Herb Roasted Potatoes should be simple, right? But I’ve spent years trying to figure out how to consistently get them soft on the inside and crispy on the outside. I finally solved the mystery and am so excited to share it! (And I’m happy to say it’s simple.)
The trick is to boil the potatoes until soft and then toss them with some olive oil and spices before giving them a quick brown in the oven. That’s all there is to it.
Herb Roasted Potatoes are a perfect side to any grilled meat or even as a side for bacon and eggs for breakfast. And because you leave the skins on, you get every last bit of the nutrients that potatoes have to offer. So, so good!
Fingerling Potatoes
Get started by washing about 2 pounds of fingerling potatoes.
Cover them with water, a big pinch of kosher salt, and boil until they’re easily pierced with a paring knife or fork. This usually takes about 15-20 minutes. You will want to remove the potatoes from the boiling water when they’re soft with a little structure, but before they get soggy and start breaking apart.
Drain the potatoes and rinse them with cold water to stop the cooking.
Cut the potatoes in half
And place the halved potatoes on a rimmed baking sheet (I used a half sheet pan)
Roasting the Potaotes
Toss the potatoes in 1/3 cup olive oil
And sprinkle with your favorite seasoning, or even just salt and pepper. I make my own seasoning using the recipe from Duke’s Seafood (I’ve talked about my love of this restaurant before). I don’t think I can legally say exactly what’s in it, but it mainly has kosher salt, pepper, garlic powder, lemon pepper, oregano, and Cajun seasoning. Here’s a link to their cookbook ” target=”_blank”> if you’re a cookbook junkie like myself.
Any all purpose seasoning will work great though. You can never go wrong with Lawry’s or any McCormick seasoning blend that looks good to you. Just be sure and sprinkle it on heavy so the potatoes have good flavor.
Bake at 425 F until crispy (no need to flip potatoes halfway through), for me this usually takes about 20 minutes.
Herb Roasted Potatoes
2 pounds fingerling (or baby potatoes), washed
1/3 cup olive oil
Favorite All-Purpose Seasoning, or Salt & Pepper
Directions:
Place the fingerling potatoes in a large stock pot and cover with 1” of water. Add a big pinch of salt to the water and bring to a boil. Boil for 15-20 minutes until easily pierced with a paring knife or fork (see pictures above). You will want to start checking at 15 minutes and remove the potatoes from the heat when they’re soft with a little structure, but before they get soggy and start breaking apart.
Drain the potatoes and run cold water over them to stop the cooking process. Cut the cooled potatoes in half and place them on a rimmed half sheet baking pan. Drizzle with 1/3 cup of olive oil, toss the potatoes with the oil, and spread evenly over the baking sheet. Sprinkle liberally with desired seasoning and bake at 425 for 15-20 more minutes until the potatoes are crispy. No need to flip the potatoes while they cook. Enjoy!!
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