Cooking potatoes is easy, right? You can boil them, bake them, roast them, mash them, saute them, fry them and they are everyone’s favorite food. I personally eat baked potatoes with only a little bit of salt and I’m happy with just that. But sometimes I like a little something extra, like these herb roasted potatoes.
These herb roasted potatoes are seasoned with Italian herbs and brightened with some fresh lemon. But they get their wonderful taste and texture with the right cooking method. To get that beautiful golden brown crispy top, here’s how you do it.
How to Brown Potatoes in the Oven
The key to getting these potatoes all golden brown and crispy is to give them space on the pan. No crowds – you know, a little social distancing. Too many potatoes piled up on top of each other and they start to steam each other. Just like steamed broccoli they will not get brown, even when they are in the oven.
For even cooking, try to keep the slices a uniform thickness. I like about ½ thick. This is just the right size that allows for a golden outside with a creamy inside. If the slices are too thin, they will be dry on the inside.
Toss the sliced potatoes in some olive oil and seasoning, spread them out in a single layer on sheet pans (I line mine with parchment paper). I used 2 standard sized cookie sheets so that the potatoes can lay in a single layer. I prefer baking sheets with their low sides over a roasting pan with higher sides. The low sides allows the steam to escape easily so that the potatoes can get brown and a little crispy.
These herb roasted potatoes cook on high heat at 350ºF . Then crank up the broiler for the last 3 or 4 minutes to make sure that both sides get some gorgeous color.