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Crispy Oven Roasted Potatoes with Herbs

Rose McAvoy
Crisp on the outside, warm and pillowy on the inside. These simple potatoes qualify for ultimate comfort food status.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Irish

Ingredients
  

  • 1 ½ pound russet potatoes cut into cubes around 1 ½ inches each
  • 3 tablespoons fresh herbs finely minced (thyme, marjoram, rosemary, parsley)
  • 2 tablespoons cooking oil for higher heat like canola vegetable or grape seed

Instructions
 

  • Preheat oven to 425 degrees and have an ungreased baking sheet ready.
  • Place the cut potatoes into a large mixing bowl and top them with the herbs and oil. Use a spatula to coat the potatoes with the herbs and the oil. Turn the potatoes onto the baking sheet and place into the preheated oven for 15 minutes.
  • After 15 minutes remove the potatoes, increase the oven temperature to 450 degrees. Use a pancake turner to flip the potatoes and replace the pan in the oven to cook for ten to fifteen more minutes. The potatoes are done when the sides are crisp and golden.