Herb-Roasted Potatoes Recipe

Potatoes: The star of the dish, providing a hearty and satisfying base.

Olive oil: Helps to crisp up the potatoes and adds a rich, fruity flavor.

Salt: Enhances the natural flavors of the potatoes and herbs.

Black pepper: Adds a touch of heat and complexity.

Garlic powder: Infuses the potatoes with a savory, aromatic quality.

Dried rosemary: Brings a piney, slightly citrusy note to the dish.

Dried thyme: Adds a subtle earthiness and pairs well with the rosemary.

To achieve perfectly crispy potatoes, make sure to spread them out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, resulting in less crispiness. Additionally, flipping the potato wedges halfway through the cooking time ensures even browning on all sides.

• Potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and are rich in vitamins and fiber.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting.

• Salt - Substitute with sea salt: Sea salt provides a more complex flavor profile and contains trace minerals.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a different dimension to the dish.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• Dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more vibrant flavor and aroma, enhancing the overall taste of the dish.

• Dried thyme - Substitute with fresh thyme: Fresh thyme provides a more intense and aromatic flavor, making the dish more fragrant.

• Allow the potatoes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. If you have a lot, use multiple layers of parchment paper to separate them.
• Store the container in the refrigerator. The potatoes will stay fresh for up to 4 days.
• For longer storage, place the cooled potatoes on a baking sheet in a single layer and freeze them for about an hour. This prevents them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat, preheat your oven to 375°F (190°C). Spread the potatoes on a baking sheet and bake for 10-15 minutes until heated through and crispy.
• Alternatively, you can reheat the potatoes in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through.
• Avoid microwaving the potatoes as it can make them mushy.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover potatoes on a baking sheet in a single layer. Cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, then remove the foil and bake for an additional 5-10 minutes until they are crispy and heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the potatoes and cook, stirring occasionally, for about 5-10 minutes until they are heated through and crispy.

• Microwave Method: Place the potatoes in a microwave-safe dish. Cover them with a damp paper towel to help retain moisture. Microwave on high for 1-2 minutes, then check and stir. Continue microwaving in 30-second intervals until they are heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potatoes in the air fryer basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Oven: Used to roast the potatoes at a consistent temperature of 400°F (200°C) to achieve a golden brown and crispy texture.

• Mixing bowl: Essential for tossing the potato wedges with olive oil and seasonings to ensure they are evenly coated.

• Baking sheet: Provides a flat surface to spread the potatoes in a single layer, allowing them to roast evenly.

• Spatula: Useful for turning the potatoes halfway through the roasting process to ensure they cook evenly on all sides.

• Measuring spoons: Needed to accurately measure the salt, pepper, garlic powder, rosemary, and thyme for consistent seasoning.

• Knife: Used to cut the potatoes into wedges, ensuring they are of uniform size for even cooking.

• Cutting board: Provides a safe and stable surface for cutting the potatoes into wedges.

Pre-cut potatoes: Buy pre-cut potato wedges from the store to save prep time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch seasoning: Mix a large batch of your seasoning blend ahead of time to use for multiple recipes.

Microwave first: Microwave the potato wedges for a few minutes before roasting to reduce oven time.

Single layer: Ensure the potatoes are in a single layer to promote even cooking and faster roasting.