Apr 17, 2012

Herb Roasted Potatoes

Herb Roasted Potatoes

Making the perfect roasted potatoes isn’t always easy for me. You have to strike a balance or you’ll find yourself biting into a charred potato with the inside still crunchy. Not good.

Roasting is the most amazing technique to me because it helps bring out the natural flavor and sweetness of the food, so it’s important to keep that naturalness. The seasoning has to be intense enough to coat your potato, but not so much it will overtake the earthy flavor.

Then you sink your teeth into that crisp, lightly salty outer layer, followed by an ever so slightly chewiness before you reach that velvety center, creamy as a lambs ear. From crispy and chewy to light and creamy is what makes roasted potatoes impossible to resist to me.

Fresh herbs are a must. The flavor will seep into the potato making it scrumptious to the very core. But charred herbs aren’t as pretty as their fresh counterparts, so you can remove them or replace them with a handful of fresh herbs afterwards.

 

Ingredients:

1 pound red potatoes
1 pound white potatoes
1/ 2 cup vegetable broth
3 tbsp olive oil
1/4 to 1/2 tsp dried chili flakes
1 1/2 tsp Lawry’s garlic salt
1/4 to 1/2 tsp Lawry’s lemon pepper
2 sprigs fresh rosemary
handful sage leaves
2 sprigs fresh thyme (mine was lemon thyme)
flat-leaf parsley

Optional: white truffle oil

 

Directions:

 
We have a mix and match of red potato haters and lovers here. I go for one pound red and one pound white. Russet would be a great choice. You can do all red/all white potatoes as well.
 

Give the potatoes a good scrub and cut them in slightly larger bit-sized pieces.
Herb Roasted Potatoes

 
I’m going for a basic, pantry-type of seasoning. Lawry’s heaven. I ran out of fresh garlic, so this is a good second.
 

Mix the oil with the garlic salt and dried chili flakes.
Herb Roasted Potatoes

Add the lemon pepper.
Herb Roasted Potatoes

Mix it all up, pour it over your potatoes and dig your hands in there. I love the feeling of smooth oil with grainy spices.
Herb Roasted Potatoes

Make sure each potato part is covered with oil.
Herb Roasted Potatoes

Pour the broth in at the side so you won’t wash away the oil. You can use chicken broth as well.
Herb Roasted Potatoes

You can just go ahead and roast them like this. They’ll be great.
Herb Roasted Potatoes

But I need my herbs, so I grabbed a bunch from my back yard.
Herb Roasted Potatoes

Wash and dry the herbs. I ripped the rosemary sprigs apart and randomly placed the sage in with the potatoes.
Herb Roasted Potatoes

Add the fresh thyme. I opted for lemon thyme this time. This is it. The oven will do the rest.
Herb Roasted Potatoes

 
Roast the potatoes in a preheated oven at 400F˚ (200C˚) for 50 to 60 minutes, depending on the size of your potatoes. You can remove the charred herbs. I never do, I like how rustic it looks.

Here’s my favorite part. I pour a few drops of white truffle oil over the potatoes and finish them with finely minced fresh parsley.
Herb Roasted Potatoes

This and a big rib-eye steak. How much happiness can a person take?
Herb Roasted Potatoes

Herb Roasted Potatoes
Ingredients
    1 pound red potatoes
    1 pound white potatoes
    1/ 2 cup vegetable broth
    3 tbsp olive oil
    1/4 to 1/2 tsp dried chili flakes
    1 1/2 tsp Lawry’s garlic salt
    1/4 to 1/2 tsp Lawry’s lemon pepper
    2 sprigs fresh rosemary
    handful sage leaves
    2 sprigs fresh thyme (mine was lemon thyme)
    flat-leaf parsley

    Optional: white truffle oil

Directions
    Give the potatoes a good scrub and cut them in slightly larger bit-sized pieces. Mix the oil with the garlic salt, lemon pepper and dried chili flakes and pour it over the potatoes. Make sure each potato gets coated with oil.

    Pour the broth in at the side so you won’t wash away the oil. You can use chicken broth as well. Wash and dry the herbs. I ripped the rosemary sprigs apart and randomly placed the sage in with the potatoes. Sprinkle the thyme all over.

    Roast the potatoes in a preheated oven at 400F˚ (200C˚) for 50 to 60 minutes, depending on the size of your potatoes. You can remove the charred herbs if you like. Pour the truffle oil over the potatoes (if yore adding it) and sprinkle the finely minced parsley all over.

Meal type: side dish, vegetarian, potatoes
Servings: 4
Copyright: © kayotickitchen.com

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    6 Comments »

    1. 1

      There is not much better in life than roasted potatoes and these look delicious!

      Lorena on Apr 17, 2012 @ 12:24 pm Reply
    2. 2

      I love that you used lawry’s. As always, the photos are gorgeous, Kay!

      Maria on Apr 17, 2012 @ 12:36 pm Reply
    3. 3

      The ingredients are similar to my all time favourite hasselback potatoes…..all this to say that tonight I will gave to make these for dinner….it looks to delicious.  Thanks for sharing

      clive on Apr 17, 2012 @ 1:29 pm Reply
    4. 4

      Your pictures are making me so hungry. I’m planting herbs in my garden this spring. Love your blog and photography.

      Natasha on Apr 18, 2012 @ 7:05 am Reply
    5. 5

      This is my definition of happiness. Beautiful, old fashioned, fragrant comfort food.

      Nevine @ Tableya on Apr 18, 2012 @ 1:20 pm Reply
    6. 6

      Beautiful photos of your dish! They’re a classic comfort food, and would brighten up a gloomy rainy day.

      Olga's Flavor Factory on Jul 26, 2013 @ 12:54 pm Reply

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