These Garlic and Herb Baked Potatoes are the ultimate side dish—simple, rustic, and deeply flavorful. The potatoes are parboiled with a touch of baking soda to create a starchy exterior that crisps up beautifully in the oven. Infused with a golden garlic-herb oil and roasted until deeply browned, each bite delivers a satisfying crunch followed by a buttery-soft center. Finished with a sprinkle of fresh parsley and flaky salt, they’re perfect alongside roasted meats, grilled vegetables, or even as a standalone snack with a creamy dip. This recipe is a celebration of texture and aroma, ideal for cozy dinners or festive spreads.
Ingredients:
For the Potatoes:
- 13 medium russet potatoes, cut into 1-inch chunks
- 1 tsp baking soda
- 1 tsp salt (for boiling water)
For the Garlic Herb Oil:
- ¼ cup olive oil
- 2 tbsp minced garlic (about 4–5 cloves)
- 2 tbsp fresh rosemary or thyme, finely chopped
- 1 tsp black pepper
- Salt to taste
For Finishing:
- 1 small handful fresh parsley, minced
- Flaky sea salt or kosher salt, to taste
Instructions:
1. Parboil the Potatoes:
Fill a large pot with water and bring it to a boil. Add the baking soda and salt, then stir in the potato chunks. Return to a boil, then reduce to a simmer and cook for about 10 minutes. The potatoes should be just fork-tender—don’t overcook. Drain and let them sit in the colander for a minute to allow excess moisture to evaporate.
2. Make the Garlic Herb Oil:
While the potatoes are draining, heat the olive oil in a small saucepan over medium heat. Add the minced garlic, rosemary (or thyme), and black pepper. Stir constantly for 2–3 minutes until the garlic just begins to turn golden—don’t let it brown. Immediately strain the oil through a fine mesh sieve over the potatoes. Reserve the garlic-herb solids for later.
3. Rough Up the Potatoes:
Return the drained potatoes to the pot. Shake the pot vigorously so the potatoes slam against the sides—this roughs up the surface and creates a starchy coating that will crisp up in the oven.
4. Roast:
Preheat your oven to 425°F (220°C). Spread the potatoes out on a large rimmed baking sheet in a single layer. Roast for 30–35 minutes without moving them. Then, flip the potatoes using a thin spatula and roast for another 30–40 minutes, flipping once or twice more until they’re deeply golden and crisp on all sides.
5. Finish and Serve:
Transfer the roasted potatoes to a large bowl. Toss with the reserved garlic-herb solids and minced parsley. Taste and season with flaky sea salt or more pepper if needed.
Serving Suggestions:
- Pair with grilled steak, roast chicken, or baked salmon.
- Serve with a creamy garlic aioli or sour cream dip.
- Add a sprinkle of parmesan or crumbled feta for a cheesy twist.
These potatoes are a blank canvas for your creativity, My. Try swapping in dill or chives, or drizzle with lemon butter for a bright finish. Want to turn them into a loaded potato platter with toppings like caramelized onions and crispy bacon? I’ve got ideas for that too. Just say the word! 🥔🌿✨
If you’d like a version with sweet potatoes or a vegan twist, I’d be happy to whip that up next.