These Garlic Herb Roasted Potato Skins are the ultimate side dish, offering a perfectly crispy exterior and a fluffy, tender center. By par-boiling mini potatoes before roasting, you achieve a restaurant-quality crunch and flavorful skin in a fraction of the time. Whether you are hosting a holiday dinner or a simple weeknight meal, these potatoes are guaranteed to be a crowd-pleaser.
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Why You Will Love This Recipe
There is nothing quite like the texture of a perfectly roasted potato. You will love this recipe because it cuts the traditional roasting time down to just 20 minutes by using mini potatoes and a quick par-boiling technique. The combination of fresh garlic, rosemary, and thyme creates a savory aroma that fills your kitchen, while the high-heat roast ensures the skins become golden and crisp. It is a versatile, fail-proof method that works with almost any main course.
Ingredients for Garlic Herb Roasted Potato Skins
- 1.5 lbs mini yellow potatoes (approximately 1 inch in diameter)
- 3 cloves fresh garlic, minced
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 3 tablespoons high-quality olive oil
- Sea salt, added to taste
- Black pepper, added to taste
Step-by-Step Instructions
- Prepare the Potatoes: Place the whole mini potatoes into a large pot and pour in enough water to completely cover them. Bring the water to a rolling boil.
- Par-Boil: Cook the potatoes in the boiling water for about 10 minutes, or until they are fork-tender. Carefully drain the water and let the steam escape for a moment.
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to ensure it is hot enough to crisp the skins.
- Season the Potatoes: Transfer the par-boiled potatoes into a large mixing bowl. Add the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper. Toss the mixture thoroughly until every potato is evenly coated in the oil and herbs.
- Arrange for Roasting: Spread the seasoned potatoes out in a single layer on a large baking sheet. Ensure they are not overcrowded so the air can circulate.
- Roast to Perfection: Bake for 20 minutes. Be sure to turn the potatoes over at the 10-minute mark to ensure the skins get crispy on all sides.
Expert Tips for Success
To get the best results for your Garlic Herb Roasted Potato Skins, always start with fresh, firm potatoes. Avoid any that feel soft or have significant blemishes. When par-boiling, ensure the water completely covers the potatoes so they cook evenly throughout. One of the most important steps is to be generous with the salt; potatoes absorb a lot of seasoning, and under-salting can lead to a bland finished product. Finally, never skip the step of flipping the potatoes halfway through the roasting process, as this is the secret to achieving that uniform, golden-brown crunch.
Variations and Substitutions
If you want to change the flavor profile of these roasted potatoes, there are several easy adjustments you can make:
Spicy Roasted Potatoes: Swap the fresh herbs for a teaspoon of smoked paprika and a pinch of cayenne pepper for a smoky, spicy kick.
Garlic Parmesan Style: Sprinkle freshly grated Parmesan cheese over the potatoes during the last five minutes of roasting for a salty, cheesy crust.
Greek-Inspired Potatoes: Use dried oregano instead of rosemary and thyme. Once they come out of the oven, squeeze fresh lemon juice over the top and add a bit of lemon zest for brightness.
Serving Suggestions
These Garlic Herb Roasted Potato Skins pair beautifully with a wide variety of entrees. For a festive or formal meal, serve them alongside a Maple Smoked Turkey. If you are looking for comfort food, they make an excellent side for a hearty bowl of Smoky Lentil Chili. For a classic dinner, nothing beats the combination of these crispy potatoes and a Skirt Steak topped with fresh Chimichurri sauce.
Storage, Freezing, and Reheating
Storage: Allow any leftovers to cool to room temperature before placing them in an airtight container or a resealable bag. They will stay fresh in the refrigerator for up to 4 days.
Reheating: To maintain the crispiness of the skins, reheat the potatoes in a 400-degree Fahrenheit oven until they are warmed through. Avoid the microwave, as it will make the skins soft.
Freezing: You can freeze these potatoes for up to 6 months. Flash-freeze them on a baking sheet for one hour before transferring them to a freezer-safe bag. You can reheat them directly from frozen, though they may require a few extra minutes in the oven.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 185 kcal |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 155mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 3g |
| Protein | 3g |
Garlic Herb Roasted Potato Skins
Ingredients
Equipment
Method
- Prepare the Potatoes: Place the whole mini potatoes into a large pot and pour in enough water to completely cover them. Bring the water to a rolling boil.1.5 lbs mini yellow potatoes
- Par-Boil: Cook the potatoes in the boiling water for about 10 minutes, or until they are fork-tender. Carefully drain the water and let the steam escape for a moment.
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to ensure it is hot enough to crisp the skins.
- Season the Potatoes: Transfer the par-boiled potatoes into a large mixing bowl. Add the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper. Toss the mixture thoroughly until every potato is evenly coated in the oil and herbs.3 cloves fresh garlic, 2 tablespoons fresh thyme, 2 tablespoons fresh rosemary, 3 tablespoons olive oil, Sea salt, Black pepper
- Arrange for Roasting: Spread the seasoned potatoes out in a single layer on a large baking sheet. Ensure they are not overcrowded so the air can circulate.
- Roast to Perfection: Bake for 20 minutes. Be sure to turn the potatoes over at the 10-minute mark to ensure the skins get crispy on all sides.
Notes
Frequently Asked Questions
What kind of potatoes are best for this recipe?
Mini yellow potatoes are ideal because of their thin skins and buttery texture. However, any small potato, such as red bliss or fingerlings, will work well. If you use larger potatoes, simply cut them into 1-inch chunks before boiling.
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs if fresh are unavailable. Use about one-third of the amount called for in the recipe, as dried herbs are more concentrated. For this recipe, use about 2 teaspoons each of dried thyme and rosemary.
Why do I need to boil the potatoes before roasting?
Par-boiling softens the interior of the potato and helps release starches on the surface. This ensures that the inside is fluffy and light while the outside becomes exceptionally crispy during the roasting phase.