Garlicky Crispy Potatoes with All The Herbs.

Our favorite crispy roasted potatoes are unreal! These potatoes are super buttery, rich and cloud-like inside with a super crunchy crispy exterior. Drizzle with garlic butter, top with all the fresh herbs and serve! Heaven on a dish.

If you’re up to your eyeballs in fresh herbs, I’ve got you covered!

These super crispy potatoes are served drizzled in garlic butter and a ton of fresh, bright herbs for the ultimate late summer flavor punch.

It’s going to be your new favorite side dish! 

Potatoes were my favorite food growing up!!

Cue all the exclamation points. I’ve been telling you that for over 16 years now (!!!) and it’s so true. Potatoes, in every single form available, were my favorite food as a kid. 

I loved potatoes! 

And I still love potatoes. I adore them in all ways, and this way is one of the best. 

These super crispy potatoes and very tender inside – almost cloud-like. There is a reason for that, and it’s a high-maintenance one. You have to parboil the potatoes before roasting.

Then, you shake them in a big bowl of pot, and this gets the potatoes slightly mushy. 

But it’s a GOOD mushy, because all those tender potato bits?

In the oven, they turn to roasty, toasty, crispy bites. IT IS AMAZING. 

Like after making roasted potatoes this way you may not want to go back. 

Super crispy and crunchy on the outside.

Creamy and buttery on the side.

What else can you ask for?

It’s almost as if the potato inside the crispy shell is whipped. It’s wild! So crunchy, yet so soft. The texture is fabulous. 

Now that I’ve rambled about the potatoes forever, let’s talk about the herbs.

I have ten billion herb plants right now. They are taking over all of my pots and planters. And well, they are on their way out, so I like to find BIG ways to use them up. 

Such as chopping up a ton of them and sprinkling them on potatoes with melty garlic butter.

DREAMS. 

Obviously, potatoes are fairly neutral. That means you can use whatever herbs you have and love. My current faves are basil, parsley, cilantro, chives and dill. Then I also throw in some green onions. I have a ton of those too! 

So, there isn’t really a recipe here. 

Parboil, shake and roast the potatoes. 

Melt some butter and add a few minced garlic cloves. Add some herbs if you want too! 

Chop up a metric ton of herbs and sprinkle everything on top. 

Delicious! Goes with just about anything. You can make these with a grilled steak or serve them with thanksgiving dinner. Heck, you can dip them in sauce and that alone can be your dinner.

I like your style. 

Best Crispy Roasted Potatoes PrintCrispy Potatoes with Garlic Butter and Herbs#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }Our favorite crispy roasted potatoes are unreal! These potatoes are super buttery, rich and cloud-like inside with a super crunchy crispy exterior. Drizzle with garlic butter, top with all the fresh herbs and serve! Heaven on a dish.Course Side DishCuisine AmericanPrep Time 35 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 35 minutes minutesServings 4 to 6Author How Sweet EatsIngredients2 pounds petite gold potatoes, halved½ teaspoon baking sodakosher salt and pepper2 tablespoons olive oil6 tablespoons unsalted butter4 garlic cloves, minced⅔ cup chopped fresh herbs, such as basil, parsley, cilantro, dill, chives, green onionsInstructionsPreheat the oven to 450 degrees F.Bring a large pot of water to a boil. Once boiling, add the potatoes, the baking soda and a few big pinches of salt. Boil until just slightly fork tender, about 10 to 12 minutes.Drain the potatoes and place them back in the pot for 1 minute. Transfer them to a large bowl (you want it significantly larger!) and drizzle with the olive oil. Sprinkle all over with salt and pepper. Shake the bowl roughly for a few minutes until the potato pieces look like they are pasty and covered in a layer of potato mush. This is good!Place the potatoes on the baking sheet in a single layer. Roast for 20 minutes, then shake and flip the potatoes. Roast for 15 to 20 minutes more, until they are deeply golden. You can continue to roast them until they are deeply golden if 20 minutes isn’t enough. Just be sure to check them!While the potatoes roast, melt the butter in a saucepan over low heat. Add the garlic cloves. Turn off the heat.Chop the herbs and mix them together.Remove the potatoes and place them on a large plate. Drizzle all over with the garlic butter. Sprinkle on the herbs and toss to gently mix together. Serve immediately!Notesmethod from serious eats

Crunch crunch.

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