Crispy garlic roast potatoes

By Mary Berg
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Buttery, garlicky, fluffy inside with crisp, golden edges… these roasted potatoes tick all our boxes! This fool-proof recipe, roasted potatoes are a simply delicious side dish that goes with anything. 

SERVES
4
 TO
6

Ingredients

  • 6–8 medium (about 1–1.25 kg) yellow flesh potatoes
  • 1 teaspoon baking soda
  • Kosher salt and black pepper to season
  • 4 tablespoons olive oil
  • 3 sprigs sage or rosemary
  • 1/2 lemon, zested
  • Sour cream, for serving

Directions

  1. Preheat your oven to 450°F (230°C) and set the rack to the lowest position.
  2. Halve or quarter the potatoes, place in a large pot and top with cold water. 
  3. Add the baking soda, season heavily with kosher salt and bring to a boil over high heat. 
  4. Cook until just fork tender, about eight to 10 minutes, then drain and allow to air dry.
  5. Coat the bottom of a large rimmed baking sheet with two tablespoons of oil and place it on the bottom rack of the oven.
  6. Lightly crush the garlic cloves just to burst the skin and transfer to the pot the potatoes were boiled in along with the potatoes and two tablespoons of oil. 
  7. Season with kosher salt and pepper. Using a rubber spatula or wooden spoon, gently toss the potatoes for one to two minutes to develop some of the potato starches.
  8. Carefully remove the baking sheet from the oven and place the potatoes on in a single layer. Roast for 20 minutes or until the underside of the potatoes is a deep golden brown. 
  9. Meanwhile, rub the remaining oil onto the herbs and set aside. 
  10. Flip the potatoes over, add the herbs to the pan and continue to roast for 10 to 15 minutes or until crisp and golden.
  11. Remove the potatoes from the oven, immediately grate over the lemon zest and season with more salt and pepper. 
  12. Transfer to a serving dish and serve with sour cream on the side. Enjoy!

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