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Crispy Thyme and Rosemary Roasted Potatoes

Indulge in the irresistible allure of Crispy Thyme and Rosemary Roasted Potatoes—a culinary masterpiece that elevates humble spuds to a new level of crispy perfection. This recipe combines the earthy aroma of fresh rosemary and thyme with the rich, golden crunch of oven-roasted potatoes, creating a side dish that not only complements any meal but steals the spotlight. Elevate your dining experience with this simple yet extraordinary recipe that transforms ordinary potatoes into a crispy, herb-infused sensation.

Crispy Thyme and Rosemary Roasted Potatoes

Total Time:

1hrs 50mins

Prep:

20mins

Cook:

1hrs 30mins

Dietary Preference(s):

Dairy Free, Gluten Free

Ingredients

  • 3 lbs potatoes, peeled and cut
  • 2 cups olive oil
  • 1 litre chicken stock
  • 5-6 sprigs thyme
  • 2-3 sprigs rosemary
  • sea salt to taste

How to Make It

1.

Preheat your oven to 190°C (375°F).Place the potatoes in a bowl and rinse them under running water for 5 minutes to remove excess starch. Drain and then transfer the potatoes to a pot. Add the chicken stock, bring it to a boil, and simmer until the potatoes become very soft and start to crumble, which should take about 20-25 minutes.

2.

In a roasting tray large enough to accommodate the potatoes in a single layer, pour the 475ml (2 cups) of olive oil. Place the tray in the preheated oven for 10-15 minutes to heat the olive oil.

3.

Transfer the drained potatoes to the heated tray with olive oil. Stir them to coat evenly in the oil, and then return the tray to the oven. Gently turn the potatoes every 20 minutes.

4.

After about 1-1¼ hours, the potatoes will be nearly done. Add the 5-6 sprigs of thyme and 2-3 sprigs of rosemary to the potatoes and return the tray to the oven for an additional 15 minutes or until the potatoes turn golden brown and crispy.

5.

Once the potatoes are done, remove them from the oven, and drain any excess oil on paper towels. Top the roasted potatoes with some freshly chopped thyme for added flavor.

Notes and Tips for Crispy Thyme and Rosemary Roasted Potatoes

• Potato Choice: Yukon Gold potatoes are known for their rich, buttery flavor and creamy texture, making them ideal for roasting. However, you can also use other types of potatoes if preferred.

• Uniform Cutting: Try to cut the potatoes into even-sized pieces to ensure they cook uniformly, resulting in consistent crispiness.

• Boiling Technique: When simmering the potatoes in chicken stock, be mindful not to overcook them. They should be very soft but not mushy. Check their doneness by gently poking them with a fork.

• Rough Edges: After draining, give the potatoes a gentle toss to create rough edges. This step contributes to the final crispy texture when they roast.

• Hot Oil for Crispiness: Preheating the olive oil in the roasting tray ensures the potatoes start crisping up immediately when they come into contact with the hot oil.

• Even Coating: Stir the potatoes in the hot oil thoroughly to guarantee they are evenly coated. This promotes consistent browning and crispiness.

• Mind the Turning: Gently turn the potatoes every 20 minutes during roasting. This step helps all sides of the potatoes to achieve that enticing golden brown color and crispy texture.

• Fresh Herbs: Use the freshest thyme and rosemary available for the best flavor. You can adjust the quantity based on your personal taste preferences.

• Season to Taste: Don’t forget to season with salt to enhance the flavors. Taste and adjust the salt level as needed.

• Presentation: To make your dish visually appealing, top the finished potatoes with more freshly chopped thyme and rosemary right before serving.

By following these notes and tips, you’ll create a delectable side dish with crispy, golden-brown potatoes infused with the delightful flavors of thyme and rosemary. Enjoy your culinary adventure

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