• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Girl With The Iron Cast
  • Home
  • About Me
  • Recipes
    • Recipe Index
  • Shop
  • Contact Me
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Shop
  • Contact Me
    • Subscribe to my newsletter!
    • Privacy Policy
    • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Shop
    • Contact Me
      • Subscribe to my newsletter!
      • Privacy Policy
      • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Side Dishes » Crispy Roasted Potatoes

    Crispy Roasted Potatoes

    January 17, 2019

    162 shares
    Jump to Recipe Print Recipe

    These crispy oven roasted potatoes have crispy outsides, soft delicious insides, in a garlic herb oil. These crispy roasted potatoes are the perfect potato side dish for any meal.

    Potato prep

    I used russet potatoes for this recipe and kept the skin on after throughly scrubbing them (since they grow in the ground and all..). I leave the skin for texture, to help get them crisp, and for the nutrients as well.

    You have to cook the potato a bit before we crisp it up, so the inside softens. You can accomplish this with a pot of boiling water and put them in for a few minutes, but I like to take the easy route and microwave them. In a microwave safe dish, I put about half an inch of water and cover it with microwave safe plastic wrap (poke some holes as vents). This will steam and soften the center.

    Garlic herb oil

    While your potatoes are in their microwave jacuzzi, we are going to work on our garlic and herb infused olive oil. In a small saucepan heat up: olive oil, garlic, rosemary, fresh chopped oregano, crushed red pepper flakes, and some salt/ pepper.

    You’re going to let the garlic cook for a few minutes so the olive oil infuses with all of these delicious flavors.

    Then strain the olive oil and keep the garlic and herb mixture to use later.

    Cooking potatoes

    Next we are going to take our potatoes and put them in a large bowl. Sprinkle some corn starch on them and stir. Once they are coated you’re going to pour the olive oil over the potatoes and stir until they have a coating like above.

    Spread them out on a lightly greased or non-stick baking sheet. You’re going to roast them undisturbed for 20 minutes on the bottom rack so they get a nice crisp bottom. Remove from the oven and using a spatula toss them around and back in the oven for another 20 minutes. Remove them from the oven again, add some parmesan cheese, and using the spatula to toss them around again. They will go back in the oven for 10-15 more minutes depending on how crisp you want them.

    Once you remove them you should have beautifully crisp potatoes with a crisp outside and a soft pillowy center.

    plate of cubed roasted potatoes on a white plate

    Place in a serving bowl, add the garlic herb mixture on top, and you can serve with fresh parsley over the top. Enjoy!

    Love Potatoes? Here are other recipes:

    • Garlic Smashed Potatoes
    • Sweet Potato Gratin
    • Chorizo Potato Breakfast Skillet
    • Potato Soufflé
    roasted potatoes on a white plate

    Made this recipe and loved it? Leave a star rating below!

    crispy roasted square potatoes on a white plate

    Crispy Roasted Potatoes

    Crispy oven roasted potatoes with a garlic and herb infused olive oil and dusted with parmesan. Crispy on the outside, soft and pillowy on the inside.
    4.20 from 5 votes
    Print Pin Rate
    Course: Side Dishes
    Cuisine: American
    Keyword: garlic herb potatoes, potatoes, roasted potatoes
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 -6 servings
    Calories: 415kcal
    Author: Stephanie

    Equipment

    • Williams Sonoma Goldtouch® Corrugated Nonstick Quarter Sheet, Set of 2
    • Stainless Steel Mixing Bowls
    • All-Clad Essentials Nonstick Sauce Pans, Set of 2
    Prevent your screen from going dark

    Ingredients

    • 3 pounds russet potatoes washed and cubed
    • ¼ cup olive oil
    • 4 cloves garlic minced
    • 1 tablespoon rosemary chopped
    • 2 tablespoons fresh oregano chopped
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon Kosher salt
    • ½ teaspoon ground black pepper
    • 1 teaspoon corn starch or arrowroot
    • 2 tablespoons parmesan cheese
    • 2 tablespoons fresh parsley, chopped for garnish

    Instructions

    • Preheat oven to 425F
    • Place potatoes in an oven safe dish with ½in of water, cover with plastic wrap and poke holes, then microwave for 10min till they can be pierced with a fork. Drain and let cool. (You can also boil in a pot of water for 8 minutes)
    • While potatoes are cooking, in a small sauce pan over medium heat, add the olive oil, garlic, rosemary, oregano, red pepper flakes, salt and pepper. Stir and cook for 3 minutes. Remove from heat, strain olive oil into a dish, and keep garlic mixture to the side.
    • After draining the potatoes, add them to a large bowl. Sprinkle the corn starch on them and mix until coated. Add the olive oil to the potatoes and stir/toss them until they have developed a coating.
    • Spread them onto a sheet pan in one layer and put on the lower rack. Allow to cook undisturbed for 20 minutes. Remove from the oven and using a spatula, flip and move them around. Add them back into the oven for 20 minutes. Remove from oven again and add the parmesan on top, using the spatula flip and move around. Put back into the oven for 10-15 minutes until desired crisp has been achieved. 
    • Place into serving dish and top with garlic herb mixture and fresh parsley.

    Notes

    I used russet potatoes for this recipe and kept the skin on after throughly scrubbing them (since they grow in the ground and all..). I leave the skin for texture, to help get them crisp, and for the nutrients as well.

    Nutrition

    Calories: 415kcal | Carbohydrates: 66g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 649mg | Potassium: 1494mg | Fiber: 6g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 23mg | Calcium: 132mg | Iron: 4mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Marinated Flank Steak with Chimichurri
    Sun-dried Tomato Broccolini Pasta »
    162 shares

    Originally Published: January 17, 2019 Post Updated: November 15, 2022 Filed Under: American, Gluten-Free, Recipes, Side Dishes, Thanksgiving, Vegetarian Tagged With: garlic, Oregano, potatoes, Rosemary

    Subscribe to my newsletter!

    Reader Interactions

    Comments

    1. Christopher Parker

      August 24, 2021 at 8:10 pm

      This is a great recipe. The microwave idea is smart. The flavor and the crispness was perfect.

      Reply
      • Stephanie

        August 24, 2021 at 8:18 pm

        I’m so glad you enjoyed it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Spring Delights

    Fiddlehead Ramp Cheese Tart

    Steak kabobs with potatoes, peppers, onions, and garlic cloves, on a skewer with chimichurri sauce drizzled oer the top on a white plate

    Marinated Steak Skewers with Chimichurri

    close up of a double smash burger with melted cheese on a brioche bun

    Smash Burgers

    overhead photo of red pepper dip in a white bowl

    Muhammara (Roasted Red Pepper Walnut Dip)

    grilled flank steak sliced and topped with chimichurri over the top on a wooden block

    Marinated Flank Steak with Chimichurri

    overhead photo of asian salad in a bowl with spicy peanut dressing on the side and sliced limes

    Asian Salad with Spicy Peanut Dressing

    More Spring Recipes...

    Footer

    Follow GWTIC on Social Media!

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact GWTIC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme