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 Β½ 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 350ΒΊF . Then crank up the broiler for the last 3 or 4 minutes to make sure that both sides get some gorgeous color.
Herb Roasted Potatoes
These golden brown herb roasted potatoes are seasoned with Italian herbs and brightened with fresh lemon. Here's how to get them perfectly golden.
Ingredients
- 3 lbs baby potatoes
- 2 Tbsps olive oil
- 1 Tbsp dried Italian herbs*
- 1 tsp salt
- 1/2 tsp granulated onion
- 1/2 tsp granulated garlic
- 2 pinches black pepper
- 1 lemon
- 2 Tbsps unsalted melted butter (optional)
- fresh parsley and thyme
Instructions
- Preheat the oven to 400° and line 2 baking sheets with parchment paper.
- In a large mixing bowl, whisk the olive oil, herbs, spices and 2 tsps lemon juice together.
- Slice the potatoes into 1/2" slices.
- Add the potatoes to the seasoned oil and toss to coat evenly.
- Divide the potato slices evenly between the two pans. Spread in a single layer.
- Roast for 20 minutes or until they are cooked. If the tops of the slices are not brown, turn the oven to broil (keep the pans on a middle rack) and cook for 2 -3 minutes keeping a close eye on them.
- Right before serving, place the cooked potatoes in a bowl and toss with 2 tbsps lemon juice and the melted butter. Garnish with chopped parsley and thyme.
Notes
*Or a combination of dried, oregano, thyme and basil
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 219Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 332mgCarbohydrates 37gFiber 4gSugar 2gProtein 5g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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