CRISPY Garlic & Herb Potatoes | The ULTIMATE Roasted Potatoes Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

Fill a stock pot with cold water to halfway and season generously with sea salt.

Heat the water on high heat.

Rinse 12 fingerling potatoes under cold running water in a colander.

Cut the potatoes in half lengthwise.

Once the water boils, gently add the potatoes to the stock pot and parboil for 5-6 minutes.

Drain the potatoes in a colander and let them air dry for a couple of minutes.

Chop 6 cloves of garlic roughly.

In a small fry pan over low medium heat, add 2 tablespoons of extra virgin olive oil and heat for about 2 minutes.

Add the chopped garlic to the olive oil and sauté for about 1 minute without browning the garlic.

Remove the pan from heat and drain the garlic-infused oil into a sieve over a bowl, setting the garlic aside.

Add 1 teaspoon dried oregano, 0.5 teaspoon dried rosemary, and 0.5 teaspoon dried thyme to the garlic-infused olive oil and whisk together.

Add the parboiled and air-dried potatoes back into the stock pot and pour the olive oil herb mixture over them, seasoning with sea salt and freshly cracked black pepper, then toss to coat.

Transfer the potatoes to a baking tray lined with parchment paper, cut side down and evenly spaced.

Preheat the oven to 410°F (210°C) with bake and broil options.

Bake the potatoes in the preheated oven for about 35 minutes, checking for doneness by piercing with a toothpick.

While the potatoes roast, prepare saffron mayo by adding 1 clove of roughly chopped garlic and 0.25 teaspoon saffron threads into a mortar and pound into a paste.

Add 0.5 cup mayonnaise, 1 teaspoon fresh lemon juice, and 1 tablespoon extra virgin olive oil to the mortar, season lightly with sea salt and black pepper, and mix until creamy.

Once the potatoes are done, transfer them back into the stock pot, add the reserved garlic and 2 tablespoons finely chopped parsley, and toss to coat.

Transfer the potatoes to a serving dish and serve with saffron mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens