Meadow Kitchen
Recipes · Mediterranean · en

Crispy Roasted Potatoes with Garlic and Herbs

Crispy Roasted Potatoes with Garlic and Herbs
Prep 15 minutes · Cook 40 minutes · 4 servings
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Ingredients

What you need.

4 servings
  • batata (potatoes), peeled and cut into chunks1 kg
  • tablespoons olive oil3
  • cloves garlic, minced4
  • teaspoon dried rosemary1
  • teaspoon dried thyme1
  • teaspoon smoked paprika1
  • teaspoon sea salt1
  • teaspoon black pepper1/2
  • Fresh parsley, chopped (for garnish)
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Preparation

How to cook.

Prep 15 minutes Cook 40 minutes 4 servings
  1. Preheat the oven to 220°C (425°F).
  2. Peel the potatoes and cut them into evenly-sized chunks, approximately 3-4 cm pieces.
  3. Place the potato chunks in a large pot of cold salted water. Bring to a boil and cook for 8 minutes until the edges are just starting to soften.
  4. Drain the potatoes well and let them sit in the colander for 2 minutes to release steam. Give the colander a gentle shake to roughen up the edges — this creates extra crispiness.
  5. Transfer the potatoes to a large baking tray. Drizzle with olive oil and sprinkle with minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Toss well to coat evenly.
  6. Spread the potatoes in a single layer, making sure they are not overcrowded.
  7. Roast in the preheated oven for 35-40 minutes, flipping them halfway through, until golden brown and crispy on the outside and fluffy on the inside.
  8. Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
  1. Peel the potatoes and cut them into 3-4 cm chunks.
  2. Place 1 liter of water and 1 teaspoon of salt into the Thermomix bowl. Insert the Varoma tray and place the potato chunks in it.
  3. Cook for 15 minutes at Varoma temperature, speed 1 to partially steam the potatoes.
  4. Remove the potatoes carefully and let them cool slightly. Discard the water and dry the bowl.
  5. Add the olive oil, garlic cloves, rosemary, thyme, smoked paprika, salt, and pepper to the Thermomix bowl. Mix for 10 seconds at speed 4 to create a herb-garlic oil.
  6. Transfer the steamed potatoes to a baking tray, pour the herb-garlic oil over them, and toss to coat evenly.
  7. Preheat the oven to 220°C (425°F). Spread the potatoes in a single layer on the tray.
  8. Roast in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
  9. Garnish with fresh parsley and serve hot.

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Parboiling and roughing up the edges of the potatoes is the secret to achieving maximum crispiness.
  2. Make sure the baking tray is hot before adding the potatoes for an extra crispy bottom.
  3. Do not overcrowd the tray — use two trays if necessary, as overcrowding causes steaming instead of roasting.
  4. For extra flavor, add a squeeze of fresh lemon juice just before serving.
  5. You can substitute sweet potatoes (batata doce) for a different flavor profile — reduce cooking time by about 5 minutes.
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