Crispy Roasted Potatoes with Fresh Herbs and Garlic
Ingredients
- 3-4 Lbs Potatoes: Russet or yellow potatoes, peeled and cut into thick wedges
- Salt and Pepper to taste
- 5-6 Tbsp Olive Oil
- 1 Tbsp Baking Soda
- 1-2 Sprigs Fresh Rosemary, roughly chopped
- 4-5 Sprigs Fresh Thyme, roughly chopped
- 4-6 Garlic cloves, minced
Instructions
- Prepare the PotatoesPeel and chop russet or yellow potatoes into thick wedges.Bring a large pot of salted water with ½ teaspoon baking soda to a boil. Add the potatoes and cook for 10-12 minutes, or until slightly tender.Strain the potatoes and let them dry completely.
- Toss and SeasonIn a large bowl, toss the potatoes with olive oil, salt, and pepper until well-coated.
- Roast to PerfectionPreheat an oiled baking sheet in a 425°F oven. Spread the potatoes in a single layer.Roast for 40-45 minutes, flipping every 10 minutes for even browning.
- Finish with Fresh HerbsRemove potatoes from the oven and toss them in a bowl with fresh rosemary, thyme, garlic, and a drizzle of olive oil.Return to the baking sheet and roast for an additional 10 minutes.
- Serve and EnjoyRemove from the oven, sprinkle with fresh herbs, and serve hot.