Herb Roasted Potatoes

🥔 Why We Love This Recipe

• Simple: Just soak the potatoes, then toss them in olive oil, spices + cornstarch, and fresh herbs, and roast. You'll be able to do this from memory after making it once or twice.
• Great side: We eat potatoes with everything because they're cheap, easy, and just really dang delicious when done right. These herby potatoes are perfect around the holidays or a weeknight dinner when you need something easy and filling on the side.
• Foolproof: Roasted potatoes should be easy, but it's actually quite hard to get them uniformly crispy without being dried out or burning them. This recipe has some steps that are almost never done--like soaking the potatoes before roasting and coating them in corn starch--but they help to foolproof this recipe and create consistent, delicious results.
• Allergy friendly: these herb roasted potatoes are naturally vegan and gluten free!

🥘 Ingredients

Here's what you'll need to make these herb roasted potatoes:

📋 Ingredient Notes

• Type of potato: We'd recommend using Yukon gold, baby yellow or red potatoes for the best results. This recipe would also work well with fingerling or tricolor baby potatoes.
• Fresh herbs: We used fresh herbs in this recipe. Note that dried herbs have a more powerful flavor than fresh herbs do. The often cited ratio for substitution is 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. For this recipe, that means using 1.5 teaspoons of each herb if using dried.
• Cornstarch: This is the secret ingredient to these potatoes - the cornstarch helps to create an exterior that's similar to a deep-fried potato without the oil, the hassle, and the clean up.
  • You can use arrowroot starch as a 1:1 substitute. 

🔪 Step-by-Step Instructions

(1): Soak potatoes in cold water bath for 45 minutes. Then drain, rinse, and dry the potatoes using a clean dish towel. Preheat oven to 400°F / 205°C.

(2): Add potatoes to a bowl and toss well with olive oil. In a separate small bowl, stir together cornstarch, salt, garlic powder, onion powder, paprika, and ground pepper. In another small bowl, stir together the fresh herbs. Toss potatoes in the cornstarch and spice mixture and then toss with fresh herbs, making sure they potatoes are evenly coated.

(3): Line a sheet pan with parchment paper or spray / brush with oil and place potatoes down in a single layer.

(4): Roast for 25 minutes, stirring once halfway through. After 25 minutes, turn the heat down to 375°F / 190°C, stir again, and continue roasting for another 10-15 minutes.

💭 Expert Tips and FAQs

• Don't skip the cornstarch or the soaking: These two steps are the secret to creating a crispy exterior. We promise it's worth the extra effort and takes potatoes up a notch!
• Use dried herbs: Substitute fresh herbs for dry herbs at a ratio of 1 tablespoon fresh for 1 teaspoon dried.
• Serving suggestions: these herb roasted potatoes go with pretty much anything! I love them with more traditional recipes like cauliflower steak, or as a starch to pair with a Greek chickpea salad, Minestrone or 3 bean soup. They're also great for breakfast with scrambled tofu or vegan omelettes! They're a go-to side dish in our house for entertaining and holidays because let's be honest, who doesn't love perfectly roasted potatoes?
• Storage: Let them cool thoroughly (to prevent condensation) and then store in an airtight container in the fridge and use within 3-5 days. Reheat in the oven for best results.

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