Garlic Roasted Potatoes with Herbs

Name: Garlic Roasted Potatoes with Herbs
Cook time: 20 min
Yield: 4 servings
Ingredients: 1500 ml water for parboiling; 10 g fine salt for the parboiling water; 900 g Yukon Gold potatoes scrubbed and cut into 3 cm wedges; 20 ml olive oil divided; 4 clove garlic cloves minced; 2 tsp fresh rosemary finely chopped; 10 ml olive oil divided; 10 g fresh parsley chopped; 3 g fine salt for seasoning after roasting; 1 g black pepper freshly ground; 2 g lemon zest finely grated

This side dish uses high-heat roasting to brown the potatoes while garlic and herbs flavor both the pan and the finished dish. A brief parboil helps the wedges roast quickly enough for a thirty-minute menu, and a final toss with parsley and lemon zest keeps the flavor clean and fresh.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

1500 ml water for parboiling
10 g fine salt for the parboiling water
900 g Yukon Gold potatoes scrubbed and cut into 3 cm wedges
20 ml olive oil divided
4 clove garlic cloves minced
2 tsp fresh rosemary finely chopped
10 ml olive oil divided
10 g fresh parsley chopped
3 g fine salt for seasoning after roasting
1 g black pepper freshly ground
2 g lemon zest finely grated

Instructions

Heat the oven to 220°C. Put the potatoes into a large pot with the water and 10 g salt, bring to a boil, and cook for 5 minutes until the edges are just starting to soften but the centers are still firm. The potatoes should be slightly tender at the surface, not fully cooked.
Drain well and let steam off for 1 minute. Return the potatoes to the empty pot or a large bowl, then add 20 ml olive oil, the garlic, and the rosemary; toss gently so the wedges are lightly coated without breaking apart. The potatoes look dry on the outside with a thin coating of oil and aromatics.
Spread the potatoes cut-side down on the baking sheet in a single layer. Roast for 15 minutes, then flip and roast 5 minutes more until deep golden and crisp. The outsides are browned and crisp, and a knife slides through the centers with little resistance.
Transfer the potatoes to the bowl, add the remaining 10 ml olive oil, parsley, 3 g salt, black pepper, and lemon zest, then toss to coat. Serve immediately. The herbs cling to the hot potatoes and the surface stays crisp at the edges.