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Garlic Herb Roasted Potato Skins

Garlic Herb Roasted Potato Skins

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 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 olive oil high-quality
  • Sea salt added to taste
  • Black pepper added to taste

Equipment

  • Large Pot
  • Colander
  • Baking Sheet
  • Mixing Bowl

Method
 

  1. 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
  2. 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.
  3. Preheat the Oven: Set your oven to 400 degrees Fahrenheit to ensure it is hot enough to crisp the skins.
  4. 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
  5. 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.
  6. 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

Par-boiling ensures a fluffy interior while a generous amount of salt and a mid-roast flip guarantee a flavorful, crispy exterior. These potatoes store well in the fridge for 4 days or can be frozen for up to 6 months.