NoAdsCooking
Roasted Potatoes

Roasted Potatoes

Updated January 16, 2026

High heat roasted potatoes cooked with brief parboil, seasoned with garlic, herbs, and olive oil, then finished with crispy rosemary shallot oil. Extra crisp, deeply seasoned, and built to sit next to enhanced mains like chicken alfredo, roasted chicken, or enhanced chicken noodle soup.

This enhanced version is built to pair with richer mains like chicken alfredo, roasted chicken, enhanced chicken noodle soup, and parmesan dishes where bright herbal heat balances richness. Parboiling plus roughing edges is the biggest upgrade. Do not skip this step.

A squeeze of lemon at end keeps potatoes from feeling heavy. Rosemary and thyme can be swapped for sage in fall or winter.

Cook time
1 hr 5 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 lb Yukon Gold or russet potatoes, cut into 1½ inch chunks
  • 1 tbsp Salt
  • 3 tbsp Olive oil
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 2 tbsp Olive oil
  • 1 tbsp Butter
  • 1 piece Small shallot, finely minced
  • 1 clove Garlic clove, finely minced
  • 1 tsp Chopped fresh rosemary
  • 1 tsp Chopped fresh thyme
  • 1 tsp Lemon juice

Instructions

Parboil the potatoes
Heat oven to 450°F. Place sheet pan inside to preheat.
Equipment
  • oven
  • sheet pan
Parboil the potatoes
Bring large pot of salted water to boil. Add potatoes and cook 8 to 10 minutes until edges soften but centers remain firm. Drain well.
Equipment
  • large pot
  • colander
Ingredients
  • Yukon Gold or russet potatoes, cut into 1½ inch chunks (2 lb)
  • salt (1 tbsp)
Rough up edges
Return potatoes to pot. Shake pot several times to rough surfaces. This helps create crisp edges in oven.
Equipment
  • large pot
Ingredients
  • Yukon Gold or russet potatoes, cut into 1½ inch chunks (2 lb)
Toss with oil
Toss potatoes with olive oil, salt, and black pepper until evenly coated.
Equipment
  • mixing bowl
Ingredients
  • Yukon Gold or russet potatoes, cut into 1½ inch chunks (2 lb)
  • olive oil (3 tbsp)
  • salt (½ tsp)
  • black pepper (½ tsp)
Roast the first side
Spread potatoes on hot sheet pan. Roast 20 minutes without moving them.
Equipment
  • oven
  • sheet pan
Ingredients
  • Yukon Gold or russet potatoes, cut into 1½ inch chunks (2 lb)
Flip and continue roasting
Flip potatoes and roast 15 to 20 more minutes, until deep golden and crisp.
Equipment
  • oven
  • sheet pan
Ingredients
  • Yukon Gold or russet potatoes, cut into 1½ inch chunks (2 lb)
Make the herb oil
Heat olive oil and butter in small skillet over medium-low. Add shallot and cook 2 minutes. Add garlic, rosemary, and thyme. Cook 1 minute more, just until fragrant. Remove from heat and stir in lemon juice.
Equipment
  • small skillet
Ingredients
  • olive oil (2 tbsp)
  • butter (1 tbsp)
  • small shallot, finely (1 piece), minced
  • garlic clove, finely (1 clove), minced
  • chopped fresh rosemary (1 tsp)
  • chopped fresh thyme (1 tsp)
  • lemon juice (1 tsp)
Toss with herb oil
Transfer roasted potatoes to bowl and pour warm herb oil over them. Toss gently to coat.
Equipment
  • mixing bowl
Ingredients
  • Yukon Gold or russet potatoes, cut into 1½ inch chunks (2 lb)
  • olive oil (2 tbsp)
  • butter (1 tbsp)
  • small shallot, finely (1 piece), minced
  • garlic clove, finely (1 clove), minced
  • chopped fresh rosemary (1 tsp)
  • chopped fresh thyme (1 tsp)
  • lemon juice (1 tsp)
Season and serve
Taste and adjust with pinch of salt if needed. Serve immediately.
Ingredients
  • salt (¼ tsp)

Ratings

Loading ratings…

Your rating

Have you cooked this?

Comments

Loading comments…

Ready to cook? Or want to explore more recipes?

More to explore

Similar recipes

Greek Lemon Potatoes

Greek Lemon Potatoes

1 hr 15 min · Classic

Potatoes Au Gratin

Potatoes Au Gratin

1 hr 45 min · Enhanced

Mashed Potatoes

Mashed Potatoes

35 min · Enhanced