This garlic and herb roasted potato recipe is a delightful side dish that pairs perfectly with a variety of main courses. The combination of garlic and herbs infuses the potatoes with a rich, savory flavor, while roasting them to a golden crisp ensures a satisfying texture.
Most of the ingredients in this recipe are common pantry staples. However, if you don't usually keep dried rosemary or dried thyme on hand, you may need to pick these up at the supermarket. These herbs are essential for achieving the aromatic and flavorful profile of the dish.
Ingredients for Garlic and Herb Roasted Potato Recipe
Potatoes: The main ingredient, providing a starchy and hearty base for the dish.
Garlic: Adds a pungent and aromatic flavor that complements the herbs.
Olive oil: Helps to roast the potatoes to a golden crisp while adding a subtle richness.
Dried rosemary: Provides a woody and fragrant note that enhances the overall flavor.
Dried thyme: Adds a subtle earthiness and pairs well with the rosemary.
Salt: Essential for seasoning and bringing out the flavors of the other ingredients.
Black pepper: Adds a mild heat and depth to the dish.
Technique Tip for This Recipe
To achieve perfectly crispy potatoes, make sure they are spread out in a single layer on the baking sheet. Overcrowding the potatoes will cause them to steam rather than roast, resulting in a less crispy texture. Additionally, stirring halfway through the roasting process ensures even cooking and browning on all sides.
Suggested Side Dishes
Alternative Ingredients
Potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and are packed with vitamins and fiber.
Minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor profile and is convenient to use.
Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.
Dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more vibrant flavor and aroma compared to dried rosemary.
Dried thyme - Substitute with fresh thyme: Fresh thyme offers a more potent and aromatic flavor than its dried counterpart.
Salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals that table salt lacks.
Black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the dish.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the roasted potatoes to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
Transfer the cooled potatoes to an airtight container. For best results, use a container that fits the amount of potatoes snugly to minimize air exposure.
Store the container in the refrigerator. The roasted potatoes will stay fresh for up to 4 days.
For longer storage, consider freezing. Spread the cooled potatoes on a baking sheet in a single layer and place in the freezer for about 1-2 hours, or until they are firm to the touch. This prevents them from sticking together.
Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.
To reheat refrigerated potatoes, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy.
For frozen potatoes, preheat the oven to 400°F (200°C). Spread the potatoes on a baking sheet and bake for 20-25 minutes, or until they are hot and crispy.
Alternatively, you can reheat the potatoes in a skillet over medium heat. Add a small amount of olive oil to the skillet and cook, stirring occasionally, until they are heated through and crispy.
Avoid using the microwave to reheat the potatoes, as this method can make them mushy and less appetizing.
How to Reheat Leftovers
Oven Method: Preheat your oven to 375°F (190°C). Spread the roasted potatoes on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, removing the foil for the last 5 minutes to restore their crispiness.
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 for 5-7 minutes, stirring occasionally, until they are heated through and crispy.
Microwave Method: Place the potatoes in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 1-2 minutes, stirring halfway through. Note that this method may not retain the original crispiness.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potatoes in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating and crispiness.
Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Spread the potatoes on the toaster oven tray in a single layer. Heat for 10-12 minutes, turning them halfway through to ensure they are evenly reheated and crispy.
Best Tools for This Recipe
Oven: The primary appliance used to roast the potatoes at a consistent temperature of 400°F (200°C).
Mixing bowl: A large bowl used to combine the potatoes with garlic, olive oil, rosemary, thyme, salt, and pepper.
Baking sheet: A flat metal tray used to spread the potatoes in a single layer for even roasting.
Knife: Essential for cutting the potatoes into chunks and mincing the garlic.
Cutting board: A sturdy surface to safely cut the potatoes and garlic.
Measuring spoons: Used to measure out the precise amounts of olive oil, rosemary, thyme, salt, and pepper.
Spatula: Useful for stirring the potatoes halfway through the roasting process to ensure even cooking.
Oven mitts: Protective gloves to safely handle the hot baking sheet when placing it in or removing it from the oven.
How to Save Time on Making This Recipe
Pre-cut potatoes: Cut the potatoes in advance and store them in water in the fridge to save time on prep day.
Use pre-minced garlic: Opt for pre-minced garlic to reduce chopping time.
Batch mix herbs: Mix the rosemary, thyme, salt, and pepper in bulk and store in an airtight container for quick seasoning.
Line baking sheet: Use parchment paper or a silicone mat on the baking sheet for easy cleanup and to prevent sticking.
Stir efficiently: Stir the potatoes halfway through roasting to ensure even cooking without spending too much time.
Garlic and Herb Roasted Potato Recipe
Ingredients
Main Ingredients
- 2 lbs Potatoes cut into chunks
- 3 cloves Garlic minced
- 2 tablespoon Olive Oil
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine potatoes, garlic, olive oil, rosemary, thyme, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for 40 minutes, or until golden and crispy, stirring halfway through.
- Serve hot and enjoy!
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