Crispy Garlic & Herb Potatoes | The Ultimate Roasted Potatoes Recipe
These Crispy Garlic & Herb Potatoes are the perfect side dish for any meal. They´re packed with garlicky goodness and super easy to make. But the best part, is their crispy exterior with a melt-in-your-mouth interior. Serve them next to a saffron garlic aioli for the ultimate experience.
To make this recipe, I used fingerling potatoes, but you can use any potatoes you like. Though I do recommend you use potatoes that are waxy. Such as new potatoes, yukon gold or even red potatoes. These type of potatoes keep their shape better when they´re roasted and won´t get mushy.
The secret to getting all that garlicky goodness, is to not cook the garlic with the potatoes. First you sautee the garlic in olive oil, reserve it and then add it over the potatoes once they´re roasted. By using this technique, the garlic is fully aromatic and guaranteed to not add that unpleasant bitter flavor when garlic is over-cooked.
TIPS & TRICKS to Make this Recipe: I par boiled the potatoes for just 5 minutes before roasting. This helps remove some of the starch in the potatoes to help achieve that crispy texture. If you are short in time, you can skip this step. But the potatoes won´t be as crispy.
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Watch the Video Below on How to Make Crispy Garlic & Herb Potatoes
Crispy Garlic & Herb Potatoes
- 12 fingerling potatoes
- 2 tbsp extra virgin olive oil 30 ml
- 6 cloves garlic
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme .45 grams
- 1/2 tsp dried rosemary .55 grams
- 2 tbsp finely chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
FOR THE SAFFRON AIOLI
- 1/2 cup low-fat mayonnaise 115 grams
- 2 cloves garlic
- 1/4 tsp saffron threads .17 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- dash sea salt
- dash black pepper
Fill a stock pot half ways with cold water, season generously with sea salt and heat it with a high heat
Cut 12 fingerling potatoes (washed) in half lengthwise
Once the water comes to a boil, add the potatoes into the stock pot and par boil them for 5 to 6 minutes, then drain the potatoes into a colander and let them air dry
Meanwhile, heat a small fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 6 cloves garlic roughly chopped, mix the garlic with the olive oil and saute for 1 minute, then drain the garlic into a sieve with a bowl underneath and set the garlic aside
Add in 1 tsp of dried oregano into the garlic infused olive oil, along with 1/2 tsp dried thyme and 1/2 tsp dried rosemary, whisk together
Once the potatoes are fully dry, add them back into the stock pot, along with the olive oil & herb mixture, season with sea salt & black pepper and toss together until well mixed
Transfer the potatoes into a baking tray that´s lined with parchment paper, making sure all the potatoes are cut side down and in a single layer
Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
Meanwhile, make the saffron aioli, add in 2 cloves garlic roughly chopped into a mortar, along with 1/4 tsp saffron threads, using a pestle pound down until you form a paste, then add in 1/2 cup mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until well mixed
After roasting the potatoes for 35 to 40 minutes, they should be perfectly roasted, remove them from the oven, transfer the potatoes back into the stock pot, add in the reserved sauteed garlic and 2 tbsp finely chopped parsley, toss together until well mixed, serve at once next to the saffron aioli, enjoy!
Get the Saffron Threads I used to make this recipe
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