Herby Roast Potatoes Recipe

Introduction

Herby roast potatoes are a classic side dish that brings golden, crispy exteriors and fluffy interiors to your plate. Infused with fragrant herbs and garlic, these roasties elevate any meal with their irresistible aroma and texture.

Ingredients

• 4 tbsp rapeseed oil
• 1½ kg Maris Piper potatoes, cut into quarters, peel reserved
• 50g butter
• ½ bunch of woody herbs (thyme, rosemary or bay)
• 6 garlic cloves, lightly bashed
• 1 tbsp sea salt

Instructions

1. Step 1: Heat the oven to 220°C (200°C fan)/gas mark 8. Add the rapeseed oil to a large flameproof baking tray and place it in the oven to heat up.
2. Step 2: Bring a large pan of salted water to the boil. Add the potatoes and their reserved peel for extra flavour, then simmer for 8–10 minutes until slightly tender.
3. Step 3: Drain the potatoes and discard the peel. Leave the potatoes to steam-dry for 15 minutes, then return them to the pan. Put the lid on and gently shake the pan to rough up the edges of the potatoes.
4. Step 4: Remove the hot tray from the oven and place it directly on the hob over medium heat. Add the butter to the hot oil, then using tongs, add the potatoes one by one to the tray, turning them in the fat and leaving space between each.
5. Step 5: Reduce the oven temperature to 200°C (180°C fan)/gas mark 6. Nestle the herbs and garlic cloves around the potatoes in the tray. Sprinkle over 1 tablespoon of sea salt.
6. Step 6: Return the tray to the oven for 1 hour. Turn the potatoes occasionally to ensure they cook evenly and achieve a golden, crisp finish.

Tips & Variations

• Use a sturdy, waxy potato like Maris Piper or King Edward for ideal texture.
• Add a squeeze of lemon juice or sprinkle some grated parmesan for a different flavour twist.
• For extra crispiness, shake the pan vigorously after parboiling to rough up the potatoes’ edges more.
• Substitute rapeseed oil with goose fat or duck fat for richer flavour.

Storage

Store any leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot oven at 200°C (180°C fan) for 10–15 minutes to restore their crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, but waxy or floury potatoes like Maris Piper or King Edward work best for crispy roast potatoes due to their texture.

Why do I need to parboil the potatoes before roasting?

Parboiling softens the potatoes slightly and steaming them roughs up their edges, helping achieve that crisp, fluffy texture when roasted.

Herby Roast Potatoes Recipe

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★★★★★

4.5 from 260 reviews

Crispy herby roast potatoes seasoned with fresh woody herbs and garlic, roasted to golden perfection in rapeseed oil and butter. A classic side dish that combines fluffy interiors with crunchy exteriors, ideal for Sunday roasts or festive dinners.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 1½ kg Maris Piper potatoes, cut into quarters, peel reserved

Cooking Fats

• 4 tbsp rapeseed oil
• 50g butter

Herbs and Seasoning

• ½ bunch of woody herbs (thyme, rosemary or bay)
• 6 garlic cloves, lightly bashed
• 1 tbsp sea salt

Instructions

1. Preheat and heat oil: Preheat your oven to 220°C (200°C fan/gas mark 8). Pour the rapeseed oil into a large flameproof baking tray and place it in the oven to heat up thoroughly.
2. Parboil potatoes: Bring a large pan of salted water to a rolling boil. Add the quartered potatoes along with their reserved peel to the water, which adds extra flavor. Simmer for 8 to 10 minutes until the potatoes begin to soften.
3. Drain and roughen: Drain the potatoes and discard the peel. Leave the potatoes in the colander to steam-dry for 15 minutes, allowing moisture to evaporate. Afterwards, return the potatoes to the pan, cover with a lid, and gently shake to lightly rough up the edges; this helps create a crispy surface when roasting.
4. Prepare for roasting: Remove the hot oil tray from the oven and carefully place it on the stovetop over medium heat. Add the butter to the hot oil so it melts and combines, then using tongs, add the prepared potatoes to the tray one by one, turning them in the fat to coat evenly and spacing them out slightly to ensure even cooking.
5. Add herbs and roast: Reduce the oven temperature to 200°C (180°C fan/gas mark 6). Nestle the woody herbs and lightly bashed garlic cloves among the potatoes. Sprinkle 1 tablespoon of sea salt over everything.
6. Roast and turn: Return the tray to the oven and roast for 1 hour, turning the potatoes occasionally to ensure they brown evenly and become crisp and golden on all sides.

Notes

• Using Maris Piper potatoes enhances the flakiness and texture ideal for roasting.
• Retaining the peel during parboiling infuses flavor but should be discarded before roasting for a clean finish.
• Shaking the potatoes after parboiling roughens their surfaces, which helps develop a crunchy crust.
• Turning the potatoes occasionally during roasting ensures all sides become evenly browned and crispy.
• Woody herbs like thyme, rosemary, or bay infuse aromatic flavors that complement the richness of the potatoes and butter.
• Use a flameproof tray to safely transfer from oven to stovetop and back.

Keywords: roast potatoes, herby potatoes, crispy potatoes, rosemary potatoes, Sunday roast side, garlic roast potatoes