Crispy Roasted Potatoes with Herbs: Crunchy on the Outside, Soft on the Inside!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and lower in calories.

Remove imperfections from Yukon Gold potatoes without peeling them.

Rinse and scrub the potatoes.

Add the potatoes to a large pot.

Cover the potatoes with cold water.

Add bay leaves, thyme, rosemary, garlic, and a lot of salt to the water.

Bring the water to a gentle boil and cover the pot.

Cook the potatoes for 10 to 15 minutes, checking for doneness after 10 minutes by inserting a knife.

Drain the water from the potatoes.

Drizzle olive oil over the bottom of a roasting pan or ovenproof frying pan and add butter.

Add the hot potatoes to the pan, removing the herbs and garlic.

Flatten the potatoes slightly with a potato masher to increase surface area for crispiness.

Add more salt and some pepper to the potatoes.

Drizzle with olive oil and roast in a preheated oven for 30 minutes.

Carefully flip the potatoes after 30 minutes; it's okay if they break.

Return the potatoes to the oven for another 30 minutes.

After the second roasting, season with more fresh herbs, sprinkling half on one side before flipping and adding the other half.

Return to the oven for the final 10 minutes to finish roasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens