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Crispy garlic roast potatoes
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
- Preheat your oven to 450°F (230°C) and set the rack to the lowest position.
- Halve or quarter the potatoes, place in a large pot and top with cold water.
- Add the baking soda, season heavily with kosher salt and bring to a boil over high heat.
- Cook until just fork tender, about eight to 10 minutes, then drain and allow to air dry.
- Coat the bottom of a large rimmed baking sheet with two tablespoons of oil and place it on the bottom rack of the oven.
- 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.
- 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.
- 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.
- Meanwhile, rub the remaining oil onto the herbs and set aside.
- Flip the potatoes over, add the herbs to the pan and continue to roast for 10 to 15 minutes or until crisp and golden.
- Remove the potatoes from the oven, immediately grate over the lemon zest and season with more salt and pepper.
- Transfer to a serving dish and serve with sour cream on the side. Enjoy!
