Herb Roasted Potatoes

Pro tips

• Pat potatoes completely dry after cutting to maximize crisping; moisture prevents browning
• Toss potatoes halfway through roasting for even color and crispness on all sides
• Use fresh herbs stripped from stems and minced finely so they don't burn; add them after tossing with hot potatoes if concerned about char
• Cut potatoes into uniform 1-inch cubes so they cook evenly without some becoming mushy

Substitutions

• Fresh thyme + rosemary → dried oregano + sage (use ¼ tsp each; flavor shifts to Mediterranean)
• Kosher salt → sea salt (use same weight, slightly less volume)
• Vegetable oil → olive oil (use same amount; olive oil adds peppery note)

Storage & make-ahead

Store cooled roasted potatoes in an airtight container in the fridge for up to 4 days; reheat uncovered at 350°F for 8–10 minutes until warmed through and edges re-crisp.

Can I use red potatoes instead of yukon gold?

Red potatoes work but are waxier and won't crisp as well. Russets are a better alternative for crispier edges, though yukon golds are ideal for their balance of fluff and crunch.

How do I know when the potatoes are done roasting?

The edges should be deeply browned and crispy, and the insides tender when pierced with a fork, typically 25-35 minutes at 400°F depending on cube size.

Can I prep these ahead of time?

Cube and store potatoes in water in the fridge for up to 8 hours, then drain and pat dry before roasting. Leftovers reheat well in a 350°F oven for 10 minutes.

Can I use dried herbs instead of fresh?

Use one-third the amount of dried herbs (about ¼ tsp each) as they're more concentrated, though fresh herbs deliver superior flavor and texture in this simple dish.

How much oil do I really need?

Two teaspoons is minimal but sufficient for this 1 lb batch. Toss thoroughly so every piece is lightly coated; under-oiling results in dry, not crispy, potatoes.