Crispy Roasted Potatoes with Garlic Butter and Herbs

Why You’ll Love Crispy Roasted Potatoes with Garlic Butter and Herbs Recipe

The texture is exceptional — crunchy on the outside, cloud‑like soft on the inside when you parboil and “shake” the potatoes before roasting.
The garlic butter adds a rich, savoury punch.
The fresh herbs bring brightness and colour, making this side dish feel special without being complicated.
Versatile enough to serve alongside a steak, chicken, or as part of a holiday meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Petite gold potatoes, halved
Baking soda
Kosher salt and pepper
Olive oil
Unsalted butter
Garlic cloves, minced
Fresh herbs (such as basil, parsley, cilantro, dill, chives, green onions)

Directions

1. Preheat the oven to 450 °F (about 230 °C).

2. Bring a large pot of water to a boil. Add the potatoes, the baking soda, and a few generous pinches of salt. Boil until the potatoes are just slightly fork‑tender, about 10–12 minutes.

3. Drain the potatoes, then return them to the pot for 1 minute. Transfer them to a large bowl, drizzle with olive oil, and sprinkle with salt and pepper.

4. Shake the bowl roughly for a few minutes until the potato pieces look pasty and covered in a layer of slightly mashed potato bits — this “roughing up” helps create more surface area for crisping.

5. Spread the potatoes in a single layer on a baking sheet. Roast for 20 minutes, then shake/flip the potatoes and roast for another 15–20 minutes (or longer if you want them extra deep golden).

6. While the potatoes roast, melt the butter in a saucepan over low heat. Add the minced garlic cloves and remove from heat. Chop your fresh herbs and mix them together.

7. Once the potatoes are done, transfer them to a large plate, drizzle with the garlic‑butter mixture, sprinkle on the herbs, toss gently to combine, and serve immediately.

Servings and timing

Servings: 4 to 6 people
Prep time: approximately 35 minutes
Cook time: approximately 1 hour
Total time: about 1 hour 35 minutes

Variations

• Swap the herbs: Use whatever fresh herbs you have on hand — basil, parsley, dill, chives, cilantro all work great.

• Add spices: Try paprika, smoked paprika, or a pinch of chili flakes for extra kick.

• Change the potatoes: If you can’t find petite gold potatoes, you can use baby reds or Yukon golds — just cut them to similar size.

• Make it vegan: Use olive oil instead of butter and omit or replace the garlic butter drizzle with garlic‑infused olive oil.

• Add cheese: Right at the end, sprinkle some freshly grated Parmesan or Pecorino for a savory finish.

Storage/Reheating

• Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 2–3 days.

• Reheating: To retain crispiness, reheat in a preheated oven or air fryer at around 200 °C (about 400 °F) for 5‑10 minutes until warmed through and crispy again. Avoid microwaving if you want to keep that crunch.

FAQs

What kind of potatoes work best?

Petite gold potatoes are used here for their thin skins and creamy texture — they crisp up nicely. If you substitute with another variety, cut into similar sizes so they cook evenly.

Why do we add baking soda to the boiling water?

The baking soda helps break down the potato surface slightly during boiling, which in turn helps create more roughened edges that crisp beautifully during roasting.

Can I skip the parboiling step?

While you could, you’ll sacrifice that ultra‑tender interior and the extent of crispiness. Parboiling and then roughing up the potatoes gives their signature texture.

Can I prepare these ahead of time?

You can parboil and rough up the potatoes ahead of time, then refrigerate them until you’re ready to roast. Roast as directed when ready to serve for best results.

Can I use frozen potatoes?

Frozen potatoes won’t yield the same texture because they’ll release more moisture and won’t achieve the same crispiness. Fresh potatoes are strongly recommended.

How can I make them extra crispy?

Ensure the potatoes are in a single layer with space between them on the baking sheet so the heat can circulate. Also, roughing up the potato surface and using a high oven temperature help maximize crispiness.

What herbs should I use?

You can mix as many as you like — basil, parsley, cilantro, dill, chives, green onions are all great. Choose what you have and what flavour profile you prefer.

Can I add other flavours or toppings?

Yes — you might try adding roasted garlic cloves, crispy bacon bits, a drizzle of lemon juice, or even a sprinkling of feta cheese right before serving.

Is this side dish suitable for special occasions?

Absolutely — the herb‑butter finish and crisp texture elevate it beyond everyday roasted potatoes, making it fitting for holidays, dinner parties, or when you want something a bit more special.

Can I roast them on a grill instead of in the oven?

Yes, you can adapt this for a grill if you use a cast‑iron or grill‑safe pan. Parboil and rough them up as instructed, then roast over indirect heat on the grill until crisped. You may need to monitor closely and adjust timing.

Conclusion

If you’re looking for a roasted potato side that stands out — impressively crisp, super tender inside, enriched with garlic butter and fresh herbs — this recipe delivers. The technique of parboiling, roughing up, and high‑temp roasting really makes a difference. Whether you’re serving it on a weeknight or for a special gathering, it’s one of those dishes everyone will want seconds of.