Do I have to use butter to make roasted potatoes?

Nope, the butter in this recipe is there strictly for flavor. If you want to leave it out, simply use olive oil to roast the potatoes.

What's the best temperature to make crispy roasted potatoes?

You want a very hot oven, 425F to 450F, for perfectly crispy roasted potatoes.

How long does it take to make crispy roasted potatoes?

Roasting precooked (simmered in water first then dried) takes about 30 minutes. If you chose not to simmer the potatoes first, it'll take about 45 minutes.

Why should I simmer potatoes before roasting?

Simmering potatoes in water with baking soda and salt helps breakdown the exterior of the potatoes, making for incredibly crispy roasted potatoes. Plus, it helps make for creamier interiors that are well seasoned.

Crispy Herb Roasted Potatoes - The Real Recipes

Description

This recipe for Crispy Herb Roasted Potatoes makes positively delicious, crispy, creamy and rich potatoes. The crispy exterior is coated in a bit of butter and herbs while the inside is fluffy and creamy like mashed potatoes.

Ingredients

Units Scale

1 1/2 lbs. Yukon gold potatoes
8 cups water
1 Tbsp. table salt, plus more to taste
1 tsp. baking soda
2 Tbsp. melted unsalted butter
2 Tbsp. olive oil
2 Tbsp. chopped fresh woody herbs (such as rosemary, thyme and sage), plus more for garnish

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Instructions

Preheat oven to 450F and line a baking sheet with parchment paper. Set aside.
Peel the potatoes and cut into 1-inch oblong pieces, or roughly chop into 1-inch cubes. If making ahead, place in a container and cover with water. Store in the refrigerator for up to 1 day and drain and rinse before using.
Add potatoes, water, salt and baking soda to a large pot and bring to a simmer over medium-high heat. Reduce heat to maintain a low simmer and cook until almost tender, but still slightly firm, about 10 minutes.
While the potatoes cook, stir together in a large bowl the melted butter, oil and herbs.
Drain potatoes then return to the pot. Heat over medium and cook, shaking the pan occasionally to prevent scorching, until the potatoes are very dry, 1-2 minutes. Carefully add the potatoes to the bowl with the herbs and toss well to coat. Transfer potatoes to the prepared baking sheet in a single layer then roast until golden brown and crispy on all sides, 30-40 minutes, stirring and flipping the potatoes halfway through cooking. Remove from the oven and sprinkle with more salt to taste and serve garnished with more fresh herbs.

Notes

This recipe makes about 4 cups of potatoes, which is a good amount to serve 4 as a side. If you want to make this recipe for more people, simply double the recipe. Use two baking sheets as to not overcrowd the potatoes.
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, heat potatoes on a baking sheet in a 400F oven until sizzling, about 10 minutes.
If you are making this for a big meal, you can make ahead by par-cooking the potatoes. Simmer then drain and cool and store in an airtight container in the refrigerator. You can also roast the potatoes for about 20-25 minutes then set aside on the counter for up to 1 hour and return to the oven to finish cooking for another 10-15 minutes before serving.
Consider adding more seasoning like black pepper, garlic powder, onion powder, paprika, cumin, coriander or chili powder, if desired.
If you don't like sage, rosemary and thyme, try using dried herbs like Italian seasoning or finish the roasted potatoes with parsley, chives or tarragon.

Prep Time: 10 min.
Cook Time: 40 min.
Category: Sides
Method: Roasting
Cuisine: American