These garlicky crispy potatoes are a true comfort food masterpiece. They’re buttery and tender on the inside, with an irresistibly crunchy, golden exterior. Tossed in fragrant garlic butter and topped with a medley of fresh herbs, this side dish transforms humble potatoes into something unforgettable. Perfect for weeknight dinners or special occasions, these potatoes bring out the best of simplicity and flavor.
Why You’ll Love This Recipe
You’ll adore this recipe for its incredible texture and rich flavor. The method of parboiling and shaking the potatoes creates a fluffy interior and a perfectly crispy crust. The garlic butter drizzle adds depth, while the fresh herbs brighten every bite. These potatoes pair beautifully with grilled meats, roasted vegetables, or even as a standalone snack. Best of all, they’re easy to prepare and universally loved.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds petite gold potatoes, halved
½ teaspoon baking soda
Kosher salt and black pepper, to taste
2 tablespoons olive oil
6 tablespoons unsalted butter
4 garlic cloves, minced
⅔ cup chopped fresh herbs (such as basil, parsley, cilantro, dill, chives, and green onions)
Directions
Preheat the oven to 450°F (230°C).
Bring a large pot of water to a boil. Once boiling, add the potatoes, baking soda, and a few generous pinches of salt. Boil for about 10 to 12 minutes, until the potatoes are just slightly fork tender.
Drain the potatoes and let them sit in the pot for one minute to release excess moisture.
Transfer the potatoes to a large bowl and drizzle with olive oil. Season with salt and pepper. Shake the bowl vigorously for a few minutes until the potatoes appear pasty and rough on the surface—this will help them crisp up.
Spread the potatoes evenly on a baking sheet in a single layer. Roast for 20 minutes. Flip and roast for another 15 to 20 minutes, or until they’re deeply golden and crisp.
While the potatoes roast, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1 minute, then remove from heat.
Once the potatoes are finished, transfer them to a serving platter. Drizzle the garlic butter over the top and sprinkle with the chopped herbs. Toss lightly to coat.
Serve immediately for maximum crispiness.
Servings and Timing
Servings: 4 to 6 Prep Time: 35 minutes Cook Time: 1 hour Total Time: 1 hour 35 minutes
Variations
Spicy Kick: Add a pinch of crushed red pepper flakes or a drizzle of chili oil before serving.
Cheesy Twist: Sprinkle freshly grated Parmesan or Pecorino cheese over the potatoes right after roasting.
Citrus Burst: Mix a little lemon zest with the herbs for a bright, tangy flavor.
Different Herbs: Try rosemary and thyme for a more classic roasted flavor, or mint and parsley for a refreshing twist.
Air Fryer Option: Cook the parboiled and shaken potatoes in an air fryer at 400°F for about 25 minutes, shaking halfway through.
Storage/Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 400°F (200°C) for 10 to 15 minutes to restore their crispiness. Avoid microwaving, as it can make the potatoes soft instead of crunchy.
FAQs
How do I make sure the potatoes get extra crispy?
Make sure to shake the parboiled potatoes well so the rough edges form—these crisp up beautifully in the oven.
Can I use a different type of potato?
Yes, Yukon Gold or red potatoes work well. Avoid starchy potatoes like russets for this recipe.
What does the baking soda do?
It raises the pH of the water, helping the potato surface break down slightly, which leads to extra crispiness.
Can I make these ahead of time?
You can parboil and shake the potatoes ahead of time, then roast them just before serving for the best texture.
How can I make this recipe dairy-free?
Substitute the butter with a plant-based alternative or use all olive oil instead.
What’s the best way to chop the herbs?
Finely chop the herbs right before serving to preserve their freshness and flavor.
Can I roast the potatoes on parchment paper?
Yes, parchment paper makes cleanup easier and prevents sticking without affecting crispiness.
Can I cook them on the grill instead of the oven?
Yes, place the parboiled potatoes in a grill-safe pan and cook over medium-high heat until crisp and golden.
Do I need to peel the potatoes?
No, the skins add extra flavor and texture, especially with petite or baby potatoes.
What should I serve these with?
They’re great with roasted chicken, grilled fish, or even served on their own with a dipping sauce like aioli or yogurt-herb dip.
Conclusion
Garlicky crispy potatoes with herbs are a simple yet unforgettable side dish that elevates any meal. With a tender, buttery interior and perfectly golden crust, they strike the ideal balance of flavor and texture. Whether for a family dinner or a festive gathering, these potatoes are sure to impress—fresh herbs, garlic, and a touch of love make every bite perfection.
Garlicky Crispy Potatoes with All the Herbs are a crispy, golden side dish with a fluffy interior, tossed in fragrant garlic butter and a medley of fresh herbs. They’re a comforting, flavor-packed addition to any meal and easy to make with simple ingredients.
Ingredients
2 pounds petite gold potatoes, halved
½ teaspoon baking soda
Kosher salt and black pepper, to taste
2 tablespoons olive oil
6 tablespoons unsalted butter
4 garlic cloves, minced
⅔ cup chopped fresh herbs (such as basil, parsley, cilantro, dill, chives, and green onions)
Instructions
Preheat the oven to 450°F (230°C).
Bring a large pot of water to a boil. Add the potatoes, baking soda, and generous pinches of salt. Boil for 10–12 minutes until slightly fork tender.
Drain potatoes and let them sit in the pot for 1 minute to dry out slightly.
Transfer potatoes to a large bowl, drizzle with olive oil, season with salt and pepper, and shake vigorously until rough and pasty on the surface.
Spread potatoes in a single layer on a baking sheet. Roast for 20 minutes, flip, then roast another 15–20 minutes until golden and crisp.
While potatoes roast, melt butter in a saucepan over low heat. Add minced garlic and cook for 1 minute. Remove from heat.
Transfer finished potatoes to a platter. Drizzle with garlic butter and sprinkle with chopped herbs. Toss lightly to coat.
Serve immediately for best texture and flavor.
Notes
Use Yukon Gold or red potatoes for best texture—avoid russets.
Shake the boiled potatoes well to create a rough surface that crisps beautifully.
Mix up the herbs depending on what you have on hand or your flavor preference.
Add lemon zest or Parmesan for extra flavor before serving.
For dairy-free, replace butter with plant-based alternative or use all olive oil.
