pork, or beef.
3.5poundspotatoes(red or white potatoes, Yukon gold, baby potatoes, or russets.)
2clovesgarlic(finely chopped)
1bunchfresh herbs(rosemary, parsley, and sage.)
4Tablespoonsextra virgin olive oil
salt & pepper(to taste)
Instructions
Preheat your oven to 200°C (390°F).
Peel the potatoes and then cut them into bite-sized chunks.
Place a large pot with water and bring to a boil. Add a generous pinch of salt and mix to dissolve.
As soon as the water starts to boil, add the potatoes and allow them to cook for 3-4 minutes.
Drain the potatoes and place them on a large baking tray. Sprinkle the potatoes with the chopped herbs and garlic. Season only with pepper.
Drizzle with olive oil and toss for one minute, making sure the potato chunks are nicely coated with the herbs on all sides and that they’re distributed in a single layer.
Roast for 20 minutes. Remove the tray from the oven and use a spatula to flip the potatoes.
Keep roasting for another 15 to 20 minutes or until potatoes are nicely golden and crisp.
Taste and sprinkle them with salt if needed. Serve.
Notes
Try to cut the potatoes into chunks of more or less the same size, so they will cook evenly.
If you don’t like the taste of those small bites of garlic, you can add 2 or 3 whole garlic cloves, with the skin on. The potatoes will still have a slightly garlic aroma but won’t be as strong as it is when is chopped.