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Roasted Potatoes

Garlic Herb Roasted Potatoes

Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes


  • 6 russet potatoes cut into 1-inch pieces
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 2-3 tablespoons garlic, minced to taste
  • 2 tablespoons fresh rosemary or fresh thyme finely chopped
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste
  • 1 small handful fresh parsley leaf minced to garnish


  • Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
  • Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
  • Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
  • Immediately strain oil through a fine-mesh strainer over the potatoes. (Reserve garlic and rosemary, for use after roasting, if desired.) Add salt and pepper to taste, and mix.
  • Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
  • Preheat oven to 425°F (220°C).
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 30-35 minutes.
  • Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add the reserved garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.


Slightly adapted from: Tasty.co