Crispy on the outside, creamy on the inside and packed with garlicky goodness, these garlic & herb roasted potatoes are a tasty side dish for any meal. There’s nothing better than perfectly roasted potatoes straight from the oven!
Best potatoes for roasting
When it comes to roasting, the best potatoes are those that are a balanced combo of waxy and starchy. Enter new potatoes or yukon gold potatoes. Both varieties have a slightly waxy skin that caramelise nicely, while having enough starch to produce a soft, creamy centres. Use either variety for this recipe.
How to make garlic herb roasted potatoes
To create this delicious veggie side dish, just cut the potatoes evenly, toss in oil and seasoning, then bake until beautifully crisp and golden.
- Preheat the oven to 190°C (375°F). Grease and line a large baking tray with plastic-free baking parchment.
- Cut the potatoes in half or quarters, making sure they’re evenly sized, and place in a large bowl.
- Add the olive oil, crushed garlic, chopped dill, garlic sea salt, cracked black pepper, and toss until well coated.
- Transfer the potatoes to the prepared tray in a single, even layer.
- Roast for 45-55 minutes, or until golden brown and crispy. Tossing once halfway through so that all sides are cooked. Serve with extra chopped dill.
Top Tip
Place the potatoes cut side down for at least half of the baking time so one side gets nice and crispy.
Other potato recipes to try
I hope you enjoy this garlic herb roasted potatoes recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Garlic & herb roasted potatoes
Ingredients
- 1.2 kg small white potatoes
- 3 tbsp olive oil
- 5 garlic cloves crushed
- 2 tbsp fresh dill roughly chopped, plus extra to serve
- 1 teaspoon garlic sea salt
- ½ teaspoon cracked black pepper
Instructions
- Preheat the oven to 190°C (375°F). Grease and line a large baking tray with plastic-free baking parchment.
- Place the potatoes in a large bowl with the olive oil, garlic, dill, salt and pepper and toss to coat.
- Transfer the potatoes to the prepared try and spread them evenly in one layer. For an extra crispy side, make sure they're cut side down. Roast for 45-55 minutes, or until golden and crispy, turning once halfway through.
- Divide between serving bowls and sprinkle with extra dill to serve.
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