Garlic and Herb Roasted Potatoes

Potatoes are always a hit at our house we have them usually a few times a week. These garlic and herb roasted potatoes are defiantly at the top of my list for favorite ways to serve them.

the secret to the fluffy potato is boiling them for just a few minutes before roasting them. allowing them to cook a bit inside before you add the flavor and crunch in the oven.

if your looking for your new favorite potato recipe this is the one.

Ingredients you will need

• large white potatoes – I used white potatoes but you can use russet as well
• olive oil – helps the potatoes crisp up and the seasoning to stick, olive oil adds great flavor to the dish also.
• minced garlic – to save time and money I have a jar of minced garlic in oil in my fridge. fresh garlic works too if you prefer.
• parsley- dried, if you are using fresh use less and be sure to finely chop
• chives- also dried, if you would rather use fresh be sure to chop finely.
• onion powder – gives great flavor without having big pieces of onion in the mix
• parmesan cheese – I used the store bough in a jar kind, I find it works well for me. If you would prefer to use fresh grated cheese you could do that as well.
• salt and pepper- always to taste never leave it out.

How to make Garlic and Herb Roasted Potatoes

1. Pre- heat oven to 400°f

2. select 5-6 medium potatoes, I used white potatoes but if you would prefer to use russet or even red potatoes the same process would apply. If you do choose to use russet you may want to peel the potatoes before cutting.

3. Potatoes into 1.5 inch sized pieces, you want them bite sized but not so small that they will turn to mush when you boil them.

4. Rinse potatoes till water runs almost clear. You want to rinse any access starch off the potatoes. Then fill with just enough water to cover the potatoes then add a pinch of salt.

5. Bring water to a boil over high heat. allow water to boil for only 5 minutes, just enough to soften the edges but not enough to boil the potato all the way through. If you boil the potatoes for too long they will mash when adding the seasoning and you’re trying to stir.

6. Place potatoes in a large mixing bowl, and add oil, salt, pepper, garlic, onion powder, parsley, chives, and parmesan cheese. toss with a wooden spoon being very careful not to mash them at all. If some of the outer potato falls off and gives a slight mashed texture it will add to the crispy texture in the end.

7. Spread evenly on a baking sheet lined with parchment paper or a silicone mat.

8. Bake in the oven for 10 minutes, toss potatoes around then back in the oven for another 15-20 minutes until edges are golden brown and potatoes are slightly crispy. Bake them as long as you want keeping an eye on them until they are are crispy and done as you want them to be.