Crispy Herby Roast Potatoes

These crispy herby garlic roast potatoes are flavoured with rosemary, sage, and garlic. If, like me, your favourite part of the roast dinner is the roast potatoes, then these ultra crispy levelled up potatoes are for you!

The secret to these potatoes is stirring through a mixture of finely chopped sage, rosemary, and garlic along with a little flavoursome olive oil just before they are finished cooking.

Ingredients:

• Potatoes, Maris Piper or Yukon Gold are best
• Rosemary
• Sage
• Garlic
• Neutral oil, I used vegetable oil
• Olive oil

How to make these crispy herby roast potatoes

Firstly, peel the potatoes. Slice larger potatoes into 6-8 pieces, and smaller potatoes into 2-4. I prefer my potatoes slightly smaller so they get extra crispy!

Tip the potatoes into a large pot and cover them with cold water. Generously salt the water and cover the pot with a lid.

Bring the water to a boil, lower the heat and simmer for 12 minutes.

Drain the potatoes and allow them to steam dry in the colander for 5 minutes.

Preheat the oven to 210℃/190℃ fan.

Add the neutral oil to a large roasting dish and place into the oven.

Return the potatoes to the pot. Replace the lid and shake vigorously until the potatoes are nicely fluffed up.

Once the oil is hot, tip the potatoes into the roasting dish. Season with salt and use a metal spoon to toss the potatoes in the oil.

Roast for 1hr and 10 minutes until the potatoes are golden brown and crispy. Toss every 20-30 minutes.

Whilst the potatoes roast, combine together the rosemary, sage, garlic, and olive oil in a small bowl.

Once the potatoes are almost cooked pour the garlic mix over them and toss well to coat.

Roast for a further 5-6 minutes until the garlic is cooked.

Use a slotted spoon to remove the potatoes from the oil and drain on kitchen paper.

Serve hot, enjoy!

Which potatoes are best for crispy roast potatoes?

Either Maris Pipers or Yukon Gold potatoes are best for making roast potatoes. Both of these varieties are perfect for producing roast potatoes with fluffy insides and deliciously crispy exteriors.

What’s the best way to get crispy roast potatoes?

1. Ensure the oil is very hot when you add the potatoes. Allow it to preheat in the oven for at least 10 minutes.
2. Use plenty of oil. Ensure you use enough oil to cover the roasting dish completely and enough to fully coat the potatoes all over.
3. Arrange the potatoes in a single layer. This will expose every edge of each potato to the heat of the oven, cooking them evenly and ensuring they crisp up all over.
4. Par-boil the potatoes. This will soften them and allow them to be fluffed up.
5. Fluff up the potatoes before cooking. Shake the potatoes well in the pot before roasting. This will increase the surface area of the potatoes allowing them to get extra crispy.

Can you use flour to make roast potatoes crispy?

Some people like to add flour to their potatoes to make them extra crispy. If you want to do this simply add the potatoes to a large bowl once they have steamed dry and cooled. Add 40g of plain flour a little at a time, tossing well to coat with each addition.

Which oil for crispy roast potatoes?

I prefer to use neutral vegetable or rapeseed oil to cook the potatoes as this will always produce deliciously crispy potatoes and is cost-effective. I then add a little olive oil for flavour at the end of cooking.

For extra flavourful potatoes you may use olive oil to cook the potatoes as well.

Similar recipes

If you liked these potatoes, you might also like these recipes:

• French-inspired giant Yorkshire pudding roast dinner
• Loaded roast potatoes
• Christmas loaded roast potatoes

Crispy Herby Roast Potatoes

5 from 1 vote

Crispy roast potatoes flavoured with rosemary, sage, garlic, and olive oil. The perfect levelled-up potatoes for your roast dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: British

Calories: 481

Ingredients Method

Ingredients

  

• 1kg/2.2lbs potatoes I recommend Maris Piper or Yukon gold
• 4 rosemary sprigs finely chopped
• 7 sage leaves finely chopped
• 5 garlic cloves finely chopped
• ⅓ cup neutral oil I used vegetable oil
• 2 tbsp olive oil

Method

 

1. Peel and slice the potatoes. Cut larger potatoes into 6-8 pieces and smaller potatoes into 2-4.
2. Add the potatoes to a large pot and cover them with cold water. Generously salt the water, cover with a lid and bring to a boil.
3. Once boiling reduce the heat and simmer for 12 minutes. Drain and leave to steam dry for 5 minutes in the colander.
4. Preheat the oven to 210℃/190℃ fan (410℉/375℉).
5. Add the neutral oil to a large roasting dish and leave to heat up for 10 minutes.
6. Return the potatoes to the pot, replace the lid, and shake it a few times to fluff them up.
7. Once the oil is hot, add the potatoes to the roasting dish and season to taste with salt. Turn the potatoes so they are well coated in the oil.
8. Roast for 1 hour 10 minutes, or until golden brown and crispy. Turn the potatoes every 20-30 minutes.
9. Whilst the potatoes roast, combine the garlic, rosemary, and sage in a small bowl with the olive oil.
10. When the potatoes are almost ready, pour the garlic mixture over the potatoes and toss to coat. Roast for a further 5-6 minutes.
11. Use a slotted spoon to remove the potatoes from the roasting dish and allow to drain a little on kitchen paper. Serve hot, enjoy!