Sunday Herb Roasted Potatoes

The Importance of Parboiling

Parboiling the potatoes is a critical step that enhances their texture. It reduces roasting time while ensuring that the insides become soft and fluffy without overcooking the outsides. During parboiling, the starches in the potatoes begin to break down, which is key for achieving that crispy exterior once they hit the oven. Make sure to check for tenderness after about 10 minutes, as you want them slightly undercooked—they’ll finish cooking in the oven.

Choosing the right type of potato is essential for the best result. Baby potatoes, also known as new potatoes, are particularly suitable for this recipe due to their waxy consistency. They hold their shape well while developing a delicious, crispy skin. For a twist, you might consider using red or Yukon Gold potatoes, both of which will provide a slightly different flavor profile while still yielding the desired texture.

Herbs and Seasoning Tips

Fresh herbs play a pivotal role in this recipe, offering depth and aromatic qualities to the potatoes. Rosemary and thyme not only complement the earthiness of the baby potatoes but also infuse them with a delightful fragrance as they roast. If you don’t have fresh herbs handy, dried versions can be used—just remember that dried herbs are more concentrated, so reduce the quantity by about two-thirds to avoid overpowering the dish.

Don’t hesitate to experiment with other herbs to personalize the flavor. Oregano or dill could introduce a new twist, or try adding a sprinkle of smoked paprika for a subtle, smoky undertone. Just be careful with the salt; taste as you go to ensure that the seasoning enhances rather than overshadows the natural flavors of the potatoes.

Serving and Storing Suggestions

These herb-roasted potatoes pair beautifully with a variety of main courses—everything from roasted meats to grilled vegetables—making them versatile for any meal. For a complete Sunday dinner, serve them alongside a succulent roast chicken or a hearty vegetarian stew. I often garnish mine with fresh parsley or a squeeze of lemon juice just before serving for a refreshing finish that brightens the dish.

If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. When reheating, spread them out on a baking sheet and place them in a preheated oven at 375°F (190°C) for about 10-15 minutes to restore their crispiness. Alternatively, they can be reheated in a skillet over medium heat, turning occasionally until heated through and crispy again.

Troubleshooting Tips

If your potatoes aren’t getting crispy, it might be due to overcrowding on the baking sheet. By giving them ample space, you allow for better air circulation, leading to that desirable golden-brown crust. Don’t hesitate to use two sheets if needed—just rotate them halfway through to ensure even cooking.

Another reason could be insufficient oil. Make sure to coat the potatoes evenly as oil aids in achieving that crispy exterior. If you notice they are browning too rapidly, you can lower the oven temperature to 400°F (200°C) and extend the cooking time slightly, which will help them cook through without burning.

Scaling for a Crowd

Planning a larger gathering? This herb-roasted potato recipe is easily scalable. For every additional pound of baby potatoes, you can simply increase the amount of herbs and oil proportionally. Just make sure to keep an eye on them as they roast, as the cooking time may vary depending on the amount and how closely they’re packed on the baking sheet.

If you're doubling the recipe, consider using two baking sheets to allow for adequate spacing, which is crucial for crispiness. You could also introduce a mix of seasonal vegetables—like carrots or Brussels sprouts—by adding them to the sheet during the last 20 minutes of roasting for a colorful and nutritious side dish.