Crispy Herbed Baby Potatoes

The golden crust on a roasted potato is the signal that dinner is ready. Chicken can rest for a moment, but when the potatoes are done, it’s time to eat. Crispy on the outside with a piping hot, soft interior, a potato wedge is an ideal mid-week comfort food.

While it may seem like a rather humble marriage, the union of heat, fat, and starch elevates a random Wednesday, or a stressful week, like few foods can. It seems simple enough to cut up some potatoes, toss them with a little oil, and pop them in the oven, but this often doesn’t result in the crispy roasted potatoes we want. After waiting so long for the oven to work its magic, a lackluster side dish only adds dullness to a meal.

With the tips below, introduce yourself to the pleasure of perfectly roasted baby potatoes. Here, crispy cut edges, puckered skin, and fresh garlic and herbs create the satisfying texture and flavor that lets you finish the day on a comforting note.

Ingredients

Roasted Potatoes

1 ½ pounds baby potato medley (white, yellow, purple and/or red)
2 tablespoons extra-virgin olive oil
Kosher salt

Herb Mixture

1 garlic clove, minced
¼ teaspoon kosher salt
1 ½ tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley

Set the oven to 450 degrees. While it heats, slice scrubbed potatoes in half and cover them with about an inch of salted water in a large pot. Occasionally you may find some very tiny potatoes in the mix. If you do, leave them whole.

One of the tricks to crispy roasted potatoes is to parboil them first. Bring the pot to a boil, then reduce heat and simmer potatoes for about 5 minutes. Drain the potatoes and pat dry. Toss with olive oil and season lightly with salt. It’s best not to overdo the salt at this point as the finishing herb mixture will have a small amount as well.

The second trick for the crispiest baby potatoes is to roast them cut side down on a lightly oiled baking sheet. Arrange the prepared potatoes in this way before roasting for about 30 to 35 minutes. Time will vary by size of the potatoes and how crispy you prefer them. Around 20 minutes, shake the tray slightly or use a spatula to release the potatoes. Since the cut side will create the crispiest surface when it is allowed to sit on the baking tray, don’t rotate the position of the potatoes. Just make sure they aren’t sticking to the tray.

In the meantime, make the finishing herb mixture. Use the flat side of a spoon to mash the minced garlic with salt, add the olive oil and parsley, and stir to combine. Set aside while the potatoes are roasting.

When the potatoes are done, they will have a deep golden crust on the cut side, and the skin will have puckered on the other. Remove the potatoes from the oven and place them in a serving bowl. Spoon the herb mixture on top of the potatoes and toss gently to coat. By adding it at this stage, you preserve the freshness of the herbs, adding a bright layer. The olive oil helps them to adhere to the potatoes and adds another touch of flavor.