This recipe for Crispy Herb Roasted Potatoes yields potatoes that are crispy on the outside and creamy inside. A touch of butter and fresh herbs browns and flavors the exterior while the interior stays tender and mashed-potato–like.
This recipe grew from an oven-baked fries technique I developed years ago. The idea is simple: use a brief simmer in alkaline water to soften the potato surface, then roast at high heat so the exterior crisps while the inside remains light and creamy. The result is ultra-crispy edges and pillowy interiors.
We eat a lot of potatoes at home—mashed, roasted or air-fried. These herb-roasted Yukon Golds are especially versatile: they work as a family side, holiday dish, or a simple weeknight accompaniment for roasted meats and vegetables.
Ingredients that Matter
A few fresh ingredients plus common pantry staples are all you need. Key items to note:
- Yukon Gold Potatoes. I recommend Yukon Golds for their naturally buttery texture and moderately waxy flesh, which yields creamy interiors while still crisping nicely on the exterior. You can use other varieties—see the Potato Varieties section for guidance.
- Baking Soda. Adding a small amount of baking soda to the simmering water raises the pH and helps the outer starches break down slightly, which improves crisping during roasting. Use about 1 tsp per 8 cups of water.
- Herbs. Woody herbs like rosemary, thyme and sage pair beautifully with roasted potatoes. Fresh herbs are best, but dried can be used at roughly one-third the quantity.
- Salt. Salt in the cooking water seasons the potatoes and helps create a creamier interior.
- Oil and Butter. Olive oil provides the fat needed for browning; melted unsalted butter adds flavor. To make the recipe dairy-free, omit the butter and use a bit more oil.
See the recipe card for exact quantities.
Instructions
The method is straightforward: peel and cut, simmer briefly, dry, toss with fat and herbs, then roast at high heat. Details:
Peel the potatoes and cut into roughly 1-inch oblong pieces. You can cube them if you prefer, but slightly irregular pieces give more surface area for crispy edges. Peeled and cut potatoes can be stored fully covered with water in the refrigerator for up to 1 day.
Place potatoes in a large pot with water, salt and baking soda. Bring to a simmer over medium-high heat, then reduce to maintain a gentle simmer. Cook until the potatoes are tender but still slightly firm—about 10 minutes. You want them par-cooked, not falling apart.
While the potatoes simmer, combine melted butter, olive oil and chopped herbs in a large bowl. Preheat the oven to 450°F (230°C).
Drain the potatoes well, return them to the pot, and set over medium heat. Gently shake or stir the pot for 1–2 minutes to dry the surfaces—this encourages better browning in the oven.
Transfer the potatoes to the bowl with the herb-and-fat mixture and toss gently to coat every piece.
Spread the potatoes in a single layer on a parchment-lined baking sheet. Roast at 450°F until golden and crisp, about 30–40 minutes, turning or shaking the pan halfway through to ensure even browning.
The potatoes should be evenly golden on all sides. Flip or shake the pan during roasting to maximize crisp edges.
Finish with a sprinkle of salt to taste and garnish with extra fresh herbs. Serve hot. If you prefer, par-cook the potatoes and finish roasting just before serving for the freshest texture.
Substitutions
You can easily adapt this recipe:
- Butter – Omit for a vegan or dairy-free version and increase the olive oil.
- Herbs – Swap woody herbs for parsley, chives, tarragon or a mix of fresh herbs you prefer.
- Seasoning – Add garlic powder, onion powder, paprika, cumin, chili powder or coriander for different flavor profiles.
Potato Varieties
Choose the potato variety based on the texture you want. Yukon Golds are a great middle ground—creamy inside and capable of crisping well. Russets (mealy) produce fluffier interiors and crisp exteriors, while red potatoes (waxy) stay firmer and creamier but may not crisp as much.
The difference comes down to starch and water content. Mealy potatoes separate and become fluffy when cooked; waxy potatoes hold their shape and stay more moist. Yukon Golds fall between these categories, leaning slightly toward the waxy side.
Equipment
A heavy-duty baking sheet and parchment paper are the only specialized items I find helpful—parchment makes cleanup easy and prevents sticking. No fancy equipment needed.
Storage and Make-Ahead
Make-ahead options:
- Peel and cut potatoes and store covered in water in the refrigerator for up to 1 day.
- Par-cook (simmer) the potatoes, cool, and store in an airtight container in the fridge for up to 1 day. Finish roasting when ready to serve.
- Roast partially (20–25 minutes), cool and hold at room temperature for up to 1 hour, then finish roasting to serve.
- Leftovers: keep cooked potatoes in an airtight container for up to 4 days. Reheat on a baking sheet in a hot oven (about 400°F) for 10–15 minutes until sizzling.
FAQ
No. Butter is added for flavor. Use extra olive oil if you prefer to skip butter.
A very hot oven—425–450°F—gives the best crisping and browning.
If you par-cook (simmer) before roasting, roasting takes about 30 minutes. Roasting from raw can take closer to 45 minutes.
A brief simmer with baking soda and salt softens the surface starches so the potatoes crisp more easily in the oven and develop a creamier interior.
More Sides
If you want additional side ideas, roasted potatoes pair well with salads, mac and cheese, roasted carrots or simply steamed greens.
Dinner Ideas
These potatoes complement roasted chicken, braised meats, or a simple pasta or vegetable-focused main.
Recipe
Crispy Herb Roasted Potatoes
- Author: Adam Dolge
- Total Time: 50 min.
- Yield: 4 cups
Description
This recipe makes deliciously crispy, creamy potatoes. The exterior crisps with butter and herbs while the inside remains tender and mashed-potato–like.
Ingredients
- 1 ½ lbs Yukon Gold potatoes
- 8 cups water
- 1 Tbsp table salt, plus more to taste
- 1 tsp baking soda
- 2 Tbsp melted unsalted butter
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh woody herbs (rosemary, thyme, sage), plus more for garnish
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Peel the potatoes and cut into 1-inch oblong pieces or cubes. If prepping ahead, store submerged in water in the refrigerator for up to 1 day; drain and rinse before using.
- Add potatoes, water, salt and baking soda to a large pot. Bring to a simmer, then reduce heat to maintain a gentle simmer and cook until almost tender but still slightly firm, about 10 minutes.
- While potatoes simmer, combine melted butter, olive oil and herbs in a large bowl.
- Drain the potatoes, return them to the pot, and heat over medium, shaking occasionally until the surfaces are dry, 1–2 minutes. Toss the potatoes in the herb-and-fat mixture to coat. Spread in a single layer on the prepared baking sheet and roast until golden and crispy on all sides, 30–40 minutes, turning halfway through. Remove from oven, season with more salt if needed, garnish with fresh herbs, and serve immediately.
Notes
- Recipe yields about 4 cups, enough to serve four as a side. Double the recipe and use two baking sheets to avoid overcrowding.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet in a 400°F oven until sizzling, about 10 minutes.
- For make-ahead, par-cook and refrigerate the potatoes, or roast 20–25 minutes, cool and hold up to 1 hour, then finish roasting before serving.
- Season freely with pepper, garlic powder, onion powder, paprika, cumin, coriander or chili powder if desired.
- If you prefer other herbs, finish with parsley, chives or tarragon instead of rosemary, thyme and sage.
- Prep Time: 10 min.
- Cook Time: 40 min.
- Category: Sides
- Method: Roasting
- Cuisine: American