Crispy Garlic Herb Potatoes

Name: Crispy Garlic Herb Potatoes
Cook time: 35 min
Yield: 4 servings
Ingredients: 900 g baby potatoes scrubbed; halved if larger than 4 cm; 2000 ml water for parboiling; 10 g fine salt divided; 20 ml olive oil divided; 4 g fine salt divided; 10 ml olive oil divided; 20 g unsalted butter melted; 3 clove garlic cloves minced; 2 g black pepper freshly ground; 8 g fresh parsley chopped; 4 g fresh chives chopped; 2 g lemon zest finely grated

Baby potatoes are parboiled, roughened, and roasted on a hot sheet pan so the exteriors turn crisp before being tossed with garlic, butter, lemon, and fresh herbs. The finished potatoes are salty, fragrant, and sturdy enough to hold up beside roasted meats, fish, or vegetarian mains.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

900 g baby potatoes scrubbed; halved if larger than 4 cm
2000 ml water for parboiling
10 g fine salt divided
20 ml olive oil divided
4 g fine salt divided
10 ml olive oil divided
20 g unsalted butter melted
3 clove garlic cloves minced
2 g black pepper freshly ground
8 g fresh parsley chopped
4 g fresh chives chopped
2 g lemon zest finely grated

Instructions

Heat the oven to 220°C. Set a large rimmed baking sheet in the oven while it heats so the pan is hot when the potatoes go on. The oven is fully preheated and the baking sheet is hot.
Put the potatoes in a large pot with the water and 10 g of the salt. Bring to a boil, then simmer until the potatoes are just barely tender at the edges, about 8 to 10 minutes. A knife slides in with slight resistance; the potatoes are not fully soft.
Drain the potatoes well, return them to the empty pot, and shake gently for 10 to 15 seconds to roughen the surfaces. The edges look slightly scuffed and dry.
Add 20 ml of the olive oil and 4 g of the salt, then toss until the potatoes are lightly coated. Carefully spread them on the hot baking sheet in a single layer. The potatoes are coated and spaced apart on the pan.
Roast for 20 minutes, then turn the potatoes with a spatula and roast for 10 to 12 minutes more until deep golden and crisp on the outside. The cut sides are browned and the skins look blistered and crisp.
While the potatoes roast, stir together the remaining 10 ml olive oil, melted butter, garlic, black pepper, parsley, chives, and lemon zest in a bowl. The garlic is evenly distributed in the herb mixture.
Transfer the hot potatoes to the bowl and toss with the herb mixture. Taste and add the remaining 0 g of salt only if needed, since the potatoes already received most of it during boiling and roasting. The potatoes are glossy and evenly coated; the herbs cling to the hot surfaces.
Serve immediately while the exterior is crisp. Crisp edges, fluffy centers, and a fragrant garlic-herb finish.