These crispy roasted potatoes are incredible—rich, buttery, and cloud-like on the inside with a deeply crunchy exterior. Finish them with garlic butter and a generous handful of fresh herbs for an easy, show-stopping side.
If your herb garden is overflowing, this is the perfect way to use them up.
These potatoes are roasted until the outsides are super crisp, then tossed with melted garlic butter and a bright mix of chopped herbs. The combination is especially delightful in late summer when herbs are at their peak.
Potatoes were my favorite food growing up, and I still adore them in every form. This method—parboiling, roughing up the surface, then roasting—creates a tender interior and a crackling, golden crust that’s hard to resist.
To get that cloud-like interior, parboil the potatoes until just tender, then transfer them back to the pot or into a large bowl and shake them. This roughs up the surface and releases little bits of mashed potato that become ultra-crispy when roasted. Don’t worry—the “mushy” texture is exactly what you want.
Crunchy and golden on the outside, creamy and buttery inside—what more could you ask for?
What else can you ask for?
The contrast between the crisp exterior and the whipped, tender interior is what makes these potatoes special. The flavor is simple and satisfying, and the addition of garlic butter and fresh herbs finishes them beautifully.
If you have a lot of herbs, this recipe is a perfect way to use them. I tend to throw in basil, parsley, cilantro, chives, dill, and green onions—whatever you love will work. Chop a big pile and toss them with the warm potatoes and garlic butter for a fresh, herb-forward finish.
Because potatoes are fairly neutral, they pair well with many herb combinations and make a versatile side. Serve them alongside a grilled steak, with a holiday meal, or simply enjoy them dipped in your favorite sauce as a meal on their own.
Below is a clear, straightforward version of the recipe and method so you can recreate these crispy, herby potatoes at home.
Best Crispy Roasted Potatoes
Crispy Potatoes with Garlic Butter and Herbs
4 to 6
Ingredients
- 2 pounds petite gold potatoes, halved
- 1/2 teaspoon baking soda
- Kosher salt and pepper
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2/3 cup chopped fresh herbs (basil, parsley, cilantro, dill, chives, green onions, or your favorites)
Instructions
- Preheat the oven to 450°F (230°C).
- Bring a large pot of water to a boil. Add the potatoes, baking soda, and a few big pinches of salt. Boil until just fork tender, about 10–12 minutes.
- Drain the potatoes and return them to the pot for about 1 minute. Transfer to a significantly larger bowl, drizzle with olive oil, and season with salt and pepper. Shake the bowl vigorously for a few minutes until the potato pieces look slightly pasty and coated with a thin layer of mashed potato—this creates the best surface for crisping.
- Arrange the potatoes in a single layer on a baking sheet and roast for 20 minutes. Shake or flip them, then roast an additional 15–20 minutes until deeply golden and crisp. If needed, continue roasting a bit longer until you reach the desired color and crunch.
- While the potatoes roast, melt the butter in a small saucepan over low heat. Add the minced garlic, then remove from the heat to let the garlic infuse the butter.
- Chop the herbs and combine them in a bowl.
- Remove the potatoes from the oven, transfer to a large plate or bowl, and drizzle with the garlic butter. Sprinkle the chopped herbs over the potatoes and gently toss to combine. Serve immediately.
Notes
Crunch crunch.