Crispy Roasted Potatoes with Butter Olive Oil and Herbs
Crispy on the outside, fluffy on the inside! The key to these roasted potatoes is to shake the parboiled potatoes so they get rough edges, then roast them on a pre-heated tray with oil. Our Butter Olive Oil brings all that rich creamy flavour without the cholesterol; win-win!
Crispy Roasted Potatoes with Butter Olive Oil and Herbs
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
6-8
Prep Time
25 minutes
Cook Time
50 minutes
Ingredients
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3 Lbs. Russet potatoes
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¼ Cup Butter Olive Oil
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1 Tbsp. Fresh rosemary, chopped
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1 Tbsp. Fresh thyme, chopped
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4 Cloves garlic, minced
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Maldon Flaked Sea Salt
Directions
Place a large, rimmed baking sheet in the oven and preheat to 450°F (230°C).
Cut the potatoes into even chunks. Place them in a pot and cover with cold, salted water. Bring to a boil, then cook for 5 to 7 minutes, until the edges are tender.
Drain the potatoes in a colander. Return them to the hot, empty pot, cover with a lid, and shake gently for about 30 seconds to fluff up the edges. Set aside to dry for 10 minutes undisturbed.
While the potatoes are drying, combine the olive oil, minced garlic, rosemary, and thyme in a small mixing bowl. Carefully remove the hot baking sheet from the oven and pour the seasoned oil onto it, tilting the pan to coat evenly. Add the potatoes to the hot oil mixture, season with salt and pepper. Use a spatula to gently toss everything until the potatoes are fully coated.
Spread the potatoes in a single, even layer, ensuring they are not touching. Return the pan to the oven. Roast for 40–50 minutes, flipping them halfway through, until golden brown and crispy.
Serve with extra herbs and Maldon Flaked Sea Salt, if desired.
Okay the shaking the potatoes to make the edges fluffy is the BEST HACK they get so crispy when you roast them! You have to follow all the instructions here with the oil in the pan first to get it hot, trust me it works. Really, really good recipe!
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