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Crispy Garlic & Herb Potatoes

Crispy Garlic & Herb Potatoes

Course Side Dish
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 663 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  • 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


  1. Fill a stock pot half ways with cold water, season generously with sea salt and heat it with a high heat

  2. Cut 12 fingerling potatoes (washed) in half lengthwise

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  9. 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

  10. 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!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Crispy Garlic & Herb Potatoes
Amount Per Serving
Calories 663 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 4mg1%
Sodium 250mg11%
Potassium 2743mg78%
Carbohydrates 117g39%
Fiber 15g63%
Sugar 6g7%
Protein 14g28%
Vitamin A 215IU4%
Vitamin C 131mg159%
Calcium 103mg10%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.