Crispy Golden Roast Potatoes

These crispy, golden roast potatoes are the ultimate side dish—fluffy on the inside and perfectly crunchy on the outside. Infused with garlic and herbs, they’re simple, comforting, and guaranteed to impress at any meal.

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings: 6 servings

Course: Side Dish

Cuisine: American, European

Calories: 210

Ingredients Method Notes

Ingredients

For the Potatoes

1 kg baby potatoes or small waxy potatoes halved for even cooking
4 tbsp extra virgin olive oil adds flavor and crispness
1 tsp kosher salt
0.25 tsp freshly ground black pepper

For the Aromatics

5 garlic cloves unpeeled, lightly smashed
5 fresh thyme sprigs or 3 rosemary sprigs

Optional Garnish

fresh parsley or thyme finely chopped

Method

Step 1: Preheat oven to 200°C / 400°F (180°C fan). Ensure oven is fully heated for best crispiness.
Step 2: Smash garlic cloves lightly with the flat side of a knife to release oils without burning.
Step 3: Place halved potatoes on a large baking tray. Toss with olive oil, salt, pepper, garlic, and herbs. Spread in a single layer.
Step 4: Roast for 30 minutes, then toss with a spatula. Continue roasting 25–35 minutes until golden, crispy outside, and fluffy inside.
Step 5: Transfer to a serving dish, garnish with fresh parsley or thyme, and serve hot.

Notes

Use Yukon Golds or other waxy potatoes for best results. Swap olive oil with duck fat or goose fat for richer flavor. For extra crispiness, soak potatoes in cold water for 20 minutes before roasting. Store leftovers in the fridge up to 3 days and reheat in the oven for best crunch.