Infused with aromatic herbs and spices, these golden beauties are crispy on the outside, tender on the inside, and seasoned to perfection. Whether you’re serving them alongside a roast or as a hearty snack, this recipe is all about coaxing out the best textures and flavours.
Preheat your oven to 425°F (220°C). High heat is essential for crisping the potatoes without drying them out. Consider using the convection setting if available, as it promotes even browning. Rinse the potatoes thoroughly to remove any dirt. Pat them dry well—moisture on the surface can prevent crisping.
Slice the potatoes into wedges or cubes about 1 to 1.5 inches thick. Consistent sizing is key for even cooking, so aim for uniformity here. For an ultra-crispy exterior, consider parboiling the potato pieces. Place them in boiling water for about 5 minutes, then drain and allow them to cool.
This step removes some starch, which helps them crisp better in the oven. In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, black pepper, and onion powder. Mix thoroughly to create a fragrant, cohesive seasoning blend.
Add the potato pieces to the bowl and toss until each piece is coated evenly. Take your time with this step, ensuring that every potato surface is coated. The olive oil helps the spices stick and promotes even browning. Line a large baking sheet with parchment paper or aluminium foil.
This not only prevents sticking but also makes cleanup easier. Spread the potatoes in a single layer with a bit of space between each piece. Crowding the potatoes can cause them to steam rather than roast, which affects their crispiness. Place the baking sheet on the lower third of the oven.
This positioning helps the potatoes brown more thoroughly by allowing radiant heat from the oven floor. Bake the potatoes for 25-30 minutes. About 15 minutes in, use a spatula to flip the potatoes. This step ensures even browning and crisping on all sides. Continue baking until the potatoes are golden-brown and fork-tender.
If they aren’t crispy enough, you can increase the baking time in 5-minute increments until they reach your desired texture. Transfer the potatoes to a serving dish. Sprinkle freshly chopped parsley or chives for a fresh burst of colour and flavour.
For a tangy, bright note that enhances the herbs, squeeze a little lemon juice over the potatoes right before serving.
Additional Tips and Tricks;
Choose the Right Potato Variety
Yukon Gold and red potatoes yield a creamy interior, making them ideal if you prefer softer, melt-in-your-mouth potatoes. For maximum crispiness, however, russet potatoes are best, as their starchy texture crisps up more easily.
Experiment with Herbs and Spices;
Try adding oregano or sage for an earthy depth, or even cumin for a hint of smokiness. If you enjoy a bit of heat, add a pinch of cayenne pepper or red pepper flakes.
Use High-Quality Olive Oil;
Extra virgin olive oil is rich and pairs beautifully with herbs and spices. Avocado oil, which has a high smoke point and a light flavour, is also a good choice if you want a more neutral oil.
Storage and Reheating;
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat and maintain crispiness, use a toaster oven or air fryer instead of the microwave, as microwaving can make them soggy.
With these easy-to-follow steps, you’ll create perfectly crispy, flavorful, and aromatic oven-baked potatoes every time. Their rich, herby fragrance and satisfying texture make them the perfect side dish, whether serving a holiday roast or a casual weekday dinner.
Try this recipe tonight to bring warmth and comfort to your table—and enjoy the savoury aromas and flavours that only perfectly seasoned, crispy potatoes can offer.
Ingredients;
- 2 pounds of potatoes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic, minced
- 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped (fresh rosemary enhances aroma, but dried works well if crushed finely)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- Fresh parsley or chives for garnish
