Introduction
These potatoes are golden and shatteringly crisp on the outside, soft and fluffy on the inside, and coated in rich garlic butter with herbs. Roasting them this way transforms humble potatoes into something unforgettable. One bite, and you’ll understand why there’s no going back.
🥔 Ingredients
- 1 kg (2.2 lb) baby potatoes or Yukon Gold potatoes
- 3 tbsp olive oil
- 60 g (4 tbsp) unsalted butter, melted
- 5 cloves garlic, finely minced
- 1 tsp sea salt (or to taste)
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme or rosemary (or both)
- 2 tbsp fresh parsley, finely chopped (for garnish)
- Optional: 30 g (¼ cup) grated Parmesan cheese
👩🍳 Instructions
Method
- Preheat the Oven
Preheat your oven to 220°C (425°F). Place a large baking tray inside to heat up—this helps achieve extra crispiness. - Parboil the Potatoes
Add the potatoes to a large pot of well-salted water. Bring to a boil and cook for 10–12 minutes, until just fork-tender.
Drain well and let them steam dry for 2 minutes. - Rough Them Up
Return the drained potatoes to the pot, cover with a lid, and shake vigorously for 20–30 seconds. This roughens the edges, which is the secret to ultra-crispy potatoes. - Season Generously
In a bowl, mix olive oil, melted butter, garlic, salt, pepper, smoked paprika, and herbs. Pour this over the potatoes and toss until every piece is well coated. - Roast to Perfection
Carefully remove the hot tray from the oven. Spread the potatoes in a single layer, cut-side down if halved.
Roast for 35–45 minutes, turning once halfway through, until deeply golden and crisp. - Final Touch
(Optional) Sprinkle Parmesan over the potatoes during the last 5 minutes of roasting.
Remove from oven and finish with fresh parsley.
✨ Serving Tip
Serve immediately while hot and crunchy. These are perfect alongside roast chicken, steak, or simply with a garlic aioli or sour cream on the side.