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.

 
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.

Add the lemon pepper.

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.

Make sure each potato part is covered with oil.

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

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

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

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

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

 
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.

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